Most Yorubas wouldn’t give water yam a second look if not for ojojo- deep fried spicy grated water yam. Surprisingly, it contains a lot of minerals. You can also use freshly harvested yam for this. It is an excellent choice for starters and dinner. Yum!
Peel and wash the yam using the fine mesh of a cheese grater. Set aside. Chop the onions and rodo finely and also set aside.
If you are using shrimps, oven dried cooked shrimps are best for ojojo. But if you are using fresh shrimp, cook them and place them on an oven tray. Dry bake at 100 degrees C for about 40 minutes.
Combine the water yam, shrimps, rodo, onions, chilli in a bowl and mix thoroughly with bare hands. Add salt to taste and adjust seasoning.
Heat the oil in a deep base pan. Scoop dollops of the water yam mixture into hot oil and fry until golden brown.
Remove from oil and drain on a paper towel.
Click to get all the ingredients from Supermart.