LUXEMBOURG-Dinner is Ready! Plus Fun Facts

 

Our Luxembourg Dinner is Complete! I must say the F'rell am Rèisleck (Trout in Riesling)was the most delicious fish dish I have ever eaten. The sauce was simply amazing! The Shallots, Butter, Fresh Tarragon, Thyme, Parsley, and chives paired so beautifully with the Riesling Wine. The  generous dollop of Creme Fraiche rounded all the flavors out into a silky delight!   I was not able to find fresh trout intact so we used Fresh Steel Head Trout Filets. It was superb. So mild and flaky. My girls are not big fish eaters, usually wild salmon is the only one they will eat, but this was a hit.

 

How beautiful are these ingredients? The wonderful thing about this meal is the total cost of all items was under $24. Not to mention it was healthy, home cooked, and easily serves 4 generously.

Here are our Gromperekichelcher Potato fritters frying up! The smell of the potatoes, onions, and parsley frying up was simply amazing . My angels loved dunking them in their applesauce. Although Olivia did request ketchup after a few! She can eat anything in ketchup. They were crispy and delicious. We will definitely cook these again.  Our braised leeks were not a hit with the girls, but I must say I enjoyed them. Having never worked with leeks prior, it was fun. They were very earthly, which is to be expected since they are related to the onion. Braised then sautéed in butter, wine, and herbs made them nutty and delicious! They reminded me of a Catalan delicacy of Spain where people flock to the countryside to eat grilled gargantuan  green onions called Calçots drenched in rich salvitxada sauce. I have to say Luxembourg surprised me with a beautiful dinner rich in flavor, texture, and sophistication.

 

Here are the Recipes used this week:

 

 

http://www.196flavors.com/2013/01/20/luxembourg-trout-in-riesling-sauce-frell-am-reisleck/

http://www.familycookbookproject.com/recipe/2512995/potato-pancakes-gromperekichelcher--luxembourg.html

http://www.simplyrecipes.com/recipes/braised_leeks/print/

Fun Facts

 

1. Luxembourgers are fiercely independent and very nationalistic, thus their country's motto is "We want to remain what we are".

 

2. In 1957, Luxembourg became one of the six founding countries of the European Economic Community (later the European Union), and in 1999 it joined the euro currency area.

 

3. Luxembourg Exports: machinery and equipment, steel products, chemicals, rubber products, and glass.

 

4.  Luxembourg is the sixth smallest nation in the world at  998 Square Miles.

 

5. The Ethnic make up of Luxembourg is currently Luxembourger 63.1%, Portuguese 13.3%, French 4.5%, Italian 4.3%, German 2.3%, other EU 7.3%, other 5.2%

6. Luxembourg Boasts a 100% Literacy Rate.

 

7. Most citizens  of Luxembourg are trilingual, speaking the Germanic national language of Luxembourgish in addition to French and German.

 

 

 

 

 

 

 

 

 

LUXEMBOURG-"Mir wëlle bleiwe wat mir sin"

 

 

This week we are learning about beautiful Luxembourg. Nestled between Belgium, Germany, and France, this pint size country is known for its gorgeous landscape, romantic castles, museums, wines, and many  International banks! Officially the 6th smallest nation, Luxembourg has had a very tumultuous history with many invasions, changes in dynasties, and finally gaining independence. Many cultures have influenced present day Luxembourg. The Romans, Celts, Dutch, French, Belgian, German,  and Austrians all left their mark on this small nation.

 

 

Most citizens  of Luxembourg are trilingual, speaking the Germanic national language of Luxembourgish in addition to French and German. Luxembourg has a rich cultural history, especially in music, painting and photography. Its evolving museums, concert halls, theatres and galleries testify to its citizens' growing appreciation for arts and culture. Citizens of Luxembourg are fiercely independent and proud of their heritage, thus their national slogan is "Mir wëlle bleiwe wat mir sin" which translated means, "We want to remain what we are".

