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So whether you eat or drink or whatever you do, do it all for the glory of God.~ 1 Corinthians 10:31

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What does Missional cooking means to me?

Mission : Make the gospel of Christ known to whom it is unknown.

Where is the mission field? Everywhere that you can walk.

With Food ? Yes,since it is a common denominator  among all of us to survive in this world.

How : It is a constant quest to me.Let me start with what it is not.It is not the food in itself which makes the cooking missional.Thought process which goes behind the dish from planing to execution is what makes it so.Chain of thoughts:

  • Be a dinner table missionary.Click the link to read all about it.
  • There are some 200 plus countries in the world.Will i ever be able to eat the food from each one of these country?I do not know.
  • Will i ever be able to visit even 1/8th of these countries,again i do not know.
  • Can  I at least PRAY for the unreached?In each of these countries?We sure can.Don’t you?
  • How can i reach the unreached?One neighborhood to another,region by region,country by country.I am figuring it out.

I can not do it all  alone but we all can,if we are intentional about glorying the gospel of Christ in whatever that we do,even if it just plain old cooking.

Jollof Rice

Posted by on Jun 19, 2012 in Grains, missions | 4 comments

We took a trip to happiest place in the entire world,as it is called,”The Disney world”.It was my 4th visit personally and i love every bit of it every time.We visited Animal Kingdom.We had the lunch reservation with Mickey Mouse buds at ‘Tusker House’,set up in African village. We quickly made our way to lunch after photo op with Donald.We were treated with array of African,Indian, Malaysian,Middle Eastern,American cuisine for buffet.I was in heaven.Food was D.E.L.I.C.I.O.U.S…My mouth is watering thinking about the Malaysian Chicken curry i had.This is where i tasted,Jollof rice along with fried plantains.I made a mental note to make this African rice staple as i scooped the second serving in my plate. We are learning the geography of the world as we eat.Ghana, Liberia,Nigeria precisely.No,I take it back.That is an exaggeration.We talked about the countries the Jollof rice is popular in and where they are on the map.At least ‘I’ know where these countries are in Africa and my kids learnt the continent,they don’t comprehend it yet.I will keep trying. We also said prayers for the people of Ghana, Liberia and Nigeria that their life will be transformed from the power of Gospel.I believe,our prayers and thoughts can travel and be missionary in our behalf from our kitchen.With this,we started prayer tradition for the culture and countries as we go along. Though i didn’t had the privilege to get the recipe from chef at Tusker House for Jollof rice.I vividly remember its long grain and orange color.So i started looking around the Internet.This is what i commonly noticed across the recipe Orange color of the rice comes from Tomato paste and red bell pepper.MUST have ingredient. Use of curry powder and Bouillion cube is very common in African cuisine. I didn’t had red bell pepper.So I got creative with what i had,orange cubed papaya and chopped carrot .It not only adds color to the dish,it also adds hint of sweetness and mellows the rice. I always make this rice for two meals.It is well liked by our kids and my husband. The map Red-Orange mixture Red-Orange mixture cooking Added rice to the mixture Water added to the mixture Jollof Rice Jollof rice with Plaintain fries raw plantains   PrintJollof Rice Cook Time: 20 minutes Yield: 6-8 Ingredients2 cups long grained rice 4 cups water 1 Tablespoon Curry powder 1-1/2 Tablespoon Oil Salt to taste Orange mixture 1 medium onion rough cut 1/4 cup carrot 1/2 cup cubed Papaya 1/2(14 Oz) can of Tomatos 2 cloves of Garlic Plantain Fries 1 plantain raw 1/4 Teaspoon Paprika 1 Tablespoon Oil salt to taste InstructionsRice Blend all the orange mixture ingredients. Rinse the rice,before adding to the mixture. In a pan,add oil.Once hot,add the orange mixture to it.Add curry powder. Stir it and let it cook at medium heat,until rawness of the mixture is gone and it is thicken. Add the rinsed rice to it.Add salt per taste. Add the water. Cook it for 17-20 mins. Enjoy it with plantain fries. Plantain Fries Microwave/Boil/Bake the plantain until it is cooked.Green skin will turn black. Take it out and poke it with knife to see if it is cooked. If it is cooked,slice it in half and then slice each half in narrow strips like fries. You can cut it in small discs too,if you like. In a pan,add oil,add disc/strips of...

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Posted by on Feb 28, 2012 in missions, Veggies | 2 comments

You know Irish are famous for their whisky ,pubs and St. Patrick’s day.But do you know they are popular for their Potatoes too?My limited knowledge of history tells me that,Potatoes are originated in Ireland.I totally thought,growing up that it got to be so Indian  and who could blame me for that,for the amount of potatoes Indians consume in every shape and forms so regularly? ‘Colcannon‘ is quintessential traditional Irish dish,prepared with cabbage,generous amount of butter/heavy cream,mixed with ham at time.It resembled the ‘unspiced’ version of what Indians would do with their potatoes.It was totally genius,since now I can add cabbage to the beloved mashed potatoes without dressing it up as Indian. Ever since,I hardly ever make regular mashed potatoes,I always sneak in those ‘cabbage’ which my family loves so dearly(Sarcasm alert.).When i first made this,there were apprehensions about ‘poky’ green things as my kids put it.I have made it so frequently that it doesn’t bother anyone.So yesterday,i took a step further.I added mix of purple and green shredded cabbage along with some chopped curly kale.No one complained and  asked for double serving instead.Be warned,you risk  blurring the vision of real mashed potatoes for your childrens and your husband  🙂 Traditionally,this dish has lot of butter and cream.To keep it tone downed,i use the mixture of olive oil and butter. I hardly keep heavy cream in hand.So i use regular milk or even i have used warm chicken stock instead of any dairy at all at times. You can add onion,scallion to it.I leave them out sometime.I would say if you are using onion,make sure it gets cozy with oil a little. I experiment.I have made with just green cabbage.Yesterday,i added the combination of purple and green cabbage finely chopped along with chopped kale. My mashed potatoes to cooked cabbage ,ratio were 1:1.You can certainly adjust cabbage to lesser side, to give potatoes an edge. You can add cooked chopped ham,crispy bacon to it.I leave them out. We were enjoying  this meal with  Ethiopian and American company.Pickle juice Marinade(American)Roasted Berbere (Ethiopian)Chicken.By this time,our kids are very accustomed to finding out where the meal is from.We have a placemat with world map,not to mention it is overused.We asked our daughter to pray for the lost people of Ireland,Ethiopia and of course all us here in America before she  scooped out the double serving of potatoes. PrintColcannon Ingredients3 Russet potatoes boiled and mashed 1 cups chopped cabbage 3/4 cup chopped Kale 1/2 chopped onion(optional) Olive oil Butter 1/2 - 3/4 cup milk Salt,pepper to taste InstructionsAdd generous amount of olive oil and butter in pan. Add cabbage,kale and onion to it.Saute it until its translucent and looses its rawness.Alternately,you can steam or boil the veggies.Make sure,water is completely drained in that case Add it to the bowl of mashed potatoes and mix it all together gently. Add warm milk and fold the potatoes slowly to it. Season it with salt and pepper. Enjoy....

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