Home Forums African Foods and Recipes Easy Recipe on How to Make Ojojo.

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    Grace Amos

      Ojojo in English means Water Yam Fritters.

      Popular among the Yorubas and the ethnic groups in the western part of Nigeria, Ojojo is a “finger food” which means water yam fritters made from water yam. Water yam is not often eaten or used to prepare other delicacies as it can only be used for some special dishes. This is because of the viscosity of the raw yam texture which makes it suitable for dishes like Ekpang Nkukwo – Cocoayam/water yam pottage of the people of Cross River and Akwa Ibom, Ebiripo or Ayan Ekpang.

      Ojojo is mainly common among the Ijebu from Ogun State and Kwara people. The Ijebus call it Ojojo Ijebu Akara. The dish has also become an interesting appearance at “Owambe Parties”, as the addition of other few ingredients has made it a must-have small chops item at parties.

      The original Ojojo is made with water yam and the process is a little different. Here are some basic steps in preparing Ojojo.

      Here are the ingredients required in preparation for this Ojojo;

      1 medium water yam tuber ( or 4 large-size sweet potatoes)
      1 medium size onion (chopped)
      2- 3 fresh chillis (shonbo or rodo) (chopped)
      Salt – to taste
      1/2 cup flour (skip if using water yam)
      2 large eggs
      oil for frying

      Cut and clean water yam tuber, grate using a handheld grater
      Remove any excess water from the grated yam by (squeezing out the excess fluid) (Skip the step if using water yam)
      Add in egg, salt, onion, pepper, and flour to the grated yam
      Combine all ingredients thoroughly
      Set oil on medium heat, once the oil is hot enough, add in the yam paste bits at a time.
      Fry on each side for 3 minutes or until golden brown.

      Ojojo can be served either with Eko/Agidi or Garri Ijebu. It can also be eaten or served at any time of the day as a meal or snacked on.

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