AfriCali - Recipes from My Jikoni by Kiano Moju

  • Cauliflower bhajias (page 14)

    from AfriCali - Recipes from My Jikoni AfriCali - Recipes from My Jikoni by Kiano Moju

    • Categories: Side dish; Snacks; East African; Vegan; Vegetarian
    • Ingredients: cauliflower; coriander seeds; serrano chiles; cilantro; neutral oil of your choice; chickpea flour; ginger garlic paste
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Notes about Recipes in this book

  • Chickpeas in coconut sauce

    • Stephenn31 on December 28, 2024

      Good basic curry. Do add all the spices as they mute a bit with the cooking. Mine was saucier than the photo - but not watery. Add lots of cilantro

  • Kachumbari salad

    • Stephenn31 on December 28, 2024

      Very good. The grocery store didn’t have fresh red chili so I added a bit of sambal olek which worked well. Will make again when tomatoes are in season

  • Cherry tomato kachumbari

    • Stephenn31 on April 05, 2025

      Nice flavours. The pepper wasn't too hot. I added just a little olive oil.

  • Koko's cabbage

    • Stephenn31 on April 05, 2025

      Really easy, but a lot of flavour. It's just stewing the veggies down. Check salt at the end. I added a little bit of pepper too.

  • Garlic butter chapati

    • Stephenn31 on December 28, 2024

      I’ve always been reticent to try making chapati but these turned out well and similar to what I’ve seen or had at restaurants. Flaky and nicely layered. I did let it rest an extra hour on the first knead. I’d add more garlic next time because I like a lot of garlic. I’d roll thinner too before cooking.

  • Couscous

    • Stephenn31 on April 09, 2025

      Rather plain. I added some butter at the end. Served with yassa poulet, so the couscous ended up just holding the flavour of the sauce.

  • Jeera & garlic rice

    • Stephenn31 on January 07, 2025

      Nice aroma of garlic in the final rice. A great way to add additional veg to a meal with the peas.

  • Shrimp fried rice

    • Stephenn31 on January 23, 2025

      Pretty good. The head note states that in Nigeria the rice would be cooked in stock, which might give more flavour than the plain white rice I had on hand (left over from a Chinese meal). Still, a good way to use up some veggies. I added more curry powder than called for which worked well.

  • Swahili chicken biriyani

    • Stephenn31 on December 30, 2024

      Lots of flavour. This was easy and I’ll definitely make again. I cut the recipe down but doubled the spice which was a good idea and made it very flavourful. The recipe doesn’t say when to add the cilantro, so next time I’d add it at the same time as the tomatoes (reserving a bit for garnish). And I put in the yogurt marinade as well when the recipe said to add the chicken which gave a nice creamy sauce that looks like the photo

  • Coriander katsu chicken

    • Stephenn31 on April 05, 2025

      Really good flavours. I used ground coriander and cumin for efficiency, and added a bit of powdered garlic (I love garlic!). I like that the chicken rested with the coating before frying. More coating did seem to stick. Will definitely make again. Goes well with the kachumbari to cut the richness of the pan fry.

  • Yassa poisson

    • Stephenn31 on April 09, 2025

      All the flavour is in the onion topping. I cooked the onions down further than the time in the recipe, and should have cooked them down further. Served with couscous and salad.

  • Berbere braised short ribs

    • alycia_1mqv71 on November 21, 2025

      My son said this one one of the best dishes I have ever made! I served it with brown butter mashed potatoes.

  • Berbere brown sugar bacon

    • alycia_1mqv71 on December 20, 2025

      I used this recipe for a new take BLTs.

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  • ISBN 10 1668002132
  • ISBN 13 9781668002131
  • Published Aug 13 2024
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher S&S/Simon Element

Publishers Text

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.