Description

Book Synopsis
NAMED A BEST COOKBOOK OF SUMMER 2024 by FORBES and FOOD & WINE

African cuisine is infused with Californian culture to create delicious, unique meals in this beautiful fusion cookbook.

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 co

AfriCali

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    A Hardback by Kiano Moju

    £18.75

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    RRP £25.00 – you save £6.25 (25%)

    Order before 4pm today for delivery by Thu 17 Sep 2026.

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      Book details

      Publisher Simon & Schuster
      Published 8/15/2024
      ISBN-13 9781668002131
      978-1668002131
      ISBN-10 1668002132
      Also in:
      Food & Drink TV / Celebrity chef / eateries cookbooks

      Description

      Book Synopsis
      NAMED A BEST COOKBOOK OF SUMMER 2024 by FORBES and FOOD & WINE

      African cuisine is infused with Californian culture to create delicious, unique meals in this beautiful fusion cookbook.

      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 co

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