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Ojojo

Also known as Ojojo (Water Yam Fritters — Ijebu Style)

Ojojo is one of the most distinctive Nigerian fritters — made exclusively from grated water yam whose natural stickiness creates a fritter unlike any other. Where Akara (bean fritters) is light and airy, Ojojo is dense, slightly chewy at the centre, crispy at the edges and has an irresistible sticky, elastic quality from the water yam's natural mucilage.

Ojojo, Nigerian cooking

Ingredients

  • 1 big water yam (Dioscorea alata), peeled and grated
  • 1 medium onion, finely grated or blended
  • 2 to 3 Atarodo (hot chilli peppers), finely blended
  • 2 big handfuls of ground crayfish
  • 1 teaspoon of salt
  • Vegetable oil for deep-frying

Method

  1. 01

    Grating the Water Yam. Peel the water yam wearing gloves. Grate on the fine side of a box grater. The result will be a very sticky, viscous paste. Do not add water — the yam provides its own moisture.

  2. 02

    Seasoning. Add the finely grated onion, blended Atarodo, ground crayfish and salt to the grated water yam. Mix very thoroughly until all ingredients are evenly combined. The mixture should be thick, sticky and well-seasoned.

  3. 03

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

  4. 04

    Frying the Ojojo. Wet your hand or use a wet tablespoon. Scoop a spoonful of the yam mixture and drop carefully into the hot oil. The mixture is very sticky — it may not hold a perfect round shape, and this rustic irregularity is authentic. Fry in batches without overcrowding for 3 to 4 minutes, turning once, until deep golden-brown all over.

  5. 05

    Draining. Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and crispy.

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