How to Make Traditional Ojojo (Yoruba Water Yam Snacks) at Home

How to Make Traditional Ojojo (Yoruba Water Yam Snacks) at Home

Nothing hits the spot quite like hot, crunchy Ojojo straight out of the frying pan.

Whether paired with garri or peppered sauce on a rainy Saturday morning, this classic Yoruba water yam fritter is pure comfort food.
The best part? It is surprisingly easy to make at home.

Here is how to fry crispy, non-soggy Ojojo balls.

Ingredients You Will Need

• 1/2 medium tuber of Water Yam (Isu Ewura)
• 1 to 2 fresh Scotch Bonnet peppers (Atarodo)
• 1 bulb of onion
• 1 tablespoon Ground Crayfish
• Larsor Beef Seasoning
• Salt to taste
• Vegetable oil for deep frying

Step-by-Step Preparation

1. Peel and Grate the Water Yam
   Peel the water yam, cut it into manageable chunks, and wash it clean.
   Grab a manual grater and use the smallest side (the fine grating surface) to grate the yam into a thick, sticky batter.
2. Mix in Your Seasoning
   Add diced onion, ground Scotch bonnet pepper, ground crayfish, Larsor Beef Seasoning, and a small pinch of salt directly into the grated yam. Mix everything together with clean, well-washed hands or a spoon.
   Note: Don’t add any water.
3. Heat the Oil
   Pour enough vegetable oil into a deep-frying pan so the balls can float while cooking. Place it on medium heat.
   To check if the oil is hot enough, sprinkle in a pinch of onion; if it sizzles right away, your oil is set.
   Adding onion to the oil while frying brings out an incredible taste and appetizing aroma.
4. Scoop and Fry
   Scoop small portions of the batter with your fingertips or a tablespoon, then gently drop them into the hot oil.
   Fry in batches; don't overcrowd the pan, or the oil temperature will drop, and your Ojojo will soak up oil.
   Turn the balls occasionally using a slotted spoon until all sides turn a light golden brown.
5. Drain and Serve
   Scoop out the golden Ojojo balls and place them on paper towels (or a sieve) to drain excess oil.

Best Ways to Enjoy Ojojo

Ojojo is versatile and pairs well with your favourite local items:

• Soaked Garri:

The ultimate comforting combo: crunchy, hot Ojojo alongside a bowl of chilled, ice-cold garri.

• Soft Bread:

Stuff warm Ojojo into fresh, soft bread for a satisfying, filling on-the-go bite.

• Chilled Tiger Cranberry:

Perfect for a refreshing evening snack.

So, the next time you have some water yam at home, instead of making the usual boiled yam or pounded yam, try making Ojojo!

Tell me in the comments if you'll be trying this recipe.