Kiano Moju: The Brain Behind AfriCali
Introducing Kiano Moju, a producer and chef who draws much of her culinary identity from her Kenyan and Nigerian backgrounds, with influences from her Californian roots and global travels. Kiano recently came out with her first cookbook AfriCali.
The book highlights the African-inspired and globally-influenced dishes, all of which are accented by California’s bountiful produce. Kiano’s collection of 85+ vibrant and modern recipes beautifully illustrates Kiano’s passion for her African heritage and California lifestyle. Kiano seamlessly combines these cultures with approachable techniques, flavors, and ingredients, all of which have defined her way of cooking, artfully named AfriCali.
What is your name, age, and where are you from?
My name is Kiano Moju, I'm 32 years old, and I’m from Oakland, California. I grew up in the Bay Area and spent many summers in Kenya, which deeply influences my cooking today.
What was your first restaurant job?
My first restaurant job was in the dining hall at my high school. All students were required to have an on-campus job, and working there taught me the basics of large-scale food preparation and teamwork.
What is your earliest memory of cooking?
My earliest memory of cooking was during summers on my grandparents' ranch. My grandma would give me small tasks like gathering firewood or feeding maize to the chickens, which made me feel like I was contributing to the meal preparation, even at a young age.
What is your favorite recipe in your new cookbook?
My favorite recipe in AfriCali is the CaliMess. It’s my twist on the classic British dessert Eton Mess, but with an AfriCali spin. I use passionfruit to bring a tart and tropical flavor, turning it into a sundae with ice cream and passionfruit syrup. It’s a dessert that really encapsulates the fusion of my African heritage with Californian influences.
What should everyone have in their kitchen?
Everyone should have a pestle and mortar in their kitchen. It’s an aesthetic but practical tool that I use often, whether it’s for grinding spices or making a quick marinade. Plus, it really connects you to the ingredients you’re working with.
What is the most underrated spice?
Green cardamom. It’s a spice I always have in my pantry, and I find it to be incredibly versatile. It can be used in both sweet and savory dishes, and it adds a unique, aromatic depth to anything you cook.
Who are your cooking inspirations?
I’m inspired by my grandmother Koko, who taught me the importance of understanding and respecting ingredients. I also admire chefs like Marcus Samuelsson for the way they’ve brought African flavors to a global audience. And of course, I’m inspired by the diverse food cultures of California and my African heritage.
What is something you always keep in your fridge?
I always have homemade condiments in my fridge. Whether it’s a spicy pili pili sauce or a jar of preserved lemons, these condiments are a quick way to elevate any dish.
Favorite food city?
Mexico City. The food scene there is incredibly vibrant and diverse, with a deep appreciation for traditional flavors while also embracing modern culinary techniques. I recently had a memorable lunch at Masala y Maiz, where the menu explores the intersectionality of Mexican, Kenyan, and Indian cuisine.
Savory or sweet breakfast?
Sweet. My passion for cooking started with desserts, so I love starting the day with something like a freshly baked croissant and a cuppa tea. Anytime I travel, the first thing I do is look for a bakery.
