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Part five in a series of reports.

Some folks look forward to the annual celebration of their birthdays or anniversaries; for me it’s the occasion to cover America’s largest food and beverage trade show right here in New York City, Specialty Food Association’s Summer Fancy Food Show. (Check out full coverage and a description of a recent event here.) Aside from the fact that it affords the chance to hob and nob with other professional foodies, see what products and brands are trending and poised to make a breakthrough, and get a sense of what the industry thinks the marketplace is craving, it gives me the opportunity to turn you on to new products to watch for locally or even order online.

South African food doesn’t get enough love but the folks from Ayoba-Yo are changing that; their marketing material states that the term ayoba-yo is used to express amazement, agreement, and approval and they’re hoping that’s how you’ll react when you sample their wares.

At the top of the first photo is biltong, air-dried, grass-fed beef jerky slices: yielding and flaky with a light, tangy seasoning featuring salt, coriander seeds, Worcester powder, pepper, and vinegar; it’s also available in a spicy version with cayenne and chili powder added. The texture falls somewhere between jerky and chipped beef. Because it’s air-dried rather than cooked in some fashion, it’s not fatty or greasy and comes across as rather healthy.

Below the biltong is droëwors, South Africa’s jerky. These beef sticks are drier than the average Slim Jim with a pleasant seasoning that’s not overwhelming; black pepper, cloves, coriander seeds, salt and vinegar figure into the mix.

You can learn more about Ayoba-Yo and order their products at https://www.ayoba-yo.com.