 

The architecture of Luxembourg extends back to the Treveri, a Celtic tribe that prospered in the 1st century BC. A few ruins remain from the Roman occupation but the most significant contributions over the centuries have been the country's castles and churches. Notable examples are the Vianden Castle and the Echternach Basilica. Today there is a veritable architectural boom as Luxembourg's economic prosperity provides a basis for developments in the financial, EU and cultural sectors with a number of world-class buildings. These include the Philharmonie Concert Hall, the Museum of Modern Art and the new European Investment Bank building.
 

The cuisine of Luxembourg embodies flavors from France, Germany, and Belgium. This week we will cook three traditional dishes. Our main entrée is called F'rell am Rèisleck , Trout in Riesling sauce with Crème Fraiche, shallots, butter, tarragon, chives, parsley, and chervil. We will serve this with a potato pancake that is very similar to a potato latke called Gromperekichelcher. Most Luxembourgers enjoy this crispy treat with applesauce, so that is exactly what we will do. Lastly, we will cook Braised Leeks. I can't wait to get cooking!!!

 

 

 

LEBANON-Dinner is Ready! Plus Fun Facts

Our Lamb Shish Kebab, Cucumber & Mint Yogurt Dip, and Baba Ganoush with Pita Bread are ready!

We brushed the Lamb with our Garlic, Mint, Olive Oil Marinade and let it rest for about an hour so all the flavors came together. Then we added our Green, Yellow, Orange, and Red Bell Peppers and Onions. We grilled them outside for about 9 minutes each side until they were about medium rare. Our cucumber mint yogurt dip was so easy and delicious! We took all natural Bulgarian Yogurt, Fresh Mint, Cucumbers, Garlic, and Salt. Mixed them all together and what a delicious Mezze(side dish)!. Our last dish was a traditional Lebanese Baba Ganoush. We broiled an eggplant in the oven, mashed it and mixed in tahini sesame paste, garlic, and lemon. So delicious! Creamy, salty, earthy and perfectly paired with our Pita Bread. Our Lebanese dinner was a big hit in the Kitchen today. We will definitely cook these dishes again.

The recipes we used this week were:

http://www.foodnetwork.com/recipes/lebanese-mezza-dishes-fattoush-hoummus-baba-ghannouj-recipe.html

http://www.maureenabood.com/2012/06/14/lamb-shish-kebab-meet-me-at-the-grill/

http://mideastfood.about.com/od/soupssalads/r/khyarbilaban.htm

FUN FACTS

-Lebanon derives its name from the Arabic word, Lubnan meaning white. This is because Lebanon has beautiful Snow Capped Mountains.

-In the Lebanese City of Baalbek you will find many ancient Roman ruins. The Romans built these temple ruins in honor of the Gods. The temple of Venus is still completely intact.

-The National Symbol and pride of Lebanon is the Cedar Tree.

-The Capital of Lebanon is Beirut.

-November 22 is considered Independence Day for  Lebanon. They celebrate this day to remember November 22, 1943 when they gained independence from the French lead League of Nations Mandate.

-Qurnat as Swada' is a very special place in Lebanese History. It is the highest peak in Lebanon at 3,088 meters above sea level. According to Medevial history, Noah planted a tree at the summit of Mount Lebanon, Qurnat as Swada'.

Lebanon-تأتي معنا كما نكتشف جميلة عن لبنان

 

 This week we are studying Lebanon. I remember my former boss at Merrill Lynch describing his 8 years in Beirut at one of our Satellite offices. The Lebanon he described when he first arrived compared to the Lebanon as he was completing his post was very different. He described a beautiful land where you can get up and ski in the mountains in the morning then relax by the ocean on one of the beautiful beaches in the afternoon was the Lebanon he so dearly missed. A culture so warm and inviting. He spoke so highly of Beirut before the tumultuous civil war. Its beauty, arts, and culture, he compared Paris.  Lebanese culture is ancient and the struggles these people have been through is tremendous.

  

 Lebanon is one of the smallest countries in the world. It is only 135 miles long and about 30 miles wide. It is unique in the Arab world because it has no desert and no Bedouin population. The Mediterranean borders Lebanon to the west, Israel to the South, and Syria to the north.

