AfriCali

Recipes from My Jikoni (A Cookbook)

By: Kiano Moju

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Hardcover | 18 September 2024

At a Glance

Hardcover
272 Pages

Dimensions(cm)
25.4 x 20.32 x 2.29

Hardcover

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NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Bon Appetit, Saveur, Food & Wine, Los Angeles Times, and Food Network

Turn readily available ingredients and pantry staples into easy yet flavorful weeknight meals and dinner party dishes that celebrate a unique fusion of Nigerian, Kenyan, and Californian cuisines. From jollof rice and Swahili chicken biriyani to spice blends and peri-peri recipes, discover the best of African flavors and Cali flair—without ever leaving your kitchen.

Kiano Moju was born to a Kenyan mother and a Nigerian father and raised in California. While she spent her summer breaks in Kenya, her home in the states during the school year held African house parties where Nigerian jollof rice, moin moin (steamed bean cakes), roasted chicken legs, and plantains were a common part of life. On weekends and special occasions, they would make Kenyan dishes like samosas, sauteed collard greens, barbecued meat, and other favorites from her childhood including Ethiopian and Eritrean recipes. As Kiano says, “Californian cuisine embraces the flavors of its immigrant communities while celebrating the state’s agriculture and the flavors of fresh produce,” and that’s the concept behind her cooking.

AfriCali is not a traditional cookbook, but rather one inspired by the delicious meals Kiano has experienced in life. The recipes are unfussy but dedicated to flavor including:

Peri Peri Butter
Herby Harissa
Lentil Nuggets
Cherry Tomato Kachumbari
Kijani Seafood Pilau
Chicken and Okra Wet Fry
Berbere Braised Short Ribs
Coconut and Cardamom Mandazi
Garlic Butter Chapos
Pili Pili Pineapple Margarita

The gorgeous food photography as well as photos from the author’s travels in Africa make this a cookbook like no other. Dive in and enjoy the delicious, unique meals that the whole family will love.

Industry Reviews

“Moju’s chic yet approachable dishes reframe the many influences behind West and East African cooking, with zesty herbs, piquant chiles, and aromatic spices brightening up every dish.”—Saveur

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