My name is Margaret Gikori. I’m a mother of two boys and a grandmother as well. I started cooking around 1994 in Kenya where I was catering for weddings. I then came to the US in 2001 where I continued cooking for friends and family before starting to get orders from them to cook in bulk especially for the occasions that they had - birthdays, engagements, daily supplies and even for African bitings for weddings.
My boys love to eat and I love to cook so it’s a great symbiotic relationship.I want to share my love through food and continue to enjoy this passion. I hope you enjoy my food as much as I enjoy making it! Looking forward to hearing from you and to grow together.
We also do international shipping. Please contact us for current rates. For those in the DMV, you can come and pickup your order. Please don’t forget to share and like my page.
Nando’s started way back in 1987, when the first restaurant opened in Rosettenville in Johannesburg, South Africa. We’ve come a long way since then, but we’ve never forgotten our humble beginnings. We love spicing things up at Nando’s and our new look does just that. It comes all the way from Southern Africa – the place our very first restaurant opened back in ’87.
WHAT IS PERi-PERi
IT'S A PEPPER
PERi-PERi, also known as the African Bird’s Eye Chilli, is the key to our legendary, flame-grilled PERi-PERi chicken. It’s grown in the African soil, so the magic starts from the ground up. It tastes amazing, but the benefits don’t stop there:
PERi-PERi chilli seeds are rich in Vitamins A, B, and C.
They also have capsaicin, which enhances mood: your pupils dilate, your metabolic rate increases, and there’s a rush of endorphins when you consume it!
PERi-PERi is a natural preservative that prevents us from adding weird or unnatural ingredients to our sauces.
IT'S A SAUCE
We mix PERi-PERi with salt, garlic, lemon, onion, oil, and vinegar to make our signature sauce. Then we marinate our chicken in it for 24 hours and serve it at our restaurants across the globe. PERi-PERi sauce combines unmistakable flavor with a kick of heat that gently builds on the tongue and culminates in a full-body experience. It’s magic in a bottle.
IT COMES FROM MOZAMBIQUE
Nando’s originated in South Africa, but we grow our PERi-PERi throughout Southern Africa—especially in Mozambique. Responsibility is core to our business, so we choose to empower more than 1,400 farmers by growing our own PERi-PERi across nearly 500 acres in the region. PERi-PERi is an important part of Mozambique’s history, as the sauce reflects the blend of cultures present in the country for centuries. PERi-PERi chicken eventually made its way across the border to South Africa, but it all started in Mozambique.
IT'S OUR IDENTITY
PERi-PERi is essential to everything Nando’s does. It’s the main ingredient in our PERi-PERi chicken. It’s the sauce that lets you customize your experience at our restaurants. And because PERi-PERi is a pepper, a sauce, and a nod to our homeland, it’s who we are. You can’t have Nando’s without PERi-PERi.
Nando’s started way back in 1987, when the first restaurant opened in Rosettenville in Johannesburg, South Africa. We’ve come a long way since then, but we’ve never forgotten our humble beginnings. We love spicing things up at Nando’s and our new look does just that. It comes all the way from Southern Africa – the place our very first restaurant opened back in ’87.
WHAT IS PERi-PERi
IT'S A PEPPER
PERi-PERi, also known as the African Bird’s Eye Chilli, is the key to our legendary, flame-grilled PERi-PERi chicken. It’s grown in the African soil, so the magic starts from the ground up. It tastes amazing, but the benefits don’t stop there:
PERi-PERi chilli seeds are rich in Vitamins A, B, and C.
They also have capsaicin, which enhances mood: your pupils dilate, your metabolic rate increases, and there’s a rush of endorphins when you consume it!
PERi-PERi is a natural preservative that prevents us from adding weird or unnatural ingredients to our sauces.
IT'S A SAUCE
We mix PERi-PERi with salt, garlic, lemon, onion, oil, and vinegar to make our signature sauce. Then we marinate our chicken in it for 24 hours and serve it at our restaurants across the globe. PERi-PERi sauce combines unmistakable flavor with a kick of heat that gently builds on the tongue and culminates in a full-body experience. It’s magic in a bottle.