In 3000 B.C. the land was ruled by the Phoenicians. These were the original Lebanese people, the Phoenicians of the Bible. They got their name from the purple dye they had developed and sold throughout the Mediterranean. The early Phoenicians traded their famous purple dye as well as wheat, olive oil, wine, and timber. The wood came from the famous Lebanese cedars, it was used to construct grand and profound buildings.

 

 

 

 

The Phoenicians were known as superb sailors, they are said to be the first to use the North Star for navigation, and to have sailed around the continent of Africa one thousand years before the Portuguese. In 332 B.C. Alexander the Great, from Greece, conquered Lebanon and brought it under Hellenistic rule. The Greeks ruled until the Romans took over around 64 B.C. Recently the French have left their mark on Lebanon as well. It is  very evident why Lebanon is truly a diverse culture having influences from many different people.

                       

Christianity came to Lebanon via Palestine. Jesus preached in both Sidon and Tyre, and the Apostle Paul crisscrossed the areas often on his teaching missions. In the 8th century and exclusive Christian community developed the north. This community followed their patron saint Maro, therefore they called themselves Maronites. They fled from Syria to escape discrimination from the Muslim majority there. By the 12th century, the Maronite community became the majority religious group in Lebanon.

 

 In 1946, the modern nation of Lebanon became a reality. Today Lebanon is considered on of the most Western and Liberal Arab nations. Lebanon is currently 60% Muslim and 40% Christian(Maronite Catholic and Greek Orthodox). The official language is Arabic, but French is also widely spoken due to their influence and presence in Lebanon in the last century. Before the Lebanese Civil War (1975–1990), the country experienced a period of relative calm and renowned prosperity, driven by tourism, agriculture, commerce, and banking. Because of its financial power and diversity, Lebanon was known in its heyday as "the Switzerland of the East". It attracted so many tourists that the capital, Beirut, was referred to as "the Paris of the Middle East". At the end of the war, there were extensive efforts to revive the economy and rebuild national infrastructure. Listed by the World Economic Forum’s 2013 Global Information Technology Report, Lebanon has been ranked globally as the fourth best country for math and science education, and as the tenth best overall for quality of education. In quality of management schools, the country was ranked 13th worldwide. One of my mother's favorite authors was born in Lebanon, Kahlil Gibran. His most famous work, The Prophet, was written in 1923 and has since been translated into 20 different languages.

 

 

 Wheat, Olives, and dates are the staples of the Lebanese kitchen. Lamb, garbanzo beans, and yogurt are also very common. However, the most important ingredient in Lebanese culture is hospitality. The Lebanese are known to be most concerned about hospitality than food. This week we will cook three traditional Lebanese dishes: Lebanese Baba Ghanoush-Eggplant broiled and mashed with sesame paste, Lebanese Yogurt and Cucumber salad, and Lebanese Lamb Shish Kebab. I can't wait!!!

KOREA-Dinner is Ready! Plus Fun Facts

 

 

Our Korean dinner is complete! Wow, what a delicious meal! The oi muchim was  tangy, spicy, and sour at the same time. The cucumber was so refreshing, coupled with the rice vinegar, sesame seeds,  and gochugaru it made for a very zesty dish. The Bulgogi was definitely the star of the show. I let the sirloin marinate overnight so all the flavors could come together.

 

 Once the griddle got hot the sizzling meat was so fragrant and delectable! We could not wait to try it.

 

The soy, sesame, ginger, and garlic  paired so beautifully with the pears, onion, and carrots in the marinade. It made for a spicy, salty, sweet treat for the palette. My six year old had three servings! We will definitely cook this dish again. Maybe next time we will attempt to cook it over charcoal to get even more flavor infused.  The sticky rice was the perfect tool to sop up all the juices from our Bulgogi and oi muchim! We served these dishes with 4 different dipping sauces. Some hot, spicy, salty, and sweet. Here are the recipes we used for this week's trip to Korea!

