Ojojo is a snack eaten by people from the western part of Nigeria. Ojojo (yam fritters) is well loved by the Yoruba people. It is a yummy, crispy, spicy snack that is easy to make.Information Guide Nigeria
It is made using water yam ( called isu ewura in Yoruba language). This ojojo recipe is more advanced compared to the local one. This ojojo recipe is much more nutritious and tastier than the local version.How to Prepare Ojojo
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I prefer this version because I love eating good meals and snacks. I love adventure when it comes to cooking. Besides, I have a family that loves variety. And variety they say is the spice of life.How To Check Jamb Result By Registration Number
I also love eating crispy ojojo as it can be eaten hot or cold.
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1 medium size water yam
1 medium-size frozen fish ( it could be Titus, shawa, panla, agbodo or sardines)
Pepper to taste
2 large carrots
2 large onions
1 large green pepper
1 teaspoon powdered tumeric (If you don’t like tumeric, you can use powdered ginger or garlic)
Salt to taste
Seasoning of your choice (usually one cube will do but you can use more if you so desire)
Vegetable oil (for deep frying)
HOW TO PREPARE
- Cut the water yam into large pieces and remove the skin. I prefer to slice and then cut each slice to two. You can peel first before cutting.
- Wash the yams thoroughly making sure that it is free from sand and dirt.
- Place a grater in a large bowl, using the finer side of the grater, grate each piece of the water Yam. After grating, you will end up with a thick, sticky paste. Set aside.
- Wash and dice your carrot.
- Wash the green pepper and chop finely.
- Wash the fish and cut to size, add salt to taste then cook it for about 10 minutes. Remove from the source of heat. Allow to cool, remove the bones and mash the fish.
- Wash and blend the pepper with one onion.
- Its now time to go back to the grated water yam. Pour the fish into the yam and mix using your hand to fold in. If you do not wish to use your hand you can use a spoon or a spatula.
- Chop or slice the remaining onion and pour into the mix along with the blended pepper. Continue to mix.
- Pour the green pepper and carrot into the yam and mix.
- Add tumeric, powdered seasoning, and salt. Mix well. (After mixing, you should have a fluffy thick paste. It’s now ready to be fried.
- Preheat Vegetable Oil in a frying pan or deep fryer.
- Once the oil is hot scoop the water yam mixture into the pan using your hand or a spoon.
- Allow the underside to continue frying until it becomes golden brown, flip, and let another side fry until it also turns golden brown. If you do not want crispy ojojo, you can fry until it’s slightly brown. This is called ofooro in Yoruba. Its also sweet but once it gets cold, you won’t like it.
- Using a perforated spoon, scoop some of the fried ojojo and pour it into a strainer, you can line the strainer with a paper towel to absorb excess oil. Scoop out all the ojojo before putting in a fresh batch.
- Continue with the process of frying until you have fried the whole mix.
- Serve hot or cold.POF Account Registration 2022 Portal www.pof.com Updates
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You can eat Ojojo with fried chicken, fried croaker fish, garri, hot pap, cold solid pap or custard. Enjoy yourself.
If you have never eaten ojojo before, I guess it’s time you give it a trial. Am sure you would love it!
Alternatively, if you are on a short budget, you could make the local version which is also crispy and delicious.Npower Recruitment
The reason why I decided to share this version is because of something that happened to me when I was still in secondary school. It’s proof that this version is equally delicious because I am in the category of people that eat less food. Each time I remember this incident I usually wonder how I was able to manage such a feat. I was home alone that Saturday afternoon and was wondering what to eat. As I was checking the store I discovered we had a number of wateryam at home, so I thought to myself ” ojojo will do it.” So I decided to prepare ojojo. I used all the ingredients listed below except the spices (that was because I didn’t know how lovely spices tastes in food)JAMB Form
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After frying the first round I started to eat: I prepared enough for my siblings and I ended up eating everything. Lol. After eating this I was wondering whether some spirits were eating the ojojo with me. I later realized that I have eaten way too much of it and ojojo lost its appeal to me. It took roughly ten years before I tasted another ojojo ball.WAEC Result
I will say that I broke up with ojojo and made up with it after ten years, and I love it all over again!
Moral lesson: eat with moderation.
1 Medium size Water Yam
Pepper to taste
1 Medium size Onion
1 teaspoon powdered tumeric, Garlic or ginger (optional)
1 cube seasoning or more if you prefer
Salt to taste
Vegetable oil for deep frying
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HOW TO PREPARE
- Slice, peel and cut the water yam into large chunks or half slice to make grating easy.
- Wash thoroughly to get rid of dirt and sand.
- Place a grater in a large bowl and grate using the finest part of the grater
- Chop half of the onion and blend the other half with the pepper.
- Add blended pepper, chopped onions, your preferred spice (tumeric, garlic or ginger).
Start mixing by folding in.
- Add seasoning and Salt to taste.
- Mix well.
- Preheat the vegetable oil in a frying pan or deep fryer.
- When the oil is hot enough start scooping the Ojojo mix into the oil.
- When it turns golden brown turn it over so that the other side can fry as well.
- When it’s done use a parforated spoon to scoop out the Ojojo into a paper towel-lined strainer.JAMB Result
Enjoy your snack.
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