Ojojo is a traditional snack made from water yam. This delightful snack is quite popular in Southwestern Nigeria. When Ojojo is paired with pap, quaker oat or garri, it can be considered a full meal. It is very easy to prepare.
Ingredients for Ojojo
Water yam
Vegetable oil
Scotch bonnet peppers (atarodo)
Medium size onion
Crayfish
Garlic cloves
Stock cube
Salt to taste
Read more about Nigerian Foods
Method of Preparation
Blend the crayfish using the dry mill of your blender. Rinse and dice the pepper and onions.
Slice, peel and cut the water yam into chucks. Afterwards, grate the yam using the smallest part of your grater. Those who belong to the stress-free cooking club may find blending a more suitable alternative to grating. They can blend the water yam using the pulse setting on the blender or food processor. However, in blending water yam for ojojo, care must be taken not to over blend as this will interfere with the texture of the batter.
After blending, add the crayfish, diced pepper and onions, minced garlic to the grated mixture. Add stock cubes and salt to taste. Use your hand or a cooking spoon to combine thoroughly. Please do not add water to the paste.
Place a clean, deep saucepan on a hob on medium heat. Add enough oil to deep fry the batter. Please note that ojojo has to be deep fried in order to achieve the signature round shape.
When the oil is hot, use your fingers and form a ball with the water yam paste. Drop it into the hot oil. Fry on both sides till golden brown. Frying ojojo is like frying akara; if you use enough oil, you won’t need to flip them over, they’ll fry on both sides on their own. However, if you do need to turn, make sure the side up is golden brown before turning or they’ll scatter when turned.
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If the oil is too hot, the Ojojo will be brown on the outside but raw on the inside. If the oil is warm, the Ojojo will absorb too much oil. So the temperature has to be just right. To achieve this, a heat test is needed. Simply drop a small amount of batter into the pot. If it turns black immediately, then the oil is too hot. Turn off the heat and allow the oil to cool off. If the water yam paste sinks to the bottom of the pot with no reaction, know that the oil is still warm. Wait for it to heat up. If it sizzles but maintains its color, the oil is at an appropriate temperature. Scoop your batter in and start frying.
Ojojo soaks in oil, so it’s advisable to transfer fried ojojo onto a paper towel lined plate or squeeze out the excess oil. And it’s ready!
Serve hot and enjoy alone or serve with hot pap, soaked garri, custard or oatmeal.
Sources:
Dooney’s Kitchen
Nigerian Lazy Chef
Featured image source: Pulse NG
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