YAM RECIPES (OJOJO OR WATER YAM BALLS)

Ojojo  is a snack made from grated water yams. It is native to the Yorubas in the western part of Nigeria. It is favorite to Ijebu people in Ogun State. It is called water yam fritters because when grated, it looks like fritters. Water yam itches and it has a slimy feel too, so you have to be careful when grating, to avoid injuries.

You can either use your hand or spoon depending on your preference. The pureed yam is sticky like dough for making the ojojo. 

Ingredient

-         Water Yam tubers

-         2 tablespoons chilli pepper (grounded)

-         Red scotch bonnet pepper (Ata rodo)

-         1 red onion, diced

-         3 garlic slices (optional)

-         1 seasoning cube

-         Crayfish ground (optional)

-         Salt to taste 

Directions                  

1.    Cut your water yam into smaller chunks.

2.    Peel and slice the water yam skin off and rinse.

3.    Grate water yam into a thick fine texture. Do NOT add water. You'd notice the drawing texture of the grated yam.

4.    Chop and add the fresh pepper. It gives it a good flavor.

5.    Chop and add red onions as small as possible.

6.    Add chopped pepper, onion, ground crayfish, garlic, salt and stock cubes.

7.    Mix thoroughly with a spoon, heat vegetable oil in pan till hot.

8.    Take a bit of the mixture in your hands or scoop spoons full of the grated water yam mix into the hot oil and deep fry till golden brown. Make sure the water yam soaks up the oil, so the inner part would get done .

Serve Ojojo hot.