While Chef Eric Adjepong sparked a conversation about African Diaspora while on Top Chef that food discussion didn’t disappear after he packed his knives. Showing how and why African flavors and recipes have and will continue to influence food on the plate is a bigger part of the culinary conversation. Through this partnership with AYO Foods, more people will get a taste of those recipes and will have a greater appreciation for that food journey.
Food trends ebb and flow. The reality is that just because one culture uses a particular name for a dish or ingredient doesn’t mean that there isn’t a similar flavor or concept in a different culture. The thread that ties food together isn’t limited to the verbal description. Truthfully, the sentiment that connects people to food is universal.
Recently, Chef Adjepong partnered with AYO Foods to expand its line. Building on the founders’ family recipes, the two new dishes are Waakye (Beans and Rice) and Chicken Yassa. While the names might not be on the tip of the tongue, the reality is that these flavors will bring people to the table.
As AYO Founder, Perteet Spencer said, “the African Diaspora is a rich culinary web that connects cultures across the globe and we’re passionate about sharing these recipes with those looking for a comforting taste of home.”
That sentiment about a taste of home resonates through the AYO Foods line. It is more than just introducing people to a new food or flavor. It