Ojojo is wateryam fritters and its native to the Ijebu people of the south west of Nigeria. It can be eaten anytime of the day as a meal or a snack. As a meal it’s popularly either served with Eko/Agidi (roughly translated as white corn jello) or Garri Ijebu.
- 3 slices Wateryam (grated it comes to 1 cup and half)
- 1 tbsp of roughly chopped pepper mix (1 Ata rodo (Scotch bonnet), 1 Bawa/long tatashe/Sombo , Onion (about a quarter of a medium onion)
- 1/2 of a bouillon cube (i used Knorr
- Salt to taste
- Slice and peel water yam.
- Add your roughly chopped pepper mix, your salt and seasoning .
- Mix till when incorporated.
- Heat your oil up till very hot.
Hot oil Tip
Since we don’t use thermometers in cooking here, i learnt to know when oil is hot enough for frying from Sister Som, my friend’s sister. She taught me to put a drop of water in oil while bringing up the heat. As the oil heats up , it would start to make popping sounds to get rid of the water. When the sounds stops, you know your oil is hot enough.
- Scoop the paste using a spoon or your hands into the oil.
- Fry on medium heat till its golden ans crisp on both sides.
Traditionally, Ojojo is served with Eko or Garri Ijebu. I tried this with Ghanaian Shitto and its amazeballs.