Water yam is the basis of several African and Nigerian dishes but nothing can prepare taste buds for these ojojo or water yam balls.
It’s sometimes called water yam fritters because when grated, it looks like fritters and akara.
Ojojo is the Yoruba word which refers to the outcome of grated, spiced-up and deep fried water yam. When this same grated water yam is cooked as a pottage rather than deep fried, then it is referred to as ikokore. So easy to prepare.
Ojojo is savory sweet, and spicy from the chopped ata rodo. Can be served with hot pap, garri, custard even with oatmeal.
- 1 tuber water yam
- 1 scotch bonnet ( Atarodo)
- 1 chopped red onion
- 2 tbsp ground crayfish
- 2 cloves minced garlic (optional)
- 1 chicken cube (optional)
- Olive oil
How to prepare:
- Peel off the skin of the water yam, cut it into big chunks and grate it. (You will notice the texture of the grated yam.
- Season the grated water yam with salt, cubes, crayfish combine thoroughly but don’t over mix
- Add the chopped onions and chopped chilli pepper
- Heat up oil in a frying or Sauce pan. When it gets hot, use your hands to scoop out some grated water yam in balls just the way you scoop puff puff
- Drop into the hot oil and let it fry till it is lightly golden brown.
- Take it out of the oil, drain on kitchen paper towel and serve hot.
Serve with chopsticks and allow your guest pick them up and plunge into a spicy dip.
Enjoy while Hot or Warm.
- Remove any excess water from the grated yam by squeezing out excess fluid or placed in freezer.
- Do not add water
- Do not over mix to keep a textured consistency.