5 Things We Learned From Kiano Moju's "AfriCali"

Welcome to the first installment of Cookbook Club! Every month or thereabouts we go on about a new-to-us cookbook we love. (Are you following our HexClad recipes Insta, Chef? You'll find links to new book picks there.)

The hardest part about cooking from AfriCali: Recipes From My Jikoni by Kiano Moju? Choosing where to start. The book is packed with mouthwatering recipes that blend the bold, comforting flavors of Kiano's Kenyan and Nigerian heritage with the fresh, sun-soaked influence of her California upbringing.

Kiano notes that narrowing down the selection was the toughest part of creating the book, and it’s easy to see why: Dishes like feta-herb samosas and Peri-Peri Fried Mushrooms practically leap off the page, begging to be cooked.

Here are five things we especially loved learning from this vibrant, beautifully curated collection.

1. Stock Your Jikoni With “Little Cheats” for Easy, Flavorful Meals

Jikoni means "kitchen" in Swahili, and tucked in the back of AfriCali, you’ll find a section dedicated to the ingredients Kiano relies on to build bold flavors fast. Even if Kenyan and Nigerian cuisine is new to you, Kiano notes that many so-called "international" ingredients are already everyday staples in kitchens around the world. Her approach? Stock your kitchen with what she calls “little cheats,” such as homemade spice blends and condiments, to make simple dishes shine. Herby Harissa brings a punch to everything from omelets to seared steak, while Baker’s Masala is a warming spice blend perfect for stirring into pancake batter, pie filling or scones.

2. Match Your Curry Powder to Your Cuisine

Kiano’s take on curry powder is influenced by both East and West African traditions, blending coriander, cumin, fennel, chili flakes, bay leaf, ginger, garlic and salt. It’s the backbone of dishes like Jollof Rice, Kijani Seafood Pilau, Chicken & Okra Wet Fry and Kuku Paka Noodles. But as Kiano explains, not all curry powders are the same—and the key to success is choosing the right one for the cuisine you’re cooking. “British curry powder, Jamaican curry powder and Kenyan curry powder have their differences, so if a recipe calls for it, try to distinguish which style of cuisine you’re preparing to decide which curry powder is best.” Curry powder isn’t one-size-fits-all, and choosing the right one is key to getting the flavor right.

3. “The Best Way to Eat Cauliflower Is Fried”

It’s hard to argue with crispy, fried cauliflower. Kiano’s version takes its cues from Indian pakoras (fried vegetable fritters), coating the florets in a deeply spiced chickpea flour and cornstarch batter. The result is a revelation: a shatteringly crisp crust that clings to every nook and cranny (read: more crunchy, golden bits to enjoy) with tender, spiced cauliflower inside.

4. Chiles Belong In More Dishes Than You Think

Heat is a defining element of many East and West African dishes, and AfriCali makes it clear just how essential chiles are across different recipes. Kiano uses them to build layers of spice, from finely sliced serranos in the dressing for her Grilled Corn Salad and Kachumbari, to habaneros blended into her Nigerian akara-inspired lentil nuggets. She adds a kick to Chili Cheese Pommes Anna with chopped chiles and turns up the heat in Jollof Rice with fiery peppers (because what’s jollof without some heat?). The list goes on. If you love chiles, this book will have you reaching for them even more often.

5. Nigerian Fried Rice Deserves a Spot in Your Rotation

While you may be familiar with Asian fried rice recipes like Hibachi-Style Shrimp Fried Rice and Korean Kimchi Fried Rice, West African versions deliver a whole new depth of flavor. As Kiano points out, the concept is similar—cooked rice stir-fried over high heat with protein and vegetables—but Nigerian fried rice stands out for its bold seasoning. The rice is cooked in stock instead of water, shrimp is coated in curry powder before pan-frying and her Garlic Ginger Paste infuses every grain with rich, aromatic spice. A final drizzle of Shito chili oil, a fiery Ghanaian condiment, brings the heat. If you’re looking to expand your fried rice repertoire, this is the one to try next.