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!
- 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 – to taste
- 1/2 cup flour (skip if using water yam)
- 2 large eggs
- oil for frying
- 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.
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