Annapolis to Kenya

Dear Friends,

Way has opened for Friend Ann Riggs to become the interim chief executive of Friends Theological College in Kenya, East Africa. The college, which has an enrollment of over 100 students representing all of the rapidly growing Friends Yearly Meetings from across Kenya, prepares people for pastoral ministry and Christian leadership. Ann, who understands her response as a spiritual leading, has agreed to accept the position. Annapolis Friends Meeting, at its Meeting for Worship with Attention to Business on March 1, 2009, united in support of her ministry.

Ann has immediate needs for spiritual and material support from Friends and others in Annapolis and elsewhere in the United States. In years past, Friends united to support a Quaker who had a spiritual leading that included travel by caring for that person's farm or helping to feed her family.  

To be released for her ministry, Ann needs gifts or pledges of financial assistance of $70,000 to cover personal expenses while she is away for the year and the budget for her work in Kenya. All funds received go directly to Ann's work and personal needs and are administered with $0 overhead costs.

Please Friends, let us hold Ann in the Light for her work and help to provide the material support she needs. Checks may be made to Annapolis Friends Meeting or Friends United Meeting, with “Ann Riggs” in the memo line and sent to Annapolis Friends Meeting, 351 Dubois Road, Annapolis, MD 21401 or Friends United Meeting, 101 Quaker Hill Drive, Richmond IN 47374-1926. To donate by credit card visit http://www.fum.org/contributions/index.html and indicate “Ann Riggs” in the comment box.

In solidarity with Ann's leading, we offer several recipes from Kenya. The recipes reflect the everyday Kenyan cuisine in the vicinity of Friends Theological College. The recipes may be used to provide simple meals where free will offerings can be made to support the release of Ann to serve our Friends in Kenya.

Kenyan Recipes

Friends Theological College is located in the Highlands region of Kenya where home gardening is the norm.   Most gardeners grow maize (white corn), and other vegetables, such as greens, black-eyed peas, onions, and tomatoes.   Asians, who came to Kenya as laborers for the railroad in the early 20th Century, influence Kenyan cooking though the common use of curry seasoning.   Below are three recipes typical of Kenyan cooking and sure to be found in the region where Friends Theological College is located.   

Sukuma Wiki (Greens Simmered with Tomatoes)

Sukuma Wiki , Swahili for "stretch the week," is a ubiquitous Kenyan dish. Nutritious and tasty, it is a way of "stretching" kitchen resources to make do. Served with ugali , sukuma wiki makes a typical Kenyan meal.

4-6 portions

• Oil or fat -- 3 tablespoons
• Onion, chopped or minced -- 1
• Kale or collard greens, destemmed and finely chopped -- 2 pounds
• Tomatoes, chopped -- 2 cups
• Water or stock -- 1 cup
• Salt and pepper -- to taste

Method

1. Heat the oil or fat over medium-high flame in a large, heavy-bottomed pot. Add the onion and sauté until translucent. Add the greens in batches, sautéing each addition until wilted.
2. Add the tomatoes, water or stock, salt and pepper. Bring to a boil, then reduce heat to low and simmer gently until tender, from 20-30 minutes.
3. Adjust seasoning and serve with a little bit of the broth.

Variations

•  Add a chopped chili pepper or two with the onions if you like.

•  Some recipes call for thickening the dish with a flour-lemon juice mixture. Here's how: mix 2 Tbsp of flour well with the juice of 1 lemon and a little water. Stir into the greens after they have been simmering for about 10 minutes. Continue simmering for another 15-20 minutes until the dish is slightly thickened.

Ugali (Cornmeal Mush)

Known as ugali in Kenya and Tanzania, this starchy, porridge-like side dish goes by different names in sub-Saharan Africa. In Malawi and Zambia it is called nsima or nshima . The South African name for it is pap or mealie pap . Zimbabweans call it sadza .

4-6 servings

• Water -- 4 cups
• Salt -- 2 teaspoons
• White cornmeal, finely ground -- 2 cups

Method

1. Bring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall though the fingers of your hand.
2. Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes. Remove from heat and allow to cool somewhat.
3. Place the ugali into a large serving bowl. Wet your hands with water, form into a ball and serve.

Variations

•  White cornmeal is the most commonly used grain for ugali. But you can substitute sorghum, millet or coarse cassava flour or even hominy grits.

•  More or less water can be added to achieve the consistency you prefer.

•  Stir in a little butter if you like for a richer flavor.

Note

•  Ugali is usually served as an accompaniment to meat or vegetable stews, greens or soured milk. To eat ugali, pull off a small ball of mush with your fingers. Form an indentation with your thumb, and use it to scoop up accompanying stews and other dishes. Or you can form larger balls with your hands or an ice cream scoop, place them in individual serving bowls and spoon stew around them.

Kunde (Black-eyed Peas and Tomato Stew)

This is a popular way to cook kunde , Swahili for black-eyed peas.

4-6 servings

• Oil -- 2 tablespoons
• Onion, minced -- 1
• Curry powder – to taste
• Tomatoes, canned diced, or fresh seeded and diced -- 2 cups
• Black-eyed peas, cooked -- 2 cups
• Natural peanut butter -- 1/4 cup
• Water -- 1/4 cup
• Salt and pepper -- to taste

 Method

1. Heat the oil in a saucepan over medium flame. Add the onion and curry powder.   Sauté until onion is soft. Add the tomatoes and simmer about 5 minutes to cook them down.
2. Stir in the remaining ingredients and lightly mash the peas with the back of a spoon. Bring to a boil, then reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally. Add more water as needed to get a stew-like consistency.
3. Adjust salt and pepper.

Common Drinks for Kenyan Meals: Water; Coffee; and Tea

Main source for these Kenyan recipes: "Whats 4 Eats: International Recipes and Cooking Around the World. Kenya: Recipes and Cuisine"