 

http://www.thekitchn.com/recipe-spicy-korean-cucumber-salad-oi-muchim-recipes-from-the-kitchn-173293

http://www.maangchi.com/recipe/bulgogi

Fun Facts:

1. Despite  Japanese colonization, Soviet meddling, and North Korean threats today Korea is the world’s 12th-largest trading nation. South Korea produces the LG TVs, Hyundai cars and Samsung phones we use every day.

2. Since 1998, millions of people from around the world have been flocking to the Boryeona Mud Festival.  This 10 day festival was originally conceived as a way to advertise mud cosmetics. This popular Korean festival has grown enormously, attracting three million people in 2012 alone. The gray clay is shipped from the Boryeong flats to Daecheon Beach where people take part in mud massages, mud photo contests, mud marathons, and best of all, mud wrestling contests.

3. In 2010, the South Korean government launched its “R-Learning” program to fill schools with automated assistants like Engkey. There are two different version of this robo-teacher. One comes equipped with a TV screen which displays the face of an English-speaking teacher—who might really be as far away as Australia. The other model uses voice recognition technology to help students with their speaking skills. In addition to Engkey, preschool teachers use Genibo, a robotic dog that teaches dance and gymnastics, as well as iRobi, which keeps track of which kids are in class and asks them how they’re feeling.

4. Traveling to South Korea is a bit like traveling into the future. The moment you step across the border, you automatically turn one year older. In Korea, a baby is one year old at birth, instead of zero as in most other cultures. And things get even trickier, since everyone has the same birthday . . . sort of. After the New Year passes, everyone in Korea automatically ages one year, even if they haven’t had their actual birthday yet. It gets even more complex for people who were born just a few days before the New Year. If a baby is born on December 31, it’d be one year old. However, after January 1, that same baby will automatically turn two.

5. Introduced in the early 20th century by Christian missionaries, baseball has become one of the most popular pastimes in South Korea, and there are several interesting differences between “yagu” and the American version. For example, teams aren’t named after cities but after corporations, so there are the Samsung Lions, the Kia Tigers, and the Hyundai Unicorns. Korean baseball games feature female cheerleaders and fans enjoy kim-bobs, which are rings of seaweed stuffed with crab, lobster, and sausage.

However, the most interesting thing about Korean baseball is its dark past as the tool of an oppressive military dictatorship. After staging a coup in the late ’70s, General Chun Doo Hwan declared martial law in South Korea. Chun wasn’t the most popular guy in the world, and he was constantly having to crush revolts and murder protesters. He even shut down all the colleges in South Korea to prevent dissent. When none of those strategies worked, Chun came up with a much more devious scheme.

The Korean Baseball Organization was established in 1981 as a way for people, especially young men, to let off steam. By encouraging people to put down their picket signs and pick up a pair of thundersticks, Chun was hoping to divert attention away from his regime. A former defense minister was appointed as the baseball commissioner, six teams were created by government-friendly businesses, and Chun started improving his image by throwing the first pitch at every game. 

 

6. In South Korea, blood is a big deal. It doesn’t just deliver oxygen to the rest of your body—it determines your personality. People in South Korea are automatically stereotyped thanks to their blood type. While this belief originated in Japan, it has taken a firm hold in South Korean culture, and it might even make a difference in who marries whom.

There are positive and negative traits assigned to each blood type. People with Type A are thought to be conservative and punctual, but they can be also obsessive, uptight, and a bit introverted. However, they think that cheating on their romantic partners is wrong and will thus be extremely loyal. People with Type B are a totally different story. While they have some good traits like creativity and passion, they’re also willing to cheat on their partners, lazy, and impatient. 

As for Type AB, they’re supposed to be cool and under control, but they can be elitist, harsh, and judgmental. Type O means a person is ambitious and athletic. They want big things in life, and nothing is going to stand in their way. On the flip side, they’re pompous and egotistical, but once they decide to commit to a relationship, they’re generally pretty loyal. 

 

7. The National Flower of Korea is the Rose of Sharon, Mugungwha.

                                                          

8. South Koreans love sweet potato flavored delicacies to such an extent that there is every possible dish flavored with sweet potato. To name a few, there are main courses, desserts, chips, latte, bread and salads.

