How to make Ojojo/Water Yam Balls (Yoruba Dish)

Happy New Year Everyone!

My first video for 2015 which really was shot early 2014 is about how to make a very delicious Nigerian dish/snack called Ojojo which are also called Water yam balls. They are made from grated water yam, onions and peppers.

It can be enjoyed first thing in the morning like the Akara and Akamu or just as a snack or side dish. It’s very simple to make and is very popular with canapés we serve at Events.

I love to cook and most of all I love to share what I cook. I hope you enjoy making these at home and don’t forget to subscribe on to the YouTube channel to look out for more videos.





  • 1kg Water yam
  • 2 Scotch bonnet peppers (finely chopped)
  • 1 medium or half a large red onion (finely chopped)
  • 2Tbsp Crayfish (Optional)
  • Salt to taste
  • Vegetable oil for frying


Preparation time 5-10mins                         Cooking Time 10-15mins

  1. Peel, wash and grate water yam
  2. Transfer mixture into another bowl if needed
  3. Add chopped peppers and onions
  4. Add 2 tsp cray fish (optional)
  5. Add some salt to taste, starting with a teaspoon and then taste a little.
  6. Add more salt if needed
  7. Heat a generous amount of oil in a pan or deep fryer
  8. With a wooden spoon, work in the mixture by stirring vigorously
  9. Turn heat down to medium before frying
  10. With your hands or table spoon, scoop ojojo mix into oil for frying
  11. Use a perforated spoon to scoop ojojo balls from oil onto a plate dressed with napkins
  12. Serve


Tips and Suggestions

  • Ojojo is suitable for vegetarians
  • It can be enjoyed hold or cold
  • You can accompany Ojojo with Akamu (Fermented porridge)
  • Cray fish is an option. So for those with shellfish allergies, please do not add
  • Once again you can add or decrease your scotch bonnet peppers
  • If you cannot get Water yam, you can use French yam just as described in video