For LAPL’s June Jubilee “Juneteenth” (annual commemoration of freeing the last enslaved Africans in Galveston, Texas, 2½ years after signing the Emancipation Proclamation) celebration, cookbook author Kiano Moju lends insight into the culinary history of Kenya, including the influence of Arab traders who settled along the Swahili Coast. She showcases common East African ingredients shared worldwide, and reveals how accessible the international cuisine is for all today. Kiano invites you to bring the vibrant tastes of Kenya into your kitchen.

Kiano Moju was born in Oakland, California to a Maasai-Kenyan mother and Nigerian father who both moved to the U.S. in their early adulthood. Kiano's love for traditional foods of Africa stemmed from summers spent at a young age on her grandparents’ ranch in Kenya. After graduating with a Masters of Publishing from the University of The Arts in London, Kiano began her career in food media and launched her production company, Jikoni Studios, which has produced cooking videos & commercials for industry giants such as Food Network, Fox Studios, Tastemade, and the USDA. Kiano also founded the non-profit organization Jikoni Recipe Archive which documents the legacy of African and Black cooks while celebrating their vibrant food cultures.