Ọjọjọ
A Yoruba fried snack common among the Ijebu, made by grating water yams into batter with pepper, crayfish powder, garlic, onion, bouillon cube and spices, then deep-frying it into a round shape.
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About this dish
Ojojo has health benefits. Water yams are a type of yams with higher water content. They are grated to make the batter for ojojo. In the batter, pepper, crayfish powder, garlic, onion, bullion cube and other spices are added. No water is added. Dried shredded fish can also be added to the ojojo batter. It is deep fried in oil and has a round shape. Ojojo can be eaten with Akara and Eko or Akamu. It can also be eaten with Garri, custard, hot pap (Ogi) or oatmeal.