Ojojo, also known as Yam Fritters is a traditional Nigerian snack or finger food made from grated Water Yam (Isu Ewura).
It is quite easy to make, incredibly filling; can be eaten before the start of a long day’s work, and undergoes the same procedure for making Akara (the whole process takes no more than 45mins).
What can be better than celebrating the season of rains with your favorite fritters? One such mouth-watering recipe that will be an interesting way to enjoy your monsoon is Yam Fritters.
Where Does Ojojo Come From?
It is a “finger food” popular among the Yorubas and ethnic groups in the western part of Nigeria.
What Is Ojojo Made From?
This easy-to-make fritter recipe is made from grated water yam, onions and peppers, cray fish and other spices.
I have to admit that yam fritters are one of my favorite foods. It was always one among my favorites as a kid. It was something my mother used to cook every Saturday before lunch.
When it was time to make it, I remember how much I enjoyed helping out in the kitchen. I once didn’t wait for them to cool before devouring them, and my tongue was severely burned.
That didn’t stop me from eating my favorite snack, though.
Is Ojojo Healthy?
Water yam contains a lot of nutrients beneficial to the body. It contains Vitamin C, A, B and E. These vitamins are known to have antioxidant properties.
They are also a source of carbohydrate and fibre. Also, it has anti-inflammatory properties that helps to reduce the risk of chronic disease.
How To Make Ojojo (Yam Fritter)
One thing I love about Ojojo is its versatility; although plain, you can be creative with it and add whatever you think will work.
You can add shredded beef and chicken to your recipe and you can also try them with chopped shrimps; both tasted really amazing.
I have noticed that most people enjoy this snack mostly when it is very crunchy on the outside but soft or fluffy on the inside.
However, not many people are able to achieve a mix with a consistency that makes the Ojojo fluffy yet crunchy on the outside.
I usually like to grate the water yam but some people find this process stressful and time wasting and therefore would prefer to use a blender. If you decide to use a blender, you are advised to chop the yam first into bits.
Water yam is really soft and easy to blend. But if you have to add water while blending it, do it with great care. Water yam itself contains enough water and you wouldn’t want your mix to be watery.
How Do I Make My Ojojo Crunchy?
Some people ask how they can get it to the consistency where it is really crunchy on the outside, fluffy on the inside and not watery.
What to do is to simply grate the yam; then run it through a food processor to whip it. The peeled yam may even go straight into the food processor or a blender and it needs no water to puree. Water yam is very very soft, so trust me it will be fine
What To Eat With Ojojo
You can enjoy with;
- Peppered stew
- Oat meal
- Soaked Garri
- Hot pap
Tips and Suggestions
- Ojojo is suitable for vegetarians
- It can be enjoyed hold or cold
- Cray fish is an option. So for those with shellfish allergies, please do not add.
- Once again you can add or reduce your peppers
- If you cannot get Water yam, you can use French yam just as described in video
Yam Balls Fritters
- ½ medium water yam
- ½ cup crayfish
- 2 habanero pepper
- ½ onion
- ½ tsp ginger
- oil for frying
- Peel yam by removing the skin with a knife; then drop the white part into cold water.
- Wash and grate each the yam with the smaller side of a grater.
- Grate ginger and pepper on the small side. Grate the onion on the biggest side.
- Add the crayfish, salt and whisk.
- Heat oil to 350 degrees and drop little to medium sized dollops of the yam puree into the oil and fry.
- Fry the yam balls until golden.
- Fry the yam balls until golden.