Ojojo is a traditional Nigerian recipe for a classic dish of fritters/balls made from grated water yam, onion and prawns that are deep fried and served with pap or agidi. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Ojojo.
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This recipe is made from water yam, the type of yam most commonly sold in the UK (but take care not to buy East Asian [ie Chinese] yams). Water yam is also called 'purple yam', though it also comes in a white-fleshed form, which is what's called for here.
Ingredients:
1kg water yam (purple yam)
1 tbsp hot chilli powder
1 small onion, finely chopped
salt, to taste
200g prawns, peeled and chopped (optional)
1 Maggi cube
oil, for deep frying
Method:
Peel, wash and grate the yam then season with the chilli powder, salt and chopped onion. Stir in the prawns and crumble in the Maggi cube. Form the mixture into balls and set aside.
Heat oil to a depth of about 5cm in a wok or deep pan. Add the yam balls and fry until golden brown all over and cooked through.
Remove with a slotted spoon and drain on kitchen paper. Serve hot, accompanied by pap or agidi.
