Ojojo (Water yam fritters) is a popular finger food especially in the western part of Nigeria. It is made from water yam and is also a great way to make use of left-over yam from your Ikokore. It is easy to prepare and takes less 45 minutes to make.
- 1 Water Yam Tuber
- 2-3 Pieces Scotch Bonnets (Ata Rodo)
- 1 Medium Onion – chopped
- 2 Tablespoons Ground Crayfish
- Seasoning cubes
- Garlic (optional)
- Nosak Famili Vegetable Oil
- Salt to taste
- Peel off the skin of the water yam, cut it into slices and grate it with a grater.
- Chop scotch bonnets and onions; add to the grated yam along with seasoning cubes, salt and ground crayfish.
- Mix thoroughly with your hand or a wooden spoon until smooth and ingredients are well combined.
- Place the batter in the fridge for a few hours before frying (to prevent it falling apart in the oil); but this is optional.
- Preheat the vegetable oil. When hot, form balls with the batter and drop in the oil.
- Fry for 2-3 minutes with medium heat. When it is browned, sieve the Ojojo out of the oil and drain on a paper towel.
- Enjoy alone or with custard/garri/pap.