9. South Korea has the highest education level in Organization for Economic Co-operation and Development (OECD) countries, with 98% of the population completing secondary education and 63% with a college education -- they can't get out of the habit once they reach the work force.

10. South Korea has a worldwide high 82.7% Internet penetration and  78.5% of the entire population is on smartphones. Among 18 to 24 year olds, smartphone penetration is 97.7%.

Sources: http://whatthafact.com/interesting-facts-about-south-korea/#ixzz2w4z2wKov

                http://www.cnn.com/2013/11/27/travel/10-things-south-korea-does-best/

 

KOREA-The "Land of the Morning Calm"

                                                                            

My first job out of college was working as a software engineer at Verizon in Silver Spring, Maryland . One of my new friends at Verizon was Jin Kyong. She was from Seoul, Korea. I remember the first time she asked me if I wanted to try real Korean food at an authentic local restaurant. Of course I was game for that! So off we went to DaeSung Café. As soon as I walked into the restaurant the hostess immediately asked me if I was aware that  this was a Korean restaurant not Chinese. I was the only non-Korean in the entire place, which told me that the food here must be good and authentic!  I remember hearing a tapping noise and Jin Kyong informed me that it was the store owner's mother making her daily batch of noodles. I was instantly in awe of the wonderful array of appetizers our server brought out. These little dishes called "Banchan" are side dishes that accompany most Korean meals along with rice and main entrees. They were so delicious and different in taste, texture, color. The bright yellow pickled radish, flavorful Kimch'i (Fermented Korean vegetables) , was  such a delightful way to start the meal. For the main dish we had noodles in a black bean sauce with pork. It was a meal like no other I had ever eaten. Although I have dined in many Korean restaurants since, I have never attempted to cook it at home. So here goes our first attempt at Korean cuisine!

 

                                                

This week we will cook two traditional Korean dishes. Our main entrée we will be prepare is called Bulgogi, it consists of  Sirloin Beef that has been marinated in soy, ginger, garlic, scallion, carrots, pear, brown sugar,  and sesame oil. After marinating overnight, the beef is grilled over charcoal. We will serve this with a spicy cucumber salad called oi muchim. I cannot wait!

                                                          

 

 In 1934 A.D., an emperor of the Ming dynasty of China, the Celestial Empire of the East, gave Korea the title of 'Chaohsien' meaning morning freshness. The title was most suited to South Korea because of its spellbinding natural beauty of picturesque high mountains and clear waters and its splen-did tranquillity, particularly in the morning which further confirmed the title on South Korea as the 'Land of Morning Calm'.

Korea was later  colonized by Japan in the early 20th century and later had to endure the Korean War. However, since then  it has achieved amazing economic growth in a short period, thus earning the new  title of  "the Miracle on the Han River."                                                  

Today, Korea is an industrial nation standing tall on the world stage. Its semiconductor, automobile, shipbuilding, steel making, and IT industries are on the leading edge in global markets. It hosted the 1988 Seoul Olympics and the 2002 FIFA World Cup Korea/Japan. More recently, Korean dramas, movies, and music are attracting many audiences in Asian countries and beyond, creating what is being called the "Korean Wave." Korea's new standing in the international community was highlighted in 2010 with the nation becoming the first Asian country to chair the G20 and host the G20 Seoul Summit.

                                             

The Korean flag is called Taegeukgi. Its design symbolizes the principles of the yin and yang in Asian philosophy. The circle in the center of the flag is divided into two equal parts. The upper red section represents the proactive cosmic forces of the yang. Conversely, the lower blue section represents the responsive cosmic forces of the yin. The two forces embody the concepts of continual movement, balance, and harmony that characterize the sphere of infinity. The circle is surrounded by four trigrams, one in each corner. Each trigram symbolizes one of the four universal elements: heaven, earth, fire, and water.

