Jollof Fonio Pilaf
* 2021 Nexty Award Winner- Best New Pantry Food! *
Fonio Pilaf blends are inspired by the cuisine of West Africa and cook in just 5 minutes. Inspired by Jollof, the rich and savory one-pot party dish of West Africa, we infuse the same iconic flavors into fonio for a pilaf that pairs perfectly with saucy braised meats and fish, or hearty greens and beans.
Smokey, savory Jollof is in some ways the soul of West Africa. Each country in West Africa claims their version to be the best, inspiring delicious and fun-filled #jollofwars. Jollof is traditionally made with rice, but here we’re using fonio—a nutrient-dense, climate-friendly ancient grain that’s helping transform West African communities. Excellent with braised fish or meat, with grilled or roasted vegetables, with your favorite saucy, juicy dinner, whether it’s okra, shrimp, or jerk chicken.Low calorie and nutrient-dense, fonio is a source of fiber, iron, B-vitamins, zinc, and magnesium.
Ingredients: Fonio, tomato, salt, contains 2% or less of: carrot, onion, tamarind, sunflower oil, paprika, spices, annatto seed, garlic, turmeric. Contains: mustard.
About Yolélé
"Yolélé is a purpose-driven African food company. Our mission is to create economic opportunity for smallholder farming communities, to support their regenerative, biodiverse, and climate-smart agricultural systems, and to share Africa’s vibrant foodways with the world, starting with FONIO: the ancient West African grain."
Yolélé was founded by Senegalese chef Pierre Thiam, award-winning restaurateur, cookbook author, and global ambassador for African cuisine + culture.
A term of exuberance in the Fulani language, Yolélé is shouted out to get parties started and people dancing!
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225 S. Water St., Suite E
Wilmington, NC 28401
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Wed-Sat, 11am-6pm
Sun, 11am-3pm
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225 S. Water St.
Suite E
Wilmington, NC 28401
🚨SPECIAL HOURS:
Thursday, June 27: 11am-4pm
Sunday, June 30: CLOSED
HOURS:
Wed-Sat: 11am-6pm
Sun: 11am-3pm
Closing at 3pm
Closed
Closed
Closing at 6pm
Closing at 6pm
Closing at 6pm
Closing at 6pm