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.
- 45 mintotal time
- 4 to 6serves
- Mediumdifficulty
Ingredients
- 1 big piece of water yam (Dioscorea alata), peeled and washed
- 1 small onion, finely grated or blended
- 2 Atarodo (fresh chilli peppers), finely blended or grated
- 1 teaspoon of salt
- 1 bouillon cube (crumbled)
- 1 teaspoon of ground crayfish (optional)
- Vegetable oil for deep-frying
Method
- 01
Peel the rough outer skin off the water yam, cut it into smaller chunks, and rinse thoroughly with clean water.
- 02
Grate the water yam using the tiniest holes of a manual box grater into a smooth, slimy paste (or use a food processor with a grating disk).
- 03
Add the chopped onions, scotch bonnet peppers, crayfish powder, salt, and crumbled seasoning cube directly into the grated water yam.
- 04
Mix the batter thoroughly with a spoon or your hand until all the ingredients are well incorporated (do not add any water, as the yam is naturally wet enough).
- 05
Heat a generous amount of vegetable oil in a deep frying pan over medium heat until it is hot but not smoking.
- 06
Scoop small portions of the batter using a spoon or your fingertips, then carefully drop them into the hot oil.
- 07
Fry the fritters on medium heat for about 3 to 5 minutes, turning them occasionally, until all sides are evenly golden brown and crisp.
- 08
Remove the fried ojojo from the oil using a slotted spoon and drain them on paper towels before serving.
- 09
Serve your hot ojojo on its own as a snack, or pair it with hot pap (eko/ogi) or garri for a filling meal.
Lentil Akara
Puff Puff
Moi Moi
Suya Skewers
Asun
Gizdodo