Ojojo that doesn’t soak up excess palm oil!

Name: Ojojo that doesn’t soak up excess palm oil!
Total time: 5400 s
Yield: 5 people
Cuisine: Nigerian
Ingredients: 2 medium size tuber of water yam; 5 pieces medium size of Okra; 5 eggs; 1 big onions; 3 tablespoons of grated pepper; 2 TS salt; 2 TS natural food seasoning; 75 cl Palm oil

The Right Spices @cook_115277154

Ojojo is made from blended water yam and fried in palm oil. Ojojo can absorb excessive amounts of palm oil. Here is a simple method of making healthy Ojojo without excessive palm oil absorption.

The Right Spices @cook_115277154

Ojojo is made from blended water yam and fried in palm oil. Ojojo can absorb excessive amounts of palm oil. Here is a simple method of making healthy Ojojo without excessive palm oil absorption.

Saved

Ingredients

1 hr 30 minutes

5 people

2medium size tuber of water yam
5 piecesmedium size of Okro
5eggs
1big onions and 3 tablespoons of grated pepper
2TS salt and 2 TS natural food seasoning
75 clPalmoil

Saved

Steps

1 hr 30 minutes

1

Wash your water yam, peel and cut Into big chunks.
2

Blend it or grate it and grate your okro. Mix both together
3

Whisk your eggs, add it to the Blended yam, add salt, pepper, natural food seasoning and onions, mix all ingredients together
4

Pour pure palm oil into a clean, dry, hot pot. Carefully add the water-yam mixture bit by bit, shaping each portion into a round ball as it fries. Fry until the Ojojo turns beautifully golden-brown and crispy.

Tips

The addition of natural food seasoning and eggs, together with grated okro, made it richer, more delicious, and healthier for those who value healthy eating.

This method saves up to 50% palm oil compared to the common method of making Ojojo.

It is a simple way to enjoy your favourite Ojojo while reducing excessive palm oil absorption without compromising on taste, texture, and flavour.

Try this method and enjoy a delicious, healthier Ojojo with less palm oil!