IT COMES FROM MOZAMBIQUE
Nando’s originated in South Africa, but we grow our PERi-PERi throughout Southern Africa—especially in Mozambique. Responsibility is core to our business, so we choose to empower more than 1,400 farmers by growing our own PERi-PERi across nearly 500 acres in the region. PERi-PERi is an important part of Mozambique’s history, as the sauce reflects the blend of cultures present in the country for centuries. PERi-PERi chicken eventually made its way across the border to South Africa, but it all started in Mozambique.
IT'S OUR IDENTITY
PERi-PERi is essential to everything Nando’s does. It’s the main ingredient in our PERi-PERi chicken. It’s the sauce that lets you customize your experience at our restaurants. And because PERi-PERi is a pepper, a sauce, and a nod to our homeland, it’s who we are. You can’t have Nando’s without PERi-PERi.
From Our Home To Yours
At Kilimanjaro, we believe good food is all about patience and doing small things right. We prepare our dishes using traditional techniques that were developed over many years. We believe that our passion and love for cooking creates the most authentic flavours. We love what we do, and we hope you’ll join us for a cultural experience that’s sure to hit the spot.
We Cater
Kilimanjaro Snack House specializes in catering weddings, office lunches, birthdays, fundraisers, corporate events and social celebrations of any kind. Our experienced catering team can creatively address your needs with choices from our regular and seasonal menus and with pricing that is appropriate for your budget.
From simple a lá carte platters and boxed lunches all the way to full service catering for weddings and social events, Kilimanjaro delivers extraordinary service and value every time. We would love the opportunity to cater your next event.
OUR STORY
ULTIMATE DINING EXPERIENCE LIKE NO OTHER
The dishes at Jambo Grill are Khoja style cooking, followers of the Ismaili branch of the Shia sect of Islam. Our forefathers in India were converted to Islam by the Dais from Iran. Thus there is a strong Persian and Gujarati influence evident in our cooking. The tandoor, a deep clay oven is of the key elements in cooking these dishes, like Chicken Tikka, Kebabs, and Naan Bread. In the 1920’s our ancestors settled in East Africa before migrating to Canada in the 1970’s.
Bringing the African style dishes such as Cassava & Tilapia Fish. Cooking on the Grill in the streets was very common in East Africa, dishes like Mishkaki and Kuku Choma are prepared in this manner. At Jambo Grill, we present you with the taste of four continents, Iran, India, Africa and Canada which we now call home. Our ingredients, taste, and style of cooking are influenced by these unique places. We hope you enjoy your visit, Asante Sana!
Catering
FOR THE OFFICE
Conference meeting or closing a big deal with a client? Let us treat your staff or help you close the deal at the next meeting. Either way our items are definitely a good conversation starter. Take it from there of bring them in and enjoy Free WiFi
FRESH BUFFETT
2 to 90 people? We can accommodate you! Let Jambo Grill be the host for your next function or family gathering. Fully equipped with Audio Video System, we will be sure to excite your senses and we will create your personalized Fresh Buffet just for you.
BOOK YOUR EVENTS
Whether its an Engagment or a Wedding Party. Jambo Grill has custom packages that will surely appeal to all foodies. Bring Jambo Grill to your event and enhance your guests experience! Book with us and get exclusive deal with our vendors call 604-433-5060 for more details.
WELCOME TO ADDIS CAFE ETHIOPIAN RESTAURANT
Located in the heart of Beautiful British Columbia, Addis Café is proud to be Vancouver’s Best Authentic Ethiopian Restaurant. Conveniently situated in Vancouver on Commercial Drive along with Italian, Japanese, Indian and Mexican ethnic restaurants, Addis Café proudly serves delicious and healthy vegetarian and meat cousins to friends and families to enjoy. For Centuries Ethiopians have enjoyed eating together using fingers from the same plate as long as there is enough room to sit around. '
You will experience tradition and practice thousands of years in the making. It is in the way the food is presented to you, in the spices and herbs that are used, and in the slow cooking that produces the unique and complex flavors. You are just about to experience this ancient tradition here at Addis Café or at your own home with our take-out menu.
