From Kitchen to Page: The Story Behind the Recipes With Kiano Moju

Kiano was born in Oakland, California, to a Maasai-Kenyan mother and Nigerian father, who both moved to the U.S. in their early adulthood. Inspired by a love for chemistry inherited from her father, a biochemist, Kiano found herself drawn to her mother’s side in the kitchen, intrigued by the science of cooking and the culture that surrounds it. Kiano has founded the non-profit organization Jikoni Recipe Archive, which documents the legacy of African and Black cooks, both old-school and new-school, while amplifying and celebrating their vibrant food cultures. It is a culinary beacon for African and Black cuisine that curates the resources to amplify these food identities while preserving them for generations to come.