Turn readily available ingredients and pantry staples into easy yet flavorful weeknight meals and dinner party dishes that celebrate a unique fusion of Nigerian, Kenyan, and Californian cuisines. From jollof rice and Swahili chicken biriyani to spice blends and peri-peri recipes, discover the best of African flavors and Cali flair—without ever leaving your kitchen. 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. AfriCali is 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: Peri Peri Butter Herby Harissa Lentil Nuggets Cherry Tomato Kachumbari Kijani Seafood Pilau Chicken and Okra Wet Fry Berbere Braised Short Ribs Coconut and Cardamom Mandazi Garlic Butter Chapos Pili Pili Pineapple Margarita The gorgeous food photography as well as photos from the author’s travels in Africa make this a cookbook like no other. Dive in and enjoy the delicious, unique meals that the whole family will love.
Open your kitchen and open your heart—the Try Guys' Ned & Ariel Fulmer share the recipes they love to cook together For Ned & Ariel Fulmer, cooking together has always been a love language, and now—with gorgeous photos and 10 years of never-before-heard dating stories and relationship tips—they’re putting it all on the table. With recipes for simple night-in staples like Third Date Pizza or Netflix and Chili, as well as luscious specialties like Ariel’s Favorite Lemon Salmon Piccata or Ned’s Chocolate Soufflé, Ned and Ariel know better than anyone that delicious food is the cornerstone of any good relationship. Organized by relationship stage—from single and dating to meeting the parents to long-term commitment—The Date Night Cookbook will quickly become a favorite resource for every couple.
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
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