Ojojo is wateryam fritters and its native to the Ijebu people of the south west of Nigeria. It can be eaten anytime of the day

This snack is a by-product from making melon seed oil (Ororo Egusi). Once the oil is extracted from the seeds, the residual crushed/ ground seeds

An Ijebu pottage delicacy made with grated Wateryam. Typically it is eaten with Eba (cold eba preferrably). Ingredients  5 slices Wateryam  1/2 cup Palm oil