Ojojo
Ojojo is a “finger food” popular among the Yorubas and ethnic groups in the western part of Nigeria. Authentic ojojo is made with water yam and the process is a little different. This recipe is for those abroad who do not have access to water yam. I have used sweet potatoes as a substitute and it tasted amazing (if I can say so myself :)). You can eat Ojojo with pretty much anything you eat Akara with, it can also be enjoyed on it’s own as a snack. Enjoy!

Ingredient

  • 1 medium water yam tuber ( or 4 large size sweet potatoes)
  • 1 medium size onion (chopped)
  • 2- 3 fresh chillis (sonbo or rodo) (chopped)
  • Salt –Β  to taste
  • 1/2 cup flour (skip if using water yam)
  • 2 large eggs
  • oil for frying

Direction

  • Cut and clean yam tuber, grate using a hand held grater
  • Remove any excess water from the grated yam by (squeezing out excess fluid) (Skip step if using water yam)
  • Add in egg, salt, onion, pepper and flour to the grated yam
  • Combine all ingredients thoroughly
  • Set oil on medium heat, once the oil is hot enough, add in the yam paste bits at a time.
  • Fry on each side for 3 minutes or until golden brown.

Enjoy!


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