                                                                 

All Koreans speak and write the same language, which has been a decisive factor in forging their strong national identity. The words and accent spoken by the people of the Seoul area are regarded as standard. Among regional dialects, that of the people of Jejudo Island off the South Coast is most distinct.

                                                         

 

 

Hangeul, which consists of ten vowels and 14 consonants, can be combined to form numerous, syllabic groupings. It is simple yet systematic and comprehensive, and is considered one of the most scientific writing systems in the world. Hangeul is easy to learn and write, which has greatly contributed to Korea's high literacy rate and advanced publication industry.

                                        

South Koreans believe that food should be harmonized with natural spices and that balanced meals during the day are good for one's health. Because of their Confucian tradition and agricultural background, Koreans place great importance on proper table settings and etiquette. They have special food for different seasons and for seasonal festivities.

                                                                

Because Korea has four distinct seasons, fresh vegetables are not always readily available, especially during the winter months. It is this reason that led to the development of kimch'i, which is without a doubt, the most famous of Korean cuisines. Kimch'i is a condiment that is served with every meal. It consists of a uniquely pungent mixture of fermented vegetables and its variations amount to roughly 80 kinds of dishes during any particular season. The fermentation of the different vegetables used, complemented by salted fish and other seasonings, gives it a unique flavor. Kimch'i can be preserved for a long time and was originally put in a clay pot and buried in the autumn to allow it to ferment for use throughout the winter months. Its hot and spicy taste is said to stimulate the appetite. It is very nutritious, rich in vitamins, minerals, and lactic acid.

                                                                 

                                                            

 

 

KENYA-Hebu Kula!(Let's Eat!) Dinner is Ready! Plus Fun Facts

                                                                

 

Our Kenyan Feast is complete! Our Mahamri, Kuku wa Kupaka chicken, and Kenyan Chai were delectable! The Mahamri were like pillowy doughnuts with a twist. The coconut milk and cardamom powder added such nice flavor. So many cultures have their own versions of desserts and snacks similar to Mahamri involving fried dough-Italy has Zeppole, America has funnel cake, Greece has Loukamades, and Kenya has Mahamri! I have never had one with such delicious and interesting flavors like Kenya's! The Kuku wa Kupaka had a similar flavor profile to a lot of East Indian dishes I am familiar with, save for the use of coconut milk. It added a very nice creamy smooth texture with just a hint of sweetness which balanced nicely with the chilies, coriander, and ginger. The Kenyan chai went beautifully with the Mahamri and were very much enjoyed by the girls. It was very similar again to Indian chai tea with the use of ginger, cardamom, clove, and cinnamon. The black pepper and nutmeg were a wonderful twist on the version I consume up to three times daily!

                                                                
Here are the recipes we used for this week's menu.

http://www.fauziaskitchenfun.com/coconut-mandazimahamri-3

http://allkenyanrecipes.com/kuku-wa-kupaka-chicken-in-coconut-sauce/

http://amanidc.org/2012/12/05/best-kept-secret-authentic-kenyan-chai/

Fun Facts

 

1. The capital and largest city is Nairobi. Mombasa is the second largest city.

 

2. The two official languages in Kenya are English and Swahili, although there are dozens of other languages spoken in various parts of the country.

3.Kenya shares Lake Victoria, the world's second largest fresh water lake, with Tanzania and Uganda.

4.Kenya features many national parks and wildlife reserves, with safaris being a popular activity for visitors.

5.Agriculture is important to Kenya's economy, especially tea, coffee and flowers.

6.Large animals such as lions, buffalo, leopards, elephants and rhinoceros are present in Kenya.

7. In Kenya they drive on the left-hand side of the road.

8. Kenya is named after Mt Kenya, the tallest mountain in the country (5,199 meters, 17,057 feet).

9. Kenya gained independence from the United Kingdom in 1963.

10. Hydroelectricity is the largest contributor to Kenya's electricity supply.

 

11. Kenya is a developing country and half of the population live in poverty.

12. In terms of sports, Kenya is  best known for its middle distance and long distance runners, with the country frequently producing Olympic champions.

