This news has been received from: motherjones.com

All trademarks, copyrights, videos, photos and logos are owned by respective news sources. News stories, videos and live streams are from trusted sources.

Kiano Moju / Jikoni

For indispensable reporting on the coronavirus crisis and more, subscribe to Mother Jones' newsletters.

Ever since she was a young girl feeding her mother her Easy-Bake Oven creations, Kiano Moju has loved to experiment with food and create her own recipes. She’s since acquired a much bigger platform for her work, first as a producer for BuzzFeed’s viral cooking vertical Tasty, and now with her own venture, Jikoni.

The brand, which means “kitchen” in Swahili, is a manifestation of all of Moju’s passions: It’s a physical studio decked out to produce professional food videos, a website where users can submit their own recipes, and above all a gathering space to share and celebrate the food of the African diaspora. 

Listen to the latest episode of Bite: Subscribe using Apple Podcasts, Spotify, Stitcher, or your favorite podcast app.

When she first started producing recipe videos, Moju was dismayed to learn that the same pernicious forces of racism and white supremacy that exist elsewhere in food media were just as strong in the arena of viral videos. “It happened the day my first video was published,” Moju told me. “I’m looking through the comments for feedback, and I was absolutely gutted at the stuff I was reading. People were pissed off, angry, not wanting to see brown hands, Black hands, in a video.”

With the founding of her own production studio, Moju is no longer asking for a seat at the table, but instead building her own—and filling it with delicious recipes like the one below. Moju’s cooking is informed by her “Afri-Cali” upbringing. She’s the American child of immigrants from Kenya and Nigeria, and spent summers learning from her grandparents on their traditional Maasai ranch in Sultan Hamud, Kenya. With Jikoni, she wanted to create space to document and share recipes that reflect the diversity of food from the African continent—a sorely missing perspective from the overwhelmingly white food media industry.

Check out Moju’s recipe for Berbere Short Ribs below. A standout meat dish, she says, is the centerpiece of any family meal in a Maasai household. She loves to prepare beef using berbere, a spice blend from Kenya’s neighbor country, Ethiopia. Berbere appears in many of Ethiopia’s dishes, including Doro Wot, the country’s national dish. Beef short ribs are braised in a berbere spice-laced sauce, cooked until tender, but still hold some structure (“mush-meat,” Moju says, is a big no-no in her family). 

While you’re cooking, listen to the latest episode of Bite, where I talk to Kiano about her experience as a pioneering Black woman in new food media, and get her take on the viral cake meme.

Berbere Braised Short Ribs

Prep Time: 30 min
Cook Time: 2hr 30 min
Total Time: 3hrs
Serves 4–6 

Ingredients

2-3 tablespoons vegetable oil
2 pounds boneless short rib or chuck, cut into 2″ chunks
2 medium red onions, small dice
3 tablespoons ghee or butter
4 garlic cloves, sliced
1″ piece ginger, minced
1 1/2 tablespoon berbere spice (available at most grocery and specialty spice shops)
2 tablespoons tomato paste
2 cups beef stock
Kosher salt, to taste
Black pepper, to taste

Garnish
1/4 cup pomegranate seeds
a handful of cilantro leaves
1/4 of a red onion, sliced

Instructions

1. Season beef generously with salt and pepper on all sides.

2. Heat the oil in a large pan over medium-high heat. Working in batches, sear the beef on all sides. Set browned beef on a plate to rest.

3. Lower the heat to medium. To the same pan add the red onions, cooking until soft and a dark brown. This will take 15-20 minutes, be sure to stir occasionally to prevent onions from burning.

4. Add in the ghee, garlic, ginger, tomato paste, and berbere spice. Cook for 2 minutes until garlic is fragrant

5. Stir in the beef stock. Bring the sauce to a simmer and return the beef to the pan. Reduce the heat to a medium-low and partially cover with a lid. Cook for 2-3 hours stirring occasionally to keep sauce from burning and beef easily breaks apart with two forks. Serve with the pomegranate seeds, cilantro leaves and red onion slices to garnish.

