Variety Pack (8 Pack)

$79.00

Puff Puff (Single)

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.

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 favorited dunked in fresh pepper sauce

  • Vegan
  • 10% Daily Value of Iron
  • Made with Organic Flour and Sugar

Jollof Rice (Single)

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!

  • 6 grams Protein
  • 15% Daily Value of Iron
  • 10% Daily Value of Potassium

Egusi Seed Soup with Chicken (Single)

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.

  • 25 grams Protein
  • 10% Daily Value of Iron
  • Made with Roundtable on Sustainable Organic Palm Oil

Cassava Leaf Soup with Chicken (Single)

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.

  • 15 grams Protein
  • Made with Roundtable on Sustainable Organic Palm Oil

Chicken Yassa (Single)

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.

Waakye (Single)

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.

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