In a new cookbook, food writer Kiano Moju fuses both Kenyan and Nigerian culinary traditions with Californian culture to create delicious, unique meals. She has recipes for Peri Peri Butter, Kijani Seafood Pilau, Berbere Braised Short Ribs and a Pili Pili Pineapple Margarita. Moju joins us to discuss her upbringing, love of cooking, and some of the dishes featured in her book, AfriCali: Recipes from My Jikoni.
