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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 states agriculture and the flavors of fresh produce, and thats the concept behind her cooking.
AfriCaliis 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:
The gorgeous food photography as well as photos from the authors travels in Africa make this a cookbook like no other. Dive in and enjoy the delicious, unique meals that the whole family will love.
