Ojojo

Peel and grate the water yam using a coarse grater into a large mixing bowl, working carefully to avoid over-grating into a watery mash.

Finely dice the onion and add it to the grated water yam along with the shrimps and salt, mixing thoroughly until all ingredients are evenly combined.

If the mixture appears too watery, allow it to rest briefly so excess moisture can be managed; the batter should be thick enough to hold its shape when scooped.

Pour enough oil into a deep frying pan or pot to fully submerge the fritters and heat it over medium-high heat until it reaches approximately 350°F (175°C).

Test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface immediately, the oil is ready for frying.

Using a spoon or your hand, carefully drop rounded scoops of the yam mixture into the hot oil in batches, being careful not to overcrowd the pan.

Fry the ojojo, turning occasionally, until they are golden brown and crispy on all sides, then remove them with a slotted spoon.

Drain the fried ojojo on a plate lined with paper towels to remove excess oil, then serve hot as a snack or appetizer.