This Ojojo Recipe is a Nigerian deep-fried water yam fritter made from grated water yam and other ingredients. In fact, they make excellent side dishes or snacks on any day. These also have a delicious flavor and crispy texture.
Pin this recipe on Pinterest to save for later
Indeed, making these yam fritters will give your family and guests new food to taste!
How to Make Ojojo
Don’t fret because this ojojo recipe is tasty and quick, and easy to cook!
Ingredients
These ingredients will surely make the perfect batter for this ojojo recipe.
Water yam
Water yam has an earthy flavor and slimy texture. It is usually used as a thickener for soups, stews, and sauces. Moreover, this helps lower blood pressure, promotes weight loss, and protects the heart!
Aside from fritter, you can also use water yam for porridge, chips, puree, and other food for an amazing dining experience.
Scotch bonnet
Scotch bonnet is a hot pepper variety with a bit of sweetness. It is usually red, so it adds vibrant color to the dish. Adding it to the recipe improves the overall quality for a savory and floral flavor.
Onion
The onion is a pungent, sweet, and peppery ingredient that adds aroma and texture to the ojojo. In fact, it goes well with the flavor of the yam for a better taste.
Seasoning
Using a bit of salt and all-purpose seasoning can make a difference in the batter. They also make the ojojo slightly peppery taste. Even the salt makes the yam extra yummy.
Oil
Yam fritters are deep-fried. Hence, you will need oil with a high smoke point, such as vegetable oil, canola oil, sunflower oil, and more.
This ojojo recipe truly uses a unique combination of ingredients for deep-fried goodness! Prepare for the ultimate Nigerian street food experience of your life!
Directions
Come with me on an adventure to cook this yummy ojojo recipe!
- Hold the yam vertically and peel it with a knife.
- Cut it into quarters for easy handling.
- Then, transfer them to a bowl of water and rinse.
- Dry the yam with a napkin to prevent it from becoming slippery.
- Grate the yam using the smallest part of the grater.
- Add the chopped scotch bonnet, onion, salt, and all-purpose seasoning.
- Mix them with your hand.
- Heat cooking oil in a deep frying pan over medium fire.
- Then, grab a ball of the mixture with your hand or a spoon and gently drop it into the oil.
- Leave to deep fry for 1 to 2 minutes.
- Turn the yams to the other side with a skewer.
- Once golden brown, transfer them to a lined plate using a skimmer spoon.
- Serve it with pap, garri, or custard, and you’ve got yourself a Nigerian treat at home!
This ojojo recipe is a simple African snack, from the ingredients to the directions. Even the process of making the batter and deep-frying is satisfying!
Tips
Buying and Storing Water Yam
Selection. According to Medium, the yam should be sold with dry produce for longer shelf life. It should also feel tough and textured on the outside. Ensure that it has no cracks or soft spots. You can never go wrong with using these for the ojojo recipe.
Storage. Place the yams in a dry and ventilated area for up to three weeks. They are not suggested for refrigeration without submerging them in water because they can spoil easily. However, you can freeze yams to preserve them.
Purchasing and Preserving Scotch Bonnet
Selection. The scotch bonnet should look fruity and colorful with the stem still attached. It should also be free from soft spots or discoloration for freshness.
Storage. Store it by freezing or converting it into a paste or chili flakes. There are plenty of other ways to store scotch bonnets, so remember to try which method works best for your recipes.
Add scotch bonnet to this ojojo recipe for a delicious flavor!
How to Grate Yams Without a Grater
Instead of using a grater, you can peel, slice, and put the yam in a blender or food processor to puree. Alternatively, use a knife and finely chop the yam or a mortar and pestle to puree.
Ojojo Recipe Variations
Instead of using yams alone, you can combine them with mackerel flavor or appetizing sweet potatoes for additional color and sweetness or even grated spicy ginger for a pungent taste.
For the seasoning, you can use paprika, chili flakes, cinnamon, black pepper, turmeric, or other flavoring agents. You can also cook this ojojo recipe with seafood like crayfish or shrimp!
Recommended Tools
- Deep frying pan: Cook this ojojo recipe in a deep frying pan.
- Bowl: Rinse the yam in a bowl and prepare the batter in a separate bowl.
- Grater: Puree the yam with a grater.
- Knife: Peel and slice it using a knife.
- Skimmer spoon: Remove the ojojo from the heat with a slotted turner.
- Spoon: Scoop the batter with a spoon.
- Skewer: Turn the ojojo over using a skewer.
This post contains affiliate links, which means I earn commission income from qualifying purchases at no extra cost to you. Please read the full disclosure for more information.
Visit my shop for more products.
How to Serve Ojojo
You can serve this ojojo with different dishes and drinks, such as the following:
These can make excellent appetizers or snacks for lots of occasions. Moreover, you can consume it with sauces and dips of your choice! These are perfect for people of all ages, so make sure to cook them for the get-together!
Save these side dishes because you will surely be making this ojojo recipe.
Storage Tips
- At room temperature: Consume these fritters within several hours.
Frequently Asked Questions
What is Ojojo made of?
Make ojojo with grated water yam, onion, scotch bonnet, seasoning, and oil. You can also season it with different spices for a sweet or even spicy taste.
What is Ojojo called in English?
Ojojo is called “water yam fritters” in English. It is mainly made of water yam and it is deep fried in oil just like fritters!
Can I use normal yam to cook this ojojo recipe?
Yes, you can use normal yam to make ojojo. However, you need to add flour and eggs to the batter to give moisture and thickness.
Can you use other kinds of yam for the ojojo recipe?
You can try using other yams but remember that water yam is the best variant to use because of its consistency. Instead of using other yams, you can simply season the ojojo batter with flavoring agents.
Ojojo (VIDEO)
Ingredients
- ½ water yam
- 1 scotch bonnet
- 1 onion (small-sized)
- ½ tsp all-purpose seasoning
- a pinch salt
- sunflower oil
Instructions
- Prepare the yam. Hold the yam vertically and peel it with a knife. Cut it into quarters for easy handling. Transfer them into a bowl of water and rinse. Dry the yam with a napkin to prevent it from becoming slippery. Grate the yam using the smallest part of the grater. Add the chopped scotch bonnet, onion, salt, and all-purpose seasoning. Mix them with your hand until well-combined.
- Deep fry. Pour cooking oil into a pot or deep pan. Let it heat over medium fire. Grab a ball of the mixture with your hand or a spoon and gently drop it into the oil.Leave to deep fry for 1 to 2 minutes. The heat should not be too hot to ensure the ojojo does not get burnt and cooks well inside. Turn the yams to the other side for even cooking. Once golden brown, remove them from heat and transfer them to a lined plate. Serve it with pap, garri, or custard, and you’ve got yourself a Nigerian delicacy at home!
Video
Notes
- You can combine the yam with sweet potatoes for additional flavor, color, and nutrition.
- Season the batter with herbs and spices.
- You can puree the water yam in a blender or food processor.
Nutrition
