AfriCali

NAMED ONE OF THE BEST COOKBOOKS OF 2024: The New York Times, Bon Appétit, Saveur, Food & Wine, Los Angeles Times, and Food Network

Turn readily available ingredients and pantry staples into easy yet flavourful 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 flavours 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, sautéed collard greens, barbecued meat, and other favourites from her childhood, including Ethiopian and Eritrean recipes. As Kiano says, “Californian cuisine embraces the flavours of its immigrant communities while celebrating the state’s agriculture and the flavours 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 flavour, 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.