Package 3.1

AFRICAN GOURMET

FRUIT AND VEGETABLES OF GIBBI’S FARM

The Gibb’s Farm estate supplies 90% of ingredients for our kitchens. 7 acres containing a diverse number of species: 50 vegetables, 13 fruit, and 15 herbs. 100% of these crops are grown organically (without chemicals or pesticides).

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African Living Spa, and Living Spa ® are registered/trademarked.

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40th Year Anniversary

Many Reasons to Celebrate

Rejuvenation African Living Spa Garden Sunset Afternoon Tea Farm-Style Meals Garden Tour Farm Walk

Adventure Ngorongoro Forest Walk Birding Jogging

Culture Coffee Roasting Tloma Primary School Visit Village Walk Artists-in-Residence Traditional Medicine Walk Reflection and Discussion

FRUIT

 Avocado

 Banana, cooking

 Banana, red

 Banana, yellow

 Blackberry

 Cantaloupe Melon

 Cape Goosberry

 Guava

 Mountain Paw Paw

 Mulberry

 Papaya

 Pomegranate

 Raspberry

 Rhubarb

 Strawberry

HERB

 Basil

 Bay Leaf

 Celery

 Chives

 Coriander

 Dill

 Elder Flower

 Fennel

 Lavender

 Mint

 Mustard

 Parsley (2 varieties)

 Rosemary

 Sage

 Thyme

VEGETABLES

 Artichoke

 Asparagus

 Aubergine

 Beans, Broad

 Beans, French

 Beetroot

 Bitter Melon

 Brussel Sprouts

 Butternut Squash

 Cabbage, Chinese

 Cabbage, Red

 Cabbage, White

 Carrot

 Cauliflower

 Choke (Chayote)

 Courgette Indian

 Cucumber

 Garlic

 Leeks

 Lettuce (8 varieties)

 Vaize

 Ngogwe

 Okra

 Onion

 Parsnip

 Peas, Green

 Peas, Snow

 Pepper, Chili

 Pepper, Green/Bell

 Potato

 Potato, Sweet

 Pumpkin, Red

 Pumpkin, White

 Radish, Red

 Spinach, Mchicha

 Spinach, New Zealand

 Spinach, Sukumaviki

 Spinach, Water

 Swiss Chard

 Tomato

 Turnip

 Zucchini

The AFRICAN GOURMET

The ‘Cuisine of the Farm’ is reflected in the multifaceted ‘efforts of the people’, each different in it’s own ways but yet similar. The cuisine has been remarkably unchanged since Gibbs’s Farm opened her door for the weary travellers of the northern Tanzanian safari circuit over forty years ago and yet. She has collected influences along the years from Margaret Gibb Kullander, Chefs, travellers and gourmets and has evolved into its own African Cuisine.

To appreciate the forces that create the special flavours and aromas of our farm food you are guided on a journey from the kitchens through the myriad vistas of the farm from the verdant slopes of the vegetables garden, to the ubiquitous coffee expanse and the welcoming valley of Namnyak village.

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