News Source: motherjones.com

Tags: donate donate subscribe investigations photos donate investigations photos donate donate bite race and ethnicity subscribe donate subscribe subscribe donate

New Study Finds Reporters In DC Might Be More Insular Than Previously Thought

Next News:

Food Network competitor Brenda Villacorta opens new high-end bakery in Tampa

sucretable/Facebook

Chef Brenda Villacorta is a professionally-trained chef, and regular competitor on Food Network shows like the "Halloween Baking Championship" and "Cake Wars Christmas.” She’s also worked under Michelin-starred chefs, but Villacorta’s now making her mark on Tampa Bay's food scene.

Initially slated for a spring opening, Sucré Table is now up and running within the former Take Three Cafe (FKA Little Donut House) space at 4048 W. Kennedy Blvd. near Metro Diner and La Segunda Bakery & Cafe.

Sucré Table is a niche dessert shop offering high-end pastries like the strawberry Japanese cheesecake and a boozy orange chocolate one made up of white chocolate liqueur mousse, dark chocolate custard, orange whiskey jam, praline crunchy base and flourless chocolate cake. The concept offers up sweet and savory options from pecan sticky buns to spinach gruyere quiche. 

Customers can also get in on cakes like chocolate salted caramel or goat cheese carrot cake. Villacorta also offers made-to-order cakes for special events like weddings and birthdays through the shop’s website.

For those looking for a jolt, espresso drinks like the signature mocha orange iced latte are available.

If you’re still wanting to enjoy local eats from your couch, Sucré Table can be found on Postmates, and customers can snag orders through curbside pickup. 

Hours for the dessert shop are 9 a.m.-5 p.m. Tues.-Fri. and 10 a.m.-6 p.m. Sat. The shop is closed on Sunday and Monday.

Support local journalism in these crazy days. Our small but mighty team is working tirelessly to bring you up to the minute news on how Coronavirus is affecting Tampa and surrounding areas. Please consider making a one time or monthly donation to help support our staff. Every little bit helps.

Want to know everything going on with Tampa Bay's food and drink scene? Sign up for our Bites newsletter.

Other News

  • Laid-off workers endure loss of $600 unemployment benefit
  • How to get the King Tut Mask DIY recipe in Animal Crossing: New Horizons
  • USDA Warns Against Eating Pre-Packaged Food With Recalled Onions
  • COVID-19 Pandemic In MN: Gov. Walz, Lt. Gov. Flanagan Highlight ‘Range Of Emergency Assistance’ Available To Struggling Minnesotans
  • Bronx food activist Henry Obispo fights for equal access to nutrition for his community
  • Certain nasal sprays recalled due to risks including seizure and death
  • New FDA Limits On Arsenic Levels In Infant Rice Cereals Dont Adequately Protect Children, Critics Say
  • ‘I can’t believe this is America.’ Confronted with unprecedented need, New York food pantries try to fill in the gaps
  • Auburn Gresham Project Wins $10 Million Prize From Charitable Foundation
  • The 5 Most Popular Fast-Food Chains Right Now
  • Toxic Chemicals May Be In Fast Food Wrappers And Take-Out Containers, Report Says
  • Food Truck Fans Rejoice! Civic Center Eats Set To Return To Denvers Civic Center Park
  • Whataburger food truck serves free breakfast to teachers
  • Salvation Army holds food distribution event
  • Indoor farm in Maryland thriving amid pandemic catches eye of Agriculture Secretary Sonny Perdue
  • Howard County Launches Interactive Map For Residents Needing Food Assistance
  • Grocery prices keep rising during coronavirus pandemic
  • New Mexico Beef Packing Plant Reports 21 Coronavirus Cases
  • Woman makes Guy Fieri signature dishes for a week, declares one recipe the winner: ‘Heaven’