AYO Foods – Authentic. Delicious. Easy.

Hand Crafted West African Dishes in Less than 5 Minutes

Join AYO Foods as we explore the unique ingredients and flavors of seventeen countries of West Africa!

Shito Sauce

Translated to “pepper”, Shito is widely used throughout Ghana. While every home has their own trade secrets, this smoky, savory sauce is always rich in flavor from hot peppers, caramelized onions, tomatoes, herbs, and its seafood base. We love it with Grilled Fish and Meat, Rice & Beans, Plantains, Breakfast Sandwiches, Pizza, and Cheeseboards.

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Pepper Sauce

Called ‘hot pepper’ by most, this flavorful habanero-based sauce is a must have on every table and plate! While every cook will add their own twist, you can always count on this sauce to bring the heat. It’s especially good with Puff Puff (Kala in our house J), Grilled Fish and Meat, and any Stew.

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Jollof Rice

Anyone familiar with West Africa is likely equally familiar with the great debate over the origins of Jollof Rice. We're confident you'll love our classic version made with long grain rice, tomatoes, peppers and onions as much as we do!

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Cassava Leaf Stew

Cassava, also known as yuca, is an incredibly root vegetable. It can be boiled, baked, steamed, grilled, fried, mashed, or added to stews.

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Egusi Soup

Egusi is a member of the wild gourd family. While the seeds look similar to watermelon, they taste quite different.

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Puff Puff

Kala in Liberia, Bofrot in Ghana, Beignet in Cameroon, Puff Puff in Nigeria. Whatever you call it, this simply fried dough is far from basic.

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Chicken Yassa

Have you enjoyed a dish where just a few ingredients are transformed by the magic of cooking into the most incredible meal? Meet AYO's Chicken Yassa, Chef Adjepong's specially crafted version of one of West Africa's most popular dishes. Marinated and slow braised chicken thighs meld with caramelized onions, lemon, dijon, and spices to form an incredible dish you won't soon forget.

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Waakye

If you have ever wondered about the connection between West African and Caribbean cuisine, look no further the Waakye (pronounced wa-che)! A West African favorite, this dish is enjoyed at all times of the day. Chef Adjepong's recipe combines jasmine rice, organic coconut oil, and South Carolina grown red peas with red sorghum leaves that give the dish its beautiful red hue. An incredible aromatic red sauce finishes this delicious vegan dish.

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