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.
Jollof Rice (1)
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!
Cassava Leaf Soup (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' protein-rich leaves. Next, we slowly simmer them with organic palm oil, hormone-free chicken, peppers, and spices until it simmers perfectly into our family’s favorite stew and is served over rice.
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 millet leaves that give the dish its beautiful red hue.
Groundnut Stew (1)
One pot peanut butter stew slow-cooked in a savory sauce with chicken thighs, tomatoes, onions and ginger.
Puff Puff (1)
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.
No short-cuts. We follow the slow, cooked, layered process that makes West African food so special.
Nothing artificial. We don't add any artificial fillers, flavors, or preservatives.
Gluten, Vegan, and Vegetarian options, representing the full range of diaspora cuisine.
From whole-food plant proteins to anti-biotic and hormone-free meats we deliver a winning combo of flavor + function.
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