Water yam Balls Preparation.

Hello everyone, welcome to another episode of Hive Learners Creative Sunday Initiative with George Dee. It's a beautiful Sunday and I bless God for the gift of life, I will use this medium to wish everyone a happy Sunday and a blessed week.

For today's Hive Learners Creative Sunday Initiative, I made simple snacks everyone here can enjoy any time and any day. My history with this snack started about fifteen years ago and I have always enjoyed it with my family and friends.

This snack is made from water yam and it is known as Ojojo(Water yam balls or fritters) in Nigeria. A lot of tribes enjoy this snacks because it's irresistible. Some years ago, I sold these snacks alongside puff-puff, doughnuts, and other snacks just to earn a living, I also make them at parties and I always leave people speechless when I serve them this particular snacks called Ojojo. Trust me when I say that these snacks are delicious, it is nutritious and you just want to have more of it when prepared properly.

The ingredients to make these delicious snacks aren't much and are not expensive. With less than $2, you can enjoy this tasty snack with your family & friends. These ingredients are;

Water yam
Chilli powder
Crayfish
Onions
Groundnut oil
Fish.
Seasoning.

As I mentioned earlier, the ingredients aren't much but the outcome is always fantastic.

Preparation.

Preparing this snack isn't stressful, it doesn't waste time and it's easy to prepare. I started by cleaning the recipes and let's always remember that personal hygiene is very important.

I peeled the water yam and grated everything into a bowl.

I boiled the fish with seasoning and removed the bones.
I sliced the onions as well and moved on to the next stage.

I mixed the Onions, crayfish, cooked fish, chili powder, and seasoning in a bowl. I mixed them thoroughly and made sure they blended in well with eachother.

I turned the mixture I got earlier into the grated wateryam and mixed it thoroughly with a turning stick.

I did that repeatedly until every part of the grated wateryam in the bowl had been touched. After achieving that, I moved on to the final stage of frying the grated wateryam.

I heated the groundnut oil first and started cutting the mixture bit by bit into the hot oil. The temperature of the oil has to be moderate because if it's on low heat, the Ojojo will absorb the oil and if the heat is too much, it can burn very quickly so it has to be moderate.

I allowed it to fry until its color changed and Ojojo had become crispy. I removed them from the hot oil and turned them into a basket to drain the excess oil if there was any.