By the poolside at Montague's boutique hotel, Peacock Pavillions. "I love creating a Moroccan lounge-y feel for parties outside," she says. "The relaxed bohemian vibe, with plenty of color and pattern, makes everyone want to dance!"
To encourage her guests to give thanks, and write down their thoughts, Montague sets the table with a craft paper tablecloth and provides a pen. The only other decorations are olive branches and candles.
This table takes inspiration from the colors and patterns used across Morocco.
This is Mbongo Tchobi, which Jacqueline recommends for over the festive period. It's a traditional black fish sauce, made with a blend of local spices that are charred to release the aroma and to lend the soup its black color. Traditionally eaten with coco yam, cassava or plantain. Also here is in the same image is grilled chicken. The dish on the bottom on the right hand side is called Mbanga soup, made with palm nuts, cray fish, smoked fish, and a blend of local spices.
Mafe Sauce, or what is commonly known as 'peanut stew' in Cameroon, can also be enjoyed during this time. This was developed by chef Dieuveil Malonga. It is made with chicken and is being served with okra. This can be served with a variety of root vegetables or plantain as a side.
Another variation on Mafe, which is popular not just in Cameroon, but in much of West Africa.