In the food industry today, chicken, goat meat, and beef dominate the table. One Nigerian brand is boldly rewriting the rules. Meet AwóBoy, a food movement led by entrepreneur Mayowa Bello, who is placing guinea fowl, a richly flavored, culturally revered bird, at the center of a delicious revolution.
Guinea fowl, known locally as apáàró, is making a comeback. Once reserved for festive occasions and family gatherings, this under-celebrated protein is being revived and reimagined by AwóBoy as a premium, accessible, and modern delicacy.
“What started as a casual weekend cookout turned out to be the spark of something great,” says Bello, reflecting on the brand’s origin.
Mayowa’s journey began at WhiteLake Farms, where he initially reared chickens. But it was a weekend grill session with a colleague, who happened to raise guinea fowl, that changed everything.
“That day completely changed my perspective,” he says. “The guinea fowl, when slowly smoked on low heat, came out juicy, tender, and richly flavored; very different from the dry, tough texture I had previously experienced and disliked. It was a revelation.”
From that moment, Bello committed to exploring and perfecting guinea fowl preparation. The result? A signature slow-cooking method with curated spice blends that delivers an elevated, unforgettable taste experience.
Why Guinea Fowl?
“Guinea fowl offers a distinct, naturally rich flavor that sets it apart from chicken or beef. It’s leaner, healthier, and requires less seasoning for its taste to shine. Think of it as a premium protein; flavorful, nutritious, and satisfying without being heavy.”
AwóBoy’s menu isn’t just about serving food. It’s about elevating guinea fowl to hero status in Nigerian cuisine.
“Guinea fowl is deeply woven into Nigeria’s cultural fabric,” Bello explains. “Across many communities, it was considered a delicacy reserved for festivals, family gatherings, and important celebrations. In many ways, it was a bird of honor.”
AwóBoy is reconnecting Nigerians with this heritage, but with a fresh, contemporary presentation; merging tradition with innovation.
Quality is non-negotiable for AwóBoy. The brand partners with trusted local farmers and handles processing in a controlled facility to guarantee freshness, hygiene, and consistency.
“We don’t just cook guinea fowl; we elevate it into an experience.”
This commitment to excellence has already earned AwóBoy high praise; including a notable nod from Governor Babajide Sanwo-Olu, who remarked:
“Wow, you guys must be doing something different. This doesn’t taste like the usual ‘aparo’.”
Like any pioneering venture, AwóBoy has faced its share of challenges, from staffing and operational costs to rising inflation and power instability.
“Business is not for the faint-hearted,” says Bello. “We’re addressing these challenges by improving planning, reducing waste, refining recruitment, and staying resilient. Every challenge has forced us to innovate and strengthen our foundation.”
Beyond flavor, AwóBoy aims to offer something deeper a reconnection with culture, memory, and identity.
“We want people to walk away with more than a meal. Every visit is a journey back to the roots, but with a modern twist.”
“With AwóBoy, we’re building a movement, not just a restaurant. Our mission is to celebrate Nigeria’s past while feeding its future. In the next five years, we see AwóBoy in strategic locations across Nigeria and beyond; introducing the unique taste of guinea fowl to the world in diverse, exciting forms.”
