APRON AND PANS - OJOJO

Ingredients
2 water yam tubers
2 tablespoons dried pepper
1 small red onion
A quart of vegetable oil
1 garlic slice
Salt

Preparation
Peel water yams and clean thoroughly.

Grate into a thick fine texture. Do NOT add water.

Add dried pepper, onions (chopped or ground), garlic (ground) and salt.

Pour enough vegetable oil into pot ready for a deep fry.

Thoroughly mix water yam paste and all ingredients together by hand or hand mixer.

Heat palm or vegetable oil in a saucepan.

Scoop water yam mix into oil and fry on medium heat for around 6 minutes.

The ojojo should sink to the bottom of the pot at first and then rise to the surface while frying.

Due to deep frying, all sides should cook evenly with no need to flip. It is ready when it's a light brown colour.

Drain excess oil by scooping newly fried ojojo into gauze bowl or bowl with paper towel base.

Repeat steps 7 and 8 over again till all the water yam mix is gone.

Ojojo or Water yam balls is now ready to serve.