Peel the yam. You would want to place the yam in water while peeling to prevent it from going brown.

Wash the yam and leave it in clean water. This also keeps it from turning brown.

Get your grater ready. Grate each piece of the yam with the smaller side of the grater. If you prefer blending the yam, you should cut it into smaller pieces so that it blends easily and remember to be careful whilst adding water during blending.

Once you have grated/blended all the yam, put it in a bowl and begin to mix with all our ingredients (crayfish, shrimps, pepper, onions, seasoning, garlic and salt. You would want to use a spatula (Garri Turner)for this. Make sure you mix properly to ensure there is even distribution of all the ingredients.

Preheat oil in a fry pan. Ojojo needs to be deep fried in order to achieve its signature round shape.

Once the oil is hot enough, scoop the yam mix into the hot oil using your hand or a deep cooking spoon. If you use a spoon, deep the spoon into warm water before scooping the yam into the oil. This helps the mix slide off easily into the oil.

Allow the underside to cook till golden brown before turning the other side.

Flip the other side and let it cook till golden brown as well.

Once both sides of the Ojojo is cooked, press it on the side of the pan and remove from the oil. Place on a paper towel, this helps to absorb all the excess oil.

Your Ojojo is ready. Serve hot.