Minjiba must create a menu for a designer lunch party, a menu without carbs, wheat, or sugar.
Minjiba must create a farm to plate menu for a bunch of African foodies at a lovely farmhouse in Nairobi. She designs a menu to delight guests including harissa kebabs, a North African grilled salad, and fresh tree tomato and berry crushes for dessert.
Minjiba travels to the Kitengela Hot Glass factory near Nairobi National Park where Anselm Croze creates collector ornaments and cutlery in a bohemian setting. Minjiba prepares an African fowl menu reflecting Anselm's artistic nature for his friends.
It's all about family when Minjiba meets a single father on a quest to expand the culinary experience for his twin boys. Minjiba is up for the task with an imaginative kid friendly hamburger feast with a surprise dessert at the deluxe family haven.
Minjiba is on a secret mission in the eclectic styled home of a client in Lavington, Nairobi who wants to surprise her husband with a romantic meal fusing their Portuguese and Angolan roots. But the surprise is when the husband arrives unexpectedly!
At Lake Naivasha, in Kenya's Rift Valley Minjiba sets a date with nature at Chui Lodge and rose farm to create a themed meal that includes roses from the farm and fresh caught crayfish served against the backdrop of the wild African savannah.
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