                 

KENYA-Kuja na sisi kama sisi kuchunguza nzuri Kenya!(Come with us as we explore beautiful Kenya!)

                                                                            

 

 

 

Paleontologists believe people may first have inhabited Kenya about 2 million years ago. In the 700s, Arab seafarers established settlements along the coast, and the Portuguese took control of the area in the early 1500s.  Kenya lies across the equator in east-central Africa, on the coast of the Indian Ocean. It is twice the size of Nevada. Kenya borders Somalia to the east, Ethiopia to the north, Tanzania to the south, Uganda to the west, and Sudan to the northwest.
                                                                     
                                              

 

 

Kenya is a multilingual country. Although the official languages are Swahili and English, there are actually a total of 62 languages spoken in the country . These mainly consist of tribal African languages as well as a minority of Middle-Eastern and Asian languages spoken by descendants of foreign settlers from India, Middle East, etc. The African languages come from three different language families - Bantu languages (spoken in the center and southeast), Nilotic languages (in the west), and Cushitic languages (in the northeast).

                         
                                       

Kenya is not a homogenous country ethnicity wise. The make-up of Kenyans is primarily that of 13 ethnic groups with an additional 27 smaller groups. The majority of Kenyans belong to ‘Bantu’ tribes such as the Kikuyu, Luhya and Kamba. There are also the ‘Nilotic’ tribes such as the Luo, Kalenjin, Maasai and Turkana. The ‘Hamitic’ people include the Turkana, Rendille and Samburu. Around 13% of the population are of non-African descent, i.e. Indian, Arab and European. 

                                                                        
           
The Kenyan Constitution guarantees freedom of religion. Around half the population are Christians, 10% Muslim and there are small Hindu and Sikh minorities. The balance of the population follows traditional African, often animist, beliefs. Christians tend to be concentrated in the west and central sections of the country while Muslims cluster in the eastern coastal regions. Most Kenyans interweave native beliefs into a traditional religion.

                                                               

 

Kenyans are group-orientated rather than individualistic. “Harambee,” (coming from the Bantu word meaning “to pull together”) defines the people’s approach to others in life. The concept is essentially about mutual assistance, mutual effort, mutual responsibility and community self-reliance. This principle has historically been practiced by every ethnic group with its roots in cooperative farming or herding. Harambee took on a more political resonance when used at the time of independence by Jomo Kenyatta as a way to bring people together.

 

The extended family is the basis of the social structure in Kenya. It includes relatives on both sides of the family as well as close friends. Quite often the husband’s parents will live with the nuclear family when they get older and can no longer care for themselves. When people marry, they join their families, thus ensuring that there will always be a group to turn to in times of need. 
                                                           
                                               
Like most Africans, Kenyans place a large emphasis on the respect and reverence of their deceased ancestors. This is not ancestor worship, rather a belief that when someone dies their spirit lives on and must be acknowledged. The belief is that the person only really dies completely when their relatives no longer remember them. One’s ancestors are thought to be able to influence events in life since they are in a limbo state and closer to God than the living. Therefore, they may make offerings to them or name a baby after one so that his spirit can live in the child. Demonstrating respect towards ancestors is believed to maintain harmonious relationships within the family, extended family, and clan or tribe.

                                        
                                                                 

 

 

While the cuisine of Kenya varies greatly depending on the region, there are many staples such as grains, vegetables, fruits, dairy, and legumes. This week we will cook three authentic dishes. For our appetizer we will prepare Mahamri,   a coconut and cardamom snack that  originated from the Swahili coastal regions of Kenya and Tanzania and is still very popular in both regions. It is similar to a doughnut in taste and texture and  closely resembles an East Indian Samosa with its triangular shape. For our entrée, we will prepare Kuku wa Kupaka, chicken in a spicy coconut curry sauce. It is a specialty from the Kenyan coast and beautifully illustrates how Swahili people intermingle with Arabs and Indians in terms of cooking in the coastal region. We will serve these dishes with authentic Kenyan Chai Tea infused with ground ginger, cardamom, clove, cinnamon, nutmeg, and black pepper.