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.
Jollof Rice with Chicken (1)
Roasted chunks of chicken in rice, spiced and stewed in a flavorful tomato sauce with roasted red peppers and onions.
Groundnut Stew (2)
One pot peanut butter stew slow-cooked in a savory sauce with chicken thighs, tomatoes, onions, and ginger
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!
Puff Puff (Bofrot) (1)
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
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.
Stay in the loop with the most recent news and insights, sent straight to your inbox.