Recipes By Kiano Moju
9 recipes found
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Forget Caprese—This 5-Ingredient Tomato Salad Deserves the Spotlight
This 5-ingredient East African tomato salad bursts with fresh flavor. Our science-backed tips make it even better—perfect with grilled meats, rice, or crusty bread.
Coconut-Cilantro Chicken and Rice
The hero of chicken and rice is usually chicken — but in this recipe, it’s the rice. This creamy, almost risotto-like rice cooks in a bright, herby spinach and coconut broth, forming a vibrant bed for the warmly spiced chicken. As the chicken roasts, the rendered fat releases into the rice, adding rich flavor. The frozen peas are added at the very end to preserve their color and add a bit of freshness to balance the flavors. Feel free to adjust the amount of lime juice you stir in at the end, and garnish with as much sliced chile and torn cilantro as you like.
Berbere Brown Sugar Chicken
These smoky, slightly sweet chicken thighs are braised with orange juice, a touch of brown sugar and berbere spice, that warm, smoky and spicy blend that’s essential to Ethiopian and Eritrean cuisines. Roasted with savory onions and garlic, the chicken develops a rich, saucy base that’s packed with big flavor. The brown sugar mellows the heat of the berbere, creating a deliciously bold, barbecue-like sauce. To save some time in the kitchen, feel free to chop your onions and garlic while the chicken is searing. Enjoy this chicken recipe with roasted carrots and rice, polenta or grits, or shred and use as a filling for tacos.
Crispy Suya-Spiced Salmon
Traditionally used to season grilled meat skewers in Nigeria, suya spice (also called yaji) is a spicy peanut-based blend that brings a bold, layered flavor to anything you are throwing on the grill — and it has plenty of other uses, too. Here, the coarsely ground peanuts in the suya meld with panko to give the crunchiest crust to roasted salmon while adding a Nigerian spin. Using a bit of oil helps the panko mixture cling to the fillets, creating a crispy, flavorful dish that pairs perfectly with rice and a fresh cucumber and tomato salad.
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Kenyan Beef Wet Fry
Beef wet fry—tender bite-size beef chunks coated in a thick tomato-based sauce—is a popular home-cooked dish throughout Kenya and this version comes together from start to finish in under 30 minutes. Serve it alongside rice or ugali (cooked cornmeal) for an easy weeknight dinner.
Kachumbari (East African Tomato Salad)
The vibrant mixture of fresh tomatoes tossed with raw onion, chile pepper, cilantro, and lime or lemon juice is a staple summer salad in East African countries. The five-ingredient tomato salad is easy to make, but for the most flavorful version, we use a couple science-backed tricks when preparing. Pair it with grilled meats, serve it alongside rice, or spoon it over crusty bread.
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Ugali (Savory Kenyan Cornmeal Porridge)
This thick and hearty Kenyan cornmeal porridge is the perfect meal accompaniment: Ugali’s simple flavor profile means it pairs well with almost any meal, plus it comes together in only 15 minutes, and requires just four ingredients to make. Top it with your favorite stew or sautéed greens for a complete dinner.
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Sukuma Wiki (Kenyan Sautéed Collard Greens With Tomatoes and Ginger)
Earthy, and deeply satisfying, these lightly sautéed Kenyan collard greens cook in under 30 minutes and pair perfectly with almost any meat, grain, or bread, to round out a full meal.
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Kenyan Chapati (Kenyan Flatbread)
With just a few pantry ingredients and the right technique, these soft and savory Kenyan flatbreads can be mixed, laminated, griddled, and ready for dinner in under an hour.