Tea from Kenya's vast plantations is center stage at a celebratory meal for a client with minimalist tastes. Fusing tea into a Zen-inspired "black chai chicken," Minjiba titillates the guests with a menu befitting the elegant modern Nairobi apartment.
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.
Minjiba prepares an African fowl menu reflecting Anselm Croze's artistic nature for his friends; and she visits a factory near Nairobi National Park, where Anselm creates collector ornaments and cutlery in a bohemian setting.
Minjiba creates a farm to plate menu for African connoisseurs at an organic farmhouse, in Nairobi. Her menu includes harissa kebabs, a North African grilled salad, and farm fresh tree tomato and berry crushes for dessert.
Minjiba caters high-powered guests of a Kenyan businesswoman who hopes to inspire them to help with her charity. At the French country style home, Minjiba wows with a fusion of cassava crusted salmon, moin moin caviar and African fish & chips.
Minjiba visits a custom home owned by an award-winning filmmaker in Nairobi. Her challenge to create a Swahili-inspired menu for the Lamu Island film results in Swahili spiced hummus, quail curry, and a Lamu date-studded loaf for dessert.
Minjiba cooks for a rowdy group of men at a tented bush camp inside the Nairobi National Park in Kenya. Her mission is to bring gourmet elegance to the cave man ritual of roasting and camping. Her fusion menu features a Kilifi potato salad and meats marinated in whiskey and stout.
A Nigerian food blogger hosts this cooking and lifestyle series. In the premiere, Minjiba prepares an intimate meal for a newlywed couple. Recipes include a plantain and prawn starter; triple coconut baked tilapia; and a cheesecake flavored with ginger, lime and mango.