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