The stories we share during mealtimes nourish us as much as the food we eat. But sometimes we need a little jump start to get conversation flowing. Kenyans use banana leaves to create artwork that not only evoke ancient folk tales but that inspire the telling of new stories. I found our Kenyan storytelling chandelier at a garden festival called Springfest here in Tulsa. My daughter and I almost breezed right past the booth. The rain had just started coming down in earnest: Ava was dancing in puddles with a friend and I was hunkered beneath my umbrella, feeling grumbly about my wet socks. But then those dancing figures caught my eye. Turns out the chandelier was made by a group of women in Kenya. Proceeds of our sale went back to helping their village. The vendor told me there was a story behind each figure and when I asked her what they were, she coyly responded that it was up to us to tell it. While most might use this sort of art over …
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THE SCENE “Look Ava,” I said, “You can pick up the meat with your bread – it’s called chaaa-paaa-teeee.” Ava laughed. Then, without blinking, she screwed her face up tight and cried. Then she laughed. Then she threw her head back and tried to squirm out of her high chair. Ava was tired. Really tired. “Watch how mamma does,” I continued, trying to stay upbeat. I tore a piece of the still warm chapati and used it to pinch a small piece of meat between my fingers. Trying to look nonchalant, I offered it to her. “No!” she wailed. I popped it into my mouth and offered her some plain stewed beef instead. She continued to wail without stopping until her little face was beet red. Keith went and shut the windows. On his way back, he scooped her up and gave her a bear hug. Then they sat together, in his seat. Thank goodness. She loves sitting in his lap when she’s tired. On napless days it’s often the only way she’ll eat. But even on …
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I firmly believe flatbread has magical qualities. It can revive dull dinner conversation during that gaping time when the food seems like it’ll never be ready. And, when the meal finally arrives, flatbread is there to happily house any number of visitors, including stews, sandwich fillings, spreads, dips, and cheeses. It can even make a grouchy baby happy again. I’m into it. Are you with me? Here’s the short of it: I go to my happy place when presented with a steaming stack of warm, buttery flatbread. Today we’re celebrating Chapati – a thin, wheaty flatbread much adored in Kenya (with roots in Indian cuisine). Like the other flatbreads we’ve done so far on this Adventure (pita bread, naan, corn tortillas, chinese pancakes, injera, and laxoox), chapati brings on my mega smile. Those who make chapati daily – and there are plenty of such people in Kenya, not to mention India – they can zip out dozens of dinnerplate-sized specimens in mere minutes, rolling one while another cooks. They make the chapati so fast that even the first one …
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Serves 4 Hello, sky. Have you been outside lately? It’s amazing. The sky wants to swallow me up into a great big smile. Go ahead – check it out – take a look. See if it does the same thing to you, too. And the coolest part? That same sky you’re looking at – I’m looking at it, too. We’re all looking at it. Together. Over here, in Oklahoma-land, we’re tiptoeing into fall. I know because I recently felt the first chill of winter – the one that hits you upon walking outside in flip flops and a t-shirt. The chill that sends you straight back into the house for sneakers and a coat, even though you’re already ten minutes late. In this sudden shift, memories of Oklahoma’s outrageously scorching summer already seem vague and distant – replaced by fresh, cool air. And here’s the deal: I can’t stop eating stews. Today’s meaty stewed goodness greets us all the way from Kenya. It’s all about hearty love and fall flavor. Or fall love and hearty flavor. Or …
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Makes 1/4 cup seasoned salt for lots of corn goodness. Can you squeeze a lime? Can you smash chili peppers into a mini mound of salt? Can you grill corn? This is one of those recipes that you make on a day, much like today, when you want to prepare something impressive, but you can’t be bothered to do very much. We owe it to the lovely people of Kenya: take a walk down their bustling streets and you’ll likely find vendors selling roasted corn rolled in a spicy blend of chili, fresh lime juice and salt. The corn is cooked until deeply roasted. It’s for real good. Ingredients: corn on the cob 1/4 cup rock salt 2 small chilies, sliced or more to taste lime juice (about 1/2 lime juiced, or to taste) Method: Let’s head to Nairobi, where – certainly – inspiration will strike. The beautiful thing about this recipe? Everything is to taste. I ground 2 sliced chili peppers into 1/4 cup rock salt… Then squeezed in the juice of half a …
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Serves 2-4 When I look at this photo, my tummy literally rumbles. My mouth opens a little in expectation. I actually find it as appealing as my Guinness Chocolate Cake with Bailey’s Buttercream that I made for Ireland. Weird, but true. What can I say? Mom taught me to eat my veggies. I’ve been trying to convince Mr. Picky. I’ve been working on Ava. My enthusiasm hasn’t started a wildfire. Yet. Still, I’m here to tell you what every Kenyan knows – the simple truth – green food does a body good. Especially when stewed with juicy tomatoes, rich broth and sweet onion. It’s also a fantastic way to stretch resources throughout the entire week – something built into the Kenyan name “Sukuma Wiki,” which literally means “stretch the week.” I’m into it. Simple, affordable, and delicious. What’s not to love? Ingredients: vegetable oil 1 large onion 1 very large tomato (or 2 small) 1 bunch kale (about a dozen stalks) 1 cup broth salt Method: Let’s get started. First, fly to Kenya and pick up …
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“Let us see, then tell.” This Kenyan saying speaks to the importance of experiencing something before you can actually speak about it. All too often on this Adventure I have seen entire countries jump to life in my mouth, simply by tasting their food. The joy that hits me when I “get” a country on the first bite – it’s like going from black and white movies to color – or silent films to talkies. Stovetop travel really does let me “see.” In lieu of plane tickets I have pots and pans. In lieu of passports I have spices. I’m so grateful. Today’s menu will take you into the heart of Kenya, bite by bite. The sweet Kenyan who corresponded with me last week gave me wings with his words – wings right into his homeland. You can take your family, too. What sounds good to you? Chapati [Recipe] This simple homemade flatbread made its way from India to Kenya, where locals traditionally use it to scoop up food with their right hand (instead of silverware). …
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The best way to get out of a rut is to let someone in. To let someone help you. Just the other morning a very nice gentleman emailed me. In beautiful English he explains that he is from Kenya and – hurrah- he would like to help me with my Kenyan Global Table. His email was complete with a four page document of recipes, photos, and details about the food of his beloved homeland. Did he know that I was having a tough week? Did he know the wind had left my sails? No. He was simply sharing his passion – his patriotism. But, still, his beautiful email put a smile on my face just when I needed it most. How wonderful to receive first-hand accounts of food from far-away lands. And what glories I learned about the food of Kenya – an East African country which boasts some of the earliest traces of our species in the form of a boy’s skeleton from more than 1.5 million years ago. This boy, known as Turkana …
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