Ijebu omo alare e we so! Shout out to Ijebu people all over the world.
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.
(Serves 2 or 3)
- 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.
- Using a grater, choose the smallest perforation to grate the yam to a paste. To avoid nicking off your fingers while grating, you can use the grating disc of your food processor. The one with the smallest holes. This would give you about 1 cup and half of wateryam paste.
- 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.