Cassava Leaf (1)
Cassava, also known as yuca, is an incredibly versatile root vegetable. It can be boiled, baked, steamed, grilled, fried, or mashed. Our recipe starts by grinding the cassava roots with protein-rich leaves. Next, we slowly simmer them with organic palm oil, hormone-free chicken, peppers, and spices until it simmers down perfectly into our family’s favorite stew and is served over rice.
Jollof Rice (2)
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!
Puff Puff (Kala) (2)
Kala in Liberia, Bofrot in Ghana, Beignet in Cameroon, and Puff Puff in Nigeria. Whatever you call it, this simply fried dough is far from basic.
AYO’s Puff Puff is made with organic ingredients and easy to enjoy any time of day plain, dusted with powdered sugar, scooped with a side of beans, or our personal favorite dunked in fresh pepper sauce
Egusi (1)
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 slowly simmered with organic red palm oil. AYO’s delicious stew is served over rice, but equally enjoyable with fufu.
