{"id":192330,"date":"2025-07-31T03:00:00","date_gmt":"2025-07-31T10:00:00","guid":{"rendered":"https:\/\/www.sunset.com\/?p=192330"},"modified":"2025-07-30T16:02:27","modified_gmt":"2025-07-30T23:02:27","slug":"africali-cookbook-recipes","status":"publish","type":"post","link":"https:\/\/www.sunset.com\/food-wine\/kitchen-assistant\/africali-cookbook-recipes","title":{"rendered":"These African-Californian Recipes Are Simple, Healthy, and Everyday Staples"},"content":{"rendered":"\n

Kiano Moju writes the kind of recipes we love to cook<\/a>: The ingredient list reads like a shopping list, the instructions are short and unfussy, there\u2019s typically a spice blend<\/a> or punchy flavor enhancer that triggers your yum response, and when you read the recipes, you can almost taste the dish. Born in Oakland to a Kenyan mother and Nigerian father, Moju has always blended flavors and techniques in new and exciting ways. <\/p>\n\n\n

<\/a> <\/span>\"Kiano<\/div>
Kiano Moju in the kitchen.<\/figcaption>

Photo by Koury Angelo.<\/p><\/figure>\n\n\n

While in graduate school in London, she ran a pop-up taco restaurant that brought the flavors of the Bay Area across the pond. Moju is a culinary producer and writer, and she now runs L.A. school and culinary facility Jikoni Studios<\/a>. In her excellent new book AfriCali: Recipes from My Jikoni<\/a><\/em>, she ties together a life of melding disparate influences in delicious ways that channel the diverse traditions of the African continent in a way that\u2019s easy, fresh, and unmistakably Californian in its easy creativity.<\/p>\n\n\n\n

Get the Book<\/h2>\n\n\n
<\/a> <\/span>\"Africali<\/div>

Simon Element, an imprint of Simon & Schuster<\/p><\/figure>\n\n\n

For more delicious recipes bridging Californian and African foodways, pick up a copy of AfriCali: Recipes from My Jikoni<\/a><\/em>.<\/p>\n\n\n\n