Girls Talk

Nigerian Fingerfood: How to prepare Ojojo (Water Yam Ball)

Ojojo is a beignet made from ground wateryam. Ojojo is a popular snack in the South west region of Nigeria and it is mostly served with pap or oatmeal.

When making Ojojo, it is best to use the much-matured water yam because newly harvested yams have higher water content than old yam. The nature of yam you use sill definitely affect the outcome of your Ojojo snack.

It is delicious and potentially easy to prepare. Ojojo can also be paired with one or two other sides to create a filled meal.

Note: Water yam is ideal for this delicacy because it draws (becomes elastic) after being grated unlike other yam species.

Health benefits of Wateryam

  • The snack contains the necessary amount of antioxidants and vitamin C, which also helps to normalize blood sugar level.
  • It helps to balance hormonal disorders and also the regulation of menses.
  • The roots include carotenoids, so it can reduce insulin sensitivity.
  • It decreases blood pressure.

Ingredients for preparing Ojojo;

  • Water yam tubers.
  • Salt.
  • Vegetable (optional).
  • Pepper.
  • Onion.
  • Salt.
  • Oil for frying.

Steps to take before cooking;

  • Slice the yam into smaller bites and rinse thoroughly.
  • Dice the pepper and onions into smaller rings.
  • Grate the yam in a small bowl.

Cooking directions;

  • Grate the water yam in a small bowl.
  • Add onions along with salt and pepper to the grated yam.
  • Use your hand to mix the yam paste thoroughly until all necessary seasonings and veggies are incorporated.
  •  Set some vegetable oil in a deep pan to heat up.
  •  Mould the grated yam into small balls and set aside.
  • Once the oil is hot, coat each ball into the heated oil and leave for about two to three minutes and then use your spoon to flip the ball to the next side to fry as well.
  • Once you notice the edge is turning slightly brown, remove water yam from the oil and drain on a paper towel.
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Your snack is ready to be served with an oat meal or pap.

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