How To Prepare Ojojo By Rubynnia

Ojojo with akara

It's Rubynnia again and this time around, I want to show you how I prepared my Ojojo.

Ojojo is made from grated water yam. Water yam is ideal for this delicacy because it draws after being grated unlike other yam species.

So I will explain in details, one step at a time.

STEP 1: PEELING & GRATING TIME
I cut yam tuber into desired slices, peel the skin off and grate. For those who don't like
grating, I suggest you cut the yam slices into tiny pieces and blend with a blender to save you the stress of grating.

STEP 2: CONDIMENTS ADDITION
I added chopped pepper and onions to spice my ojojo, not forgetting salt to taste.

STEP 3: FRYING
For frying ojojo, you can either use your hand or spoon depending on your preference. I prefer using my hand since the pureed yam is sticky like dough for making puff puff.

STEP 4: ADJUSTMENT & TURNING
Once the balls turn light yellow, do turn it over so the other side can cook.

STEP 5: SCOOPING, COOLING & DRAINING
Remove the balls from oil when it's done. Ojojo soaks a lot of oil, so I would advise youpress the balls to drain the excess oil, then leave to cool.

STEP 6: READY TO EAT!
Ojojo can be eaten alone as snack, with garri(yam flakes), pap or with any food of your choice

STEP 1: PEELING & GRATING TIME
I cut yam tuber into desired slices, peel the skin off and grate. For those who don't like grating, I suggest you cut the yam slices into tiny pieces and blend with a blender to save you the stress of grating.

 STEP 1: PEELING & GRATING TIME
I cut yam tuber into desired slices, peel the skin off and grate. For those who don't like grating, I suggest you cut the yam slices into tiny pieces and blend with a blender to save you the stress of grating.

 STEP 2: CONDIMENTS ADDITION
I added chopped pepper and onions to spice my ojojo, not forgetting salt to taste

 STEP 3: FRYING
For frying ojojo, you can either use your hand or spoon depending on your preference. I prefer using my hand since the pureed yam is sticky like dough for making puff puff.

 STEP 4: ADJUSTMENT & TURNING
Once the balls turn light yellow, do turn it over so the other side can cook.

STEP 5: SCOOPING, COOLING & DRAINING
Remove the balls from oil when it's done. Ojojo soaks a lot of oil, so I would advise you press the balls to drain the excess oil, then leave to cool.

STEP 6: READY TO EAT!
Ojojo can be eaten alone as snack, with garri(yam flakes), pap or with any food of your choice 

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