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Book

AfriCali : recipes from my Jikoni

Call Number

  • 641.596 M715 (CEN, OSH)

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Edition

First Simon Element hardcover edition.

Publication Information

New York, NY : Simon Element, an impirnt of Simon & Schuster, LLC., 2024.

Physical Description

257 pages : illustrations (chiefly color) ; 27 cm

Summary

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.

Notes

Includes index.

Contents

  • Introduction
  • Veggies
  • Flatbreads, rice & friends
  • Eggs. chicken & seafood
  • Beef, lamb & pork
  • Sweets & drinks
  • My jikoni.

Subjects

Added Authors

Kristin Teig