Recipes

Showing 1 to 7 of 7 articles
  • Jollof Rice

    Jollof Rice

    This one pot of deliciousness connects many countries across West Africa. Tinged a beautiful color from tomatoes, onions, and chiles cooked down to a bubbling glaze, AYO’s version is sure to be one to win the great debate!
  • Pepper Sauce

    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), Grilled Fish and Meat, and any Stew.
  • Shito Sauce

    Shito Sauce

    Translated to “pepper”, Shito is widely used throughout Ghana. While every home has its 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.

  • Waakye

    Waakye

    A West African favorite, this dish is enjoyed all times of the day. Chef Adjepong’s recipe combines jasmine rice, organic coconut oil, and South Carolina grown red peas with red millet leaves that give the dish its beautiful red hue.

  • Chicken Yassa

    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.
  • Egusi Soup

    Egusi Soup

    Our Egusi Seed Soup celebrates the seeds of the egusi melon, a member of the wild gourd family. Fresh ground egusi seeds, hormone-free chicken, leafy spinach, and spices are slow simmered with organic red palm oil. AYO’s delicious stew is served over rice, but equally enjoyable with fufu.
  • Cassava Leaf Stew

    Cassava Leaf Stew

    Cassava, also known as yuca, is and incredibly versatile root vegetable. It can be boiled, baked, steamed, grilled, fried, or mashed. Our recipe starts by griding the cassava roots protein-rich leaves. Next, we slow simmer them with organic palm oil, hormone-free chicken, peppers, and spices until it simmers down perfectly into our family’s favorite stew and served over rice.