š Jambo, friends!
We are Jikoni Recipe Archive, a non-profit with a mission to celebrate the rich cuisine of Africa and its diaspora by documenting the legacy of traditional home cooking, while amplifying the evolution of its vibrant food culture.
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In this month's issue, you'll find bitesize content about:
š³ Our event series: Flavors Unveiled: African & Diaspora Culinary Experiences
š New West African cookbooks every home cook needs
š Recent food news from Africa + its diaspora
ā Volunteer highlight
Flavors Unveiled: African & Diaspora Culinary Experiences
Increasing the visibility of African and diaspora cuisine in the mainstream through interactive cooking classes and multi-course dining experiences
Chai Time with Kiano Moju
Cooking workshop and dining experience
Guests had smiles all afternoon long as they enjoyed a 3-course Kenyan afternoon tea party, complete with a samosa folding workshop and Kiano's signature Coastal Mimosas.
Naija Italia with Temitayo Ola
Cooking class
Sold out so fast, we had to add extra tickets! As the sun set, the immaculate vibes continued as our cooking class students jammed to Afrobeats while making jollof risotto and suya shrimp scampi.
Jollof & Friends with Gloria Allorbi
Cooking class
With Gloria's Shito on hand, Gloira took her cooking class students through a flavor explosion with her traditional Ghanaian recipes for jollof rice and kelewele. Don't get us started on the peanut brittle!
New West African Cookbooks
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Sweet Salone by Maria BradfordExperience the unique and diverse traditional recipes and delightful Afro-fusion flavors by Sierra Leone-born and London-based caterer Maria Bradford. | Simply West African by Pierre ThiamDelve into the vibrant flavors of West Africa with 80 easy, accessible, and irresistible recipes - a warming culinary journey by the acclaimed Senegalese-born New York chef, author, and restaurateur Pierre Thiam. | My Everyday Lagos by Yewande KomolafeEmbark on a flavorful journey through Lagos with 75 recipes that celebrate Nigerian cuisine and culture, by Lagos-born chef, food writer, and New York Times Cooking editor Yewande Komolafe. |
Recent Africa + Diaspora News
š This chef visited 48 African countries to create a new āAfro-fusionā cuisine
Chef Dieuveil Malonga's Rwandan restaurant, Meza Malonga, fosters the next generation of culinary pioneers and spotlights the flavors of the continent. The restaurant's success is a testament to the growing global interest in African cuisine.
š² Africa's forgotten foods
In the rapidly urbanizing African continent, traditional dishes and indigenous ingredients risk being forgotten. Michael Kaloki highlights the importance of preserving African culinary heritage and why urban diets pose a wider health issue.
āØļø How Can We Save the Cookout?
Daric Cottingham reflects on communal traditions like cookouts, and how such gatherings have become less frequent, leading to loneliness and isolation. Cottingham explores the role of Gen-Z in working to keep this vital tradition of community alive.
Volunteer Highlight
Joshua Francis, event photographer
Josh is an experienced digital designer and photographer. We were thrilled to have him photograph our Chai Time influencer preview, catching all the smiles and fun as our students enjoyed a 3-course Kenyan-style afternoon tea party!
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