Aug 01, 2020
Kiano Mojus Mouthwatering Berbere-Braised Short Rib Recipe
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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.
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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
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
1/4 cup pomegranate seeds
a handful of cilantro leaves
1/4 of a red onion, sliced
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
Food Network competitor Brenda Villacorta opens new high-end bakery in Tampa
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.
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