FOOD POP-UP #3 – “AFRICALI” WITH KIANO MOJU
The Terrou-Bi Food Pop-Up marked its third edition, continuing its exploration of world cuisines through an ephemeral, creative, and sensory experience.
After a journey shaped by terroirs and emotions, this edition highlighted a boldly cross-cultural cuisine led by chef Kiano Moju and her AfriCali universe — a vibrant fusion of African heritage and Californian influence.
STOP IN DAKAR: KIANO MOJU, A CHEF BETWEEN TWO CONTINENTS
A chef, author, and culinary producer of Kenyan and Nigerian heritage based in Los Angeles, Kiano Moju embodies a new generation of talents redefining African gastronomy with a modern, open-minded perspective.
A committed ambassador of African and diasporic cuisines, she is also the founder of Jikoni, initially conceived as a pop-up before becoming a permanent space, bringing to life her book AfriCali: Recipes From My Jikoni (Simon & Schuster, 2024).
Recognized among the best cookbooks of the year by The New York Times, Food & Wine, and Bon Appétit, AfriCali celebrates a plural identity through bold recipes that bridge African memory and Californian freedom.
During this edition, Kiano Moju collaborated with Anthony Jehanno, Executive Chef of Terrou-Bi Dakar, to design exclusive menus and original creations.
Their culinary dialogue — blending French technique, locally sourced Senegalese ingredients, and AfriCali inspiration — gave rise to a vibrant and daring proposition, connecting African terroirs with Californian horizons.
A GOURMET ITINERARY IN MOTION
Over four days, the Terrou-Bi came alive through this creative encounter:
At Diamono Hi-Fi Bar, two tasting evenings immersed guests in the chef’s culinary world, featuring signature bites in a refined, musical atmosphere.
An exclusive masterclass offered an intimate look into her culinary philosophy and creative techniques.
At La Terrasse, two exceptional dinners brought the edition to a close with a menu inspired by AfriCali, co-created with Anthony Jehanno — dishes conceived as stories to be savored.
CREATIVITY IN THE SPIRIT OF TERANGA
With this third edition, Terrou-Bi Dakar reaffirmed its ambition to showcase contemporary African gastronomy through its Food Pop-Up concept.
This collaboration with Kiano Moju celebrated a cuisine without borders, driven by creativity, the generosity of Dakar, and the spirit of Teranga hospitality, with the support of our partner Hémisphère Voyages.
An edition defined by sharing, boldness, and emotion — leaving a lasting imprint on the culinary story of Terrou-Bi.