THE EXPERIENCE
Traditional Ethiopian food consists of injera and wot. Injera is a thin crepe like flat bread made of teff, an iron rich grain grown only in Ethiopia, although entrepreneurs have started growing it in this country to serve the large Ethiopian community in the United States. Wot is a spicy sauce that can be made with beef, lamb, chicken, fish (pork is not eaten in Ethiopia) or any number of vegetables such as lentils and split peas.The main ingredient is Berbere, a spice that combines red jalapeno peppers, cumin, cardamom, ginger, coriander and other similar spices.
Every family prepares its own Berbere by first sun drying the peppers and then combining the other ingredients. It has a complexity of flavor that you cannot replicate from cayenne or chili powder. The Berbere we use in our restaurant is prepared by our families back in Ethiopia. Our deep yellow colored purified and spiced butter, which is brought to a simmer over low heat, give our dishes a delicious aromatic flavor.
The meal is traditionally served on a “Mesob”, a large plate on a colorful woven basket table, with a variety of Wots arranged on the Injera. Family and friends sit around the Mesob and share the communal serving by tearing off pieces of the Injera and scooping up the various Wots with it. Silverware is not used at all; instead one uses the original fork – one’s fingers. Although the food is finger-licking good, it’s considered bad manners to lick one’s fingers because diners are sharing a communal plate. It’s both customary and proper to wash one’s hands before and after eating.
Welcome to Carthage Café
Carthage Café is a small and intimate restaurant that offers a unique Tunisian and French menu. The decor is warm and intimate, an oasis of Tunisian hospitality that will make you feel comfortable and welcomed. We offer "food for the soul" that is prepared with care and is sure to excite your taste buds. Our menu is combination of classic French and inventive Tunisian cuisine that is sure to appeal to everyone. We invite you to experience Vancouver's best Tunisian food.
The service is courteous and the atmosphere welcoming. Enjoy a taste of Tunisian culture and imagine yourself in one of the most beautiful African countries on the coast of the sun-drenched Mediterranean. Brothers Zico and Mohammed Draoui wish to create a truly Tunisian cultural experience for you that will leave you satisfied and refreshed.
Welcome to GoJo Cafe
Ethiopian coffee ceremony
At GoJo Ethiopian Cafe we proudly serve authentic Ethiopian dishes – including a wide selection of vegetarian options. All of our dishes are served with Injera – Ethiopian flat-bread. This bread is traditionally used in lieu of utensils, so dig in and enjoy this GoJo (hot) food! We know that this might be a new experience for you so don’t be afraid to ask and we’ll be happy to answer any questions!
Enjoy the Ethiopian “goodness”!
Harambe literally means “all pull together” in Swahili
Ethiopian food and service is as unique as is the country itself. The traditions here are authentic, and all around you are the scenery, the music, aromas, food, art, history and culture of this ancient civilization.
Traditional basket tables (Mesobs) are in the huts, to fully experience Ethiopian communal dining. Knives and forks are absent as you pick at the food with pieces of Injera the Teff-grain flat bread that will hold the various spiced meat and vegetable presentations known as Wats or Wots.
Foremost is Dorowat chicken breast in onion-sweet, spicy barbecue-like sauce which has no tomato. Instead it has a sophisticated spice combination known as Berbere – hot red peppers, ginger, rue seed, sacred basil, cloves, cinnamon, cardamom and bishop’s weed are among other spices individually prepared and grounded together in the exotic blend.
A particular favorite is Tibs, small chunks of beef, lamb, chicken or shrimp sauteed in onion, rosemary and spiced butter. Kitfo and Gored-Gored, other favorites among Ethiopians, consist of raw beef mixed with Berbere sauce. Vegetable dishes are also varied and exotically spiced, reflecting that Ethiopian Orthodox Christians are vegetarians for up to 200 fasting days per year.
Combination platters have been structured to give a broad spectrum of the variable food varieties. Desserts are limited, as sweets are not part of the culture. Hence, ice cream is known as “Missionary’s Delight.”
Tea (Shai) and coffee (Buna), however, are part of the culture. The spiced-tea water hardly needs tea leaves, and coffee is very special – coffee originated in an Ethiopian province known as Kefa. The Ethiopian coffee ceremony is a special event – an elegant, leisurely, after-dinner social occasion with religious overtones and roots antedating Christianity itself. The ceremony is offered here as a gift of the ages from the land of 13 months of sunshine, Ethiopia.
