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HOW TO PREPARE OJOJO - Printable Version +- Forums (http://contripeople.com) +-- Forum: Retired Forums (http://contripeople.com/forumdisplay.php?fid=78) +--- Forum: Retired Forums. Please Make Your Post Within The 3 Forums In General Discussion (http://contripeople.com/forumdisplay.php?fid=49) +---- Forum: Food (http://contripeople.com/forumdisplay.php?fid=31) +---- Thread: HOW TO PREPARE OJOJO (/showthread.php?tid=616)

HOW TO PREPARE OJOJO - Gimbiya - 11-06-2017 How To Prepare Ojojo  Ojojo with akara It's Rubynnia again and this time around, I want to show you how I prepared my Ojojo. Ojojo is made from grated water yam. Water yam is ideal for this  delicacy because it draws after being grated unlike other yam species. So I will explain in details, one step at a time. STEP 1: PEELING; GRATING TIME I cut yam tuber into desired slices, peel the skin off and grate. For those who don't like grating, I suggest you cut the yam slices into tiny pieces and blend with a blender to save you the stress of grating. STEP 2: CONDIMENTS ADDITION I added chopped pepper and onions to spice my ojojo, not forgetting salt to taste. STEP 3: FRYING For frying ojojo, you can either use your hand or spoon depending on your preference. I prefer using my hand since the pureed yam is sticky like dough for making puff puff. STEP 4: ADJUSTMENT & TURNING Once the balls turn light yellow, do turn it over so the other side can cook. STEP 5: SCOOPING, COOLING & DRAINING Remove the balls from oil when it's done. Ojojo soaks a lot of oil, so I would advise you press the balls to drain the excess oil, then leave to cool. STEP 6: READY TO EAT! Ojojo can be eaten alone as snack, with garri(yam flakes), pap or with any food of your choice [size=undefined] STEP 1: PEELING & GRATING TIME I cut yam tuber into desired slices, peel the skin off and grate. For those who don't like grating, I suggest you cut the yam slices into tiny pieces and blend with a blender to save you the stress of grating.  STEP 1: PEELING & GRATING TIME I cut yam tuber into desired slices, peel the skin off and grate. For those who don't like grating, I suggest you cut the yam slices into tiny pieces and blend with a blender to save you the stress of grating.  STEP 2: CONDIMENTS ADDITION I added chopped pepper and onions to spice my ojojo, not forgetting salt to taste  STEP 3: FRYING For frying ojojo, you can either use your hand or spoon depending on your preference. I prefer using my hand since the pureed yam is sticky like dough for making puff puff.  STEP 4: ADJUSTMENT & TURNING Once the balls turn light yellow, do turn it over so the other side can cook. STEP 5: SCOOPING, COOLING & DRAINING Remove the balls from oil when it's done. Ojojo soaks a lot of oil, so I would advise you press the balls to drain the excess oil, then leave to cool. STEP 6: READY TO EAT! Ojojo can be eaten alone as snack, with garri(yam flakes), pap or with any food of your choice [/size]