- Water Yam1/4 to 1/2 Tuber
- Habanero Pepper6 PiecesMore or less. Substitute with scotch bonnet
- Ground Crayfish1.5 Tablespoons
- Onion1 Medium
- Salt And Bouillon / Seasoning CubeTo taste
- Curry Powder(Optional)1/2 Tablespoons
- OilFor frying
How to make Water Yam Fritters Ojojo
If you need an an alternative to akara or beans fritters, here you go. The taste is very different from akara but no less delicious. This dish is particularly popular in south west Nigeria or among the Yorubas, but it is widely eaten in other parts of Nigeria.
1. Using a grater, grate the water yam into a bowl.
2. Finely chop or rough blend the pepper and onions together, add them to the grated water yam. Do NOT add any water at all to the water yam, otherwise it will be too watery and it will scatter inside the pot when frying. So either finely chop your pepper and onions or dry blend.
3. Add a tablespoon and half of ground crayfish, salt and seasoning cube to taste, curry powder(half a tablespoon, optional) and mix all of them together until the peppers, crayfish and salt are mixed with the water yam.
4. In a frying pan, add vegetable oil and heat until the oil is hot. This is somewhat deep fried, so add enough oil. Scoop the water yam into your hands, make a fist and drop it vertically into the oil. Don’t flip to the other side too soon, else it may scatter. Fry until each sides are light brown.
Your water yam fritters is ready!. Serve with pap, oatmeal or custard.