The year started on a somewhat hectic note with the Naira and fuel scarcity. Then came the elections and the toxicity experienced both online and offline. But then we have a lot to be thankful for. We survived it all and have entered the second quarter of the year against all odds.

That said, the Easter holidays are here. Yesterday was Good Friday, a great time of reflection on the sacrifice God made in sending His son to redeem us from sin. The sacrifice which brought a new dawn and beginning for us all.

So, in the spirit of the season, I am bringing to you something light and finger licking good that you can snack upon during the holidays. This time we are going traditional with Ojojo a popular street snack in the South-Western part of Nigeria.

Today’s recipe is largely credited to Oladuni Obata of Doomey’s Kitchen with slight modifications from our very own Chef Temitope Ashipa 😘😍🤗. So let’s get cooking!

Ingredients

(Serving: 4-6)

One medium-sized water yam

1-2 scotch bonnet pepper (called ata rodo in Yoruba)

Sprinkling of Salt (to taste)

One medium sized onion

Seasoning (1 cube)

2 teaspoon full ground Crayfish

500mls – 1 liter Vegetable oil (for deep frying)

Directions

– First bring all ingredients to room temperature. This helps to speed up the cooking process.

– Then slice the Water Yam using a sharp knife. Each slice of water yam should be between 3cm to 5cm in thickness.

– Next, peel the Water Yam slices and soak in a bowl of water to prevent discoloration.

– Rinse each slice of Water Yam thoroughly in a bowl of water to remove sand and other impurities. Then slice into big chunks.

– Using a grater, the chunks are grated with the smallest holes on the grater. This process is continued until all pieces have been used up.

– Season the grated water yam with salt, seasoning cube and crayfish as desired.

– Next, rinse the scotch bonnet pepper under water to remove impurities and the leaf stalk, dice into small pieces, then add to the bowl of grated Water Yam.

– Clean and rinse the onion in a similar manner the dice into little pieces and then add to the bowl of grated Water Yam.

– Mix all the ingredients in the bowl thoroughly using clean hands to ensure an even distribution of the seasoning, spices and Water Yam.

– Now, get a medium sized pot and place it on the fire to heat up for a few minutes. Thereafter, pour 500mls of vegetable oil and allow to heat up. When the heated oil appears shinny, it is ready for frying.

– Then, take little quantities of the Water Yam mixture and mold into small balls using your finger tips and drop carefully into the hot oil. Deep fry until golden brown. Flip the pieces to the other side using a fork, and fry until golden brown. Then remove from the fire and a place in a metal strainer with paper towels to absorb the extra oil. Repeat this step until all the mixture has been fried.

– Serve and enjoy your Ojojo while hot.

There we go people. Something yummy to enjoy during the Easter Holidays with an ice cold drink, whether alone watching a movie or with family and friends. Get ready, the delightful aroma might just get you some unexpected visitors, but not to worry, Ojojo is pretty easy to make.

As you munch your snack remember to be thankful for the gift of life, the joy of salvation and the hope for a better tomorrow.

Stay blessed.