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AfriCali: Recipes from My Jikoni (A Cookbook)

Description:

NAMED ONE OF THE BEST COOKBOOKS OF 2024: 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.
Read more

Editorial Reviews

Review

“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

“Kiano Moju’s AfriCali cookbook shares her perspective as someone who was born to a Kenyan mother and a Nigerian father, grew up in the Bay Area (with summers often spent visiting her Maasai family in Kenya) and has since traveled all over the world… Moju demonstrates the universality of the cuisines that shaped her with dishes that merge influences.”—Named a Los Angeles Times Best Cookbook of 2024

“Recipes are fusion at its best… Moju flexes her recipe-creation talents and shares her love of cooking in this collection that highlights her roots with great taste… Moju delivers a culinary journey that is infused with personality and flavor, designed for modern home chefs looking for kitchen inspiration.”—Library Journal

“Explore the world of AfriCali, Kiano’s debut book that weaves together the flavors of her California upbringing with the richness of her Kenyan and Nigerian roots. Through enticing recipes, she invites you on a culinary journey that not only fills your kitchen with delicious aromas but also celebrates the joy of family and community. Join Kiano as she shares the warmth of her heritage, one recipe at a time.”—Marcus Samuelsson

“With each recipe in AfriCali, I find a connection to my roots, a taste of California living, and a celebration of rich history. AfriCali is more than a cookbook; it’s a journey of flavors that resonate with the soul.”—Amin Joseph, actor

“Kiano Moju turns up the flavor on traditional African recipes with a California-cool vibe in AfriCali. Reading through it is like having a seat at her dinner table, where every recipe is carefully crafted to keep things relatively unfussy while maintaining a dedication to flavor. AfriCali is a must-have for anyone seeking a contemporary take on time-honored dishes.”—Hawa Hassan, author of In Bibi’s Kitchen

“The best cooks can imbue their dishes with deliciousness and heart, and Kiano Moju does both in abundance in AfriCali. Each recipe and picture make me feel invited to stand with Kiano at the stove as she talks about her favorite memories growing up in California, the Kenyan and Nigerian dishes her parents made for her, and the world of flavors she found in her travels.”—Korsha Wilson, writer and host of A Hungry Society podcast

About the Author

Kiano Moju is a Kenyan/Nigerian American author, recipe developer, producer, director, and video host. Kiano’s culinary identity draws on her Kenyan and Nigerian heritage, her upbringing in the melting pot of California, and her travels abroad. Until 2019, she was a creative video producer at BuzzFeed’s food video vertical, Tasty, where she amassed over 100 million cumulative video views in recipe content. After departing from BuzzFeed, Kiano set her sights on starting her own media company, which led her to launch a nonprofit organization called The Jikoni Recipe Archive. It celebrates the rich cuisine of Africa and across its diaspora by documenting the legacy of traditional and modern cooks, while amplifying its vibrant food culture. Kiano also opened her own production company in Los Angeles called Jikoni Studios. Since opening, Kiano has produced cooking videos for the Food Network, Tastemade, and the USDA, to name a few. Kiano lives in Los Angeles, California.

Details:

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AfriCali: Recipes from My Jikoni (A Cookbook)

Product ID: U1668002132
Condition: New

BHD1372

Price includes VAT & Import Duties
Type: Hardcover
Availability: In Stock

Quantity:

|

Order today to get by 7-14 business days

Delivery fee of BHD 2. Free for orders above BHD 20.

Returns & Warranty policies

Imported From: United States

At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

Every product in the BOLO catalogue is sourced through our Verified Global Supply Network of verified sellers, authorized distributors or directly from the manufacturer.

Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.

If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.

Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.

Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

BOLO operates in accordance with the laws and regulations of Bahrain. Any items found to be restricted or prohibited for sale within the Bahrain will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in Bahrain are listed on our website.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

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Visit the S&S/Simon Element Store

AfriCali: Recipes from My Jikoni (A Cookbook)

Product ID: U1668002132
Condition: New
AfriCali: Recipes from My Jikoni (A Cookbook)-0
Type: Hardcover

BHD1372

Price includes VAT & Import Duties
Availability: In Stock

Quantity:

|

Order today to get by 7-14 business days

Delivery fee of BHD 2. Free for orders above BHD 20.

Returns & Warranty policies

Imported From: United States

At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

Every product in the BOLO catalogue is sourced through our Verified Global Supply Network of verified sellers, authorized distributors or directly from the manufacturer.

Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.

If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.

Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.

Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

BOLO operates in accordance with the laws and regulations of Bahrain. Any items found to be restricted or prohibited for sale within the Bahrain will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in Bahrain are listed on our website.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

Description:

NAMED ONE OF THE BEST COOKBOOKS OF 2024: 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.
Read more

Editorial Reviews

Review

“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

“Kiano Moju’s AfriCali cookbook shares her perspective as someone who was born to a Kenyan mother and a Nigerian father, grew up in the Bay Area (with summers often spent visiting her Maasai family in Kenya) and has since traveled all over the world… Moju demonstrates the universality of the cuisines that shaped her with dishes that merge influences.”—Named a Los Angeles Times Best Cookbook of 2024

“Recipes are fusion at its best… Moju flexes her recipe-creation talents and shares her love of cooking in this collection that highlights her roots with great taste… Moju delivers a culinary journey that is infused with personality and flavor, designed for modern home chefs looking for kitchen inspiration.”—Library Journal

“Explore the world of AfriCali, Kiano’s debut book that weaves together the flavors of her California upbringing with the richness of her Kenyan and Nigerian roots. Through enticing recipes, she invites you on a culinary journey that not only fills your kitchen with delicious aromas but also celebrates the joy of family and community. Join Kiano as she shares the warmth of her heritage, one recipe at a time.”—Marcus Samuelsson

“With each recipe in AfriCali, I find a connection to my roots, a taste of California living, and a celebration of rich history. AfriCali is more than a cookbook; it’s a journey of flavors that resonate with the soul.”—Amin Joseph, actor

“Kiano Moju turns up the flavor on traditional African recipes with a California-cool vibe in AfriCali. Reading through it is like having a seat at her dinner table, where every recipe is carefully crafted to keep things relatively unfussy while maintaining a dedication to flavor. AfriCali is a must-have for anyone seeking a contemporary take on time-honored dishes.”—Hawa Hassan, author of In Bibi’s Kitchen

“The best cooks can imbue their dishes with deliciousness and heart, and Kiano Moju does both in abundance in AfriCali. Each recipe and picture make me feel invited to stand with Kiano at the stove as she talks about her favorite memories growing up in California, the Kenyan and Nigerian dishes her parents made for her, and the world of flavors she found in her travels.”—Korsha Wilson, writer and host of A Hungry Society podcast

About the Author

Kiano Moju is a Kenyan/Nigerian American author, recipe developer, producer, director, and video host. Kiano’s culinary identity draws on her Kenyan and Nigerian heritage, her upbringing in the melting pot of California, and her travels abroad. Until 2019, she was a creative video producer at BuzzFeed’s food video vertical, Tasty, where she amassed over 100 million cumulative video views in recipe content. After departing from BuzzFeed, Kiano set her sights on starting her own media company, which led her to launch a nonprofit organization called The Jikoni Recipe Archive. It celebrates the rich cuisine of Africa and across its diaspora by documenting the legacy of traditional and modern cooks, while amplifying its vibrant food culture. Kiano also opened her own production company in Los Angeles called Jikoni Studios. Since opening, Kiano has produced cooking videos for the Food Network, Tastemade, and the USDA, to name a few. Kiano lives in Los Angeles, California.

Details:

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