Ojojo RecipeOrigin: Nigeria Period: Traditional |
Ingredients
1 kg freshwater yam, peeled and grated 
Ojojo Preparation:Method:Add the yam to a bowl and beat-in the chilli paste and the chopped onion. Season with salt and black pepper then add the Maggi cube and the prawns. Place oil in a wok to a depth of about 4cm. Heat the oil until almost smoking then scoop up a heaped tablespoon of the yam mixture and add to the oil. Add more of the yam mixture (but don't add more than six at a time). Fry until the yams are soft and slightly crisp. Remove with a slotted spoon, drain and serve with piri-piri sauce. |
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