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.

Let’s cook!

  • 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
  1. Peel off the skin of the water yam, cut it into slices and grate it with a grater.
  2. Chop scotch bonnets and onions; add to the grated yam along with seasoning cubes, salt and ground crayfish.
  3. Mix thoroughly with your hand or a wooden spoon until smooth and ingredients are well combined.
  4. Place the batter in the fridge for a few hours before frying (to prevent it falling apart in the oil); but this is optional.
  5. Preheat the vegetable oil. When hot, form balls with the batter and drop in the oil.
  6. 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.
  7. Enjoy alone or with custard/garri/pap.

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