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Ojojo

Also known as Ojojo (Water Yam Fritters)

Ojojo is a uniquely textured deep-fried fritter made from grated water yam (Dioscorea alata), a variety of yam that produces a distinctly sticky, viscous batter when peeled and grated. This natural stickiness makes Ojojo unlike any other Nigerian fritter — it has a crisp golden exterior and a soft, slightly elastic, gooey interior that is unlike the fluffy texture of Akara or Puff Puff.

Ojojo, Nigerian cooking

Ingredients

  • a big piece of water yam (Dioscorea alata), peeled
  • 1 small onion, finely grated or blended
  • 2 Atarodo (fresh chilli peppers), finely blended or grated
  • 1 teaspoon of salt
  • 1 teaspoon of ground crayfish (optional)
  • Vegetable oil for deep-frying

Method

  1. 01

    Peeling the Water Yam. Peel the water yam carefully — wear gloves if your skin is sensitive, as the sap can cause irritation. Rinse under cold water.

  2. 02

    Grating. Grate the peeled water yam using the fine side of a box grater, or pulse in a food processor until finely grated. The grated yam will be very sticky and viscous — this is correct and essential. Do not add water.

  3. 03

    Seasoning. Add the finely grated onion, blended Atarodo, ground crayfish and salt to the grated water yam. Mix very well with a wooden spoon until all ingredients are evenly distributed. The mixture should be thick and very sticky.

  4. 04

    Heating the Oil. Heat vegetable oil in a deep pan to moderate-to-hot heat to hot oven heat. The oil must be properly hot before frying.

  5. 05

    Frying. Wet your hand with cold water or use a wet spoon to scoop the yam mixture. Drop rounded balls or flat discs into the hot oil. The Ojojo will not hold a perfect round shape — a slightly rustic appearance is authentic. Fry in batches without overcrowding for 3 to 4 minutes, turning, until deep golden-brown.

  6. 06

    Draining & Serving. Remove with a slotted spoon and drain on paper towels. Serve hot immediately.

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