Ojojo…the delicious Ijebu treat you can’t have enough of.
- Wateryam, one-half tuber
- Onions, 1 big bulb, diced
- Pepper (Ata Rodo), 6 pieces, chopped
- Palm Oil, 1 cup
- Salt to taste
- Peel, wash the water yam. Cut into chunks and grate to a thick, elastic paste.
- Add the chopped pepper, diced onions, and salt as desired.
- Heat palm oil (or alternative oil if preferred) in a frying pan. You can add a few slices of onions to bleach the palm oil (or prevent smoke)
- Next, mold the spiced wateryam paste (using your hand or a cooking spoon) into balls and drop into the oil to fry.
- Allow some space between the frying balls so you can turn the sides. Turn consistently until the sides have turned a light or deep yellow.
- Remove the fried ojojo balls from oil when done. You can use the flat of your spatula to press the balls in order to drain out excess oil.
- Serve and Enjoy! Ojojo can be eaten alone as snack, and with eko or pap.