African catering in Minneapolis and surrounding areas
From the food to the ambiance, our mission is to offer you an African safari food experience that's unique and memorable. While most people are familiar with Chinese, Italian, Indian and Mexican food, they have not had the opportunity to experience the flavors and aromas of Africa. Just like the bright and earthy colors that represent the continent, our dishes are colorful, flavorful and healthy. We specialize in healthy African-influenced cuisine, which provides for an exciting cross-cultural menu experience mostly driven by our delicate balance of spices. Whether for a business, college/school, wedding, graduation, fundraiser or a private function, the African safari food experienceawaits you.
At Kilimanjaro Catering, we are driven by passion and only satisfied when you are. Please contact us to discuss your food event.
The African Safari Flavor
My name is Chef Jojo
I do this because I am passionate about cooking great food and sharing it. I believe food is a great way of sharing cultures, elevating positive human interaction and cultivating new friendships. I was born and raised in Nairobi, Kenya, and always had a passion for food and cooking. I loved cooking for my younger siblings, family and friends. So, after high school, I wanted to attend Utalii College in Nairobi for culinary training but my mum did not want to hear any of that. Folks from my mum's generation did not consider "cooking" a dignified career option. A chef or cook was perceived more as a servant or butler who cooked at tourist hotels.
Later, I went to college in Europe and then moved to the United States for my undergraduate and graduate studies--nothing related to food at all. Who knew that after all this time, I would end up cooking and co-running a restaurant for almost four years and then starting a catering business. Just like Tom Hanks said in the movie Forrest Gump, for sure, life is like a box of chocolates, you never know what you get.
My cooking philosophy
When it comes to cooking, I hate rules. I am not a formally trained chef but a being driven by passion. I cook from my heart, enjoy experimenting and go for flavor, aroma and color. I get the most satisfaction when people enjoy my food.
1. Since alot of peole are allergic to tree nuts and dairy, when I cook for the public, I do not use nuts or dairy because it limits the number of people who can enjoy my food.
2. I use spices and herbs, to accentuate the natural taste of food NOT to overpower it. This is evident in my curries.
3. For me, it's not a trend, I have never liked greasy food. So, I go easy on the grease.