The Pretend Chef

OJOJO Water yam fritters

Delightful nigerian snack, ojojo water yam fritters

Ojojo water yam fritters is one of the most creative uses of water yam as far as I am concerned. The only warning I will give you is that you will so gorge yourself up on this delightful Nigerian snack, you will feel sick, my sister will attest to that.

Ojojo is a gift from the Yoruba speaking part of Nigeria to the rest of the Country and just like Akara, it can be served with Pap (Corn paste or cornflour) or custard.

Delightful nigerian snack, ojojo water yam fritters


When grating your water yam use the side of the grater with the tiniest holes because you are not looking for shreds but a pureed texture which will hold together like a batter.

box grater used for ojojo water yam fritters

You will be surprised at how fast and easy the grating goes, even for me who doesn’t like manual grating, this is as a result of the texture of water yam. I hate having to grate anything because I used to get my knuckles all bruised grating coconut for coconut candy when I was a kid, by the way, one of the few things I loved growing up.

To make Ojojo water yam fritters:

650g water yam
1 teaspoon chili
2 scotch bonnet, chopped (fresh pepper)
1/4 chopped onions (1 medium)
1 seasoning cube

Optional ingredients

1 teaspoon crushed garlic (1/2 teaspoon garlic powder)


Cut, peel and wash the water yam.

Tuber of water yam for ojojo water yam fritters   cut water yam for ojojo water yam fritters

Using the side of the grater with the smallest grating holes, grate the water yam or use a food processor if you own one.

The consistency of the grated water yam should be thick, slimy and very gluey or mucilaginous. If it looks shredded, you didn’t do it right and must have used the wrong side of the grater.

Transfer into a large bowl, add chilli, chopped scotch bonnet, onion, seasoning cube and salt.

ingredients for ojojo water yam fritters


Add crayfish and garlic (if using, but honestly I do not use or like them in ojojo).

ojojo water yam fritters batter


Place your pan of oil on medium high flame, when hot enough about 170°C, using the tips of your finger or a small spoon, drop balls of the batter into the oil.

Do not over crowd. 

They will drop and float up to the top immediately. Fry till golden brown and drain on a plate lined with paper towels.

The light as air Ojojo can be served with a hot pepper sauce, pap, custard, chocolate syrup or a refreshing drink like mango lassi or zobo.


  • Mix thoroughly but do not overmix in order to maintain a textured consistency.
  • Overmixing can also reduce the thickness of the batter.
  • Overcrowding the ojojo water yam fritters drops the temperature of the oil thereby making it soak up oil.

How much do you love ojojo water yam fritters? Do you add crayfish and garlic? Did you enjoy making this recipe? Let us know in the comments below. 


  1. Oto Mboro (Unripe banana porridge) - The Pretend Chef - […] banana which is easier to grate. Use the tiny grater just like when grating water yam for Ojojo. You…
%d bloggers like this: