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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.

Chtit’ha Djedj(Algerian Chicken with chickpeas)

Posted by on Nov 8, 2013 in International, missions, NonVeg | 1 comment

As we are at the tail end of our trip to Algeria, I wanted to share some more about Lilias Trotter, since we started in my last post. I have yet to read the biography of Lilias Trotter. Followings are what I have gathered after reading Noel Piper’s book, “Faithful Women and their Extraordinary God”. I am encouraged by Lilias Trotter’s  Determination  Lilias Trotter sailed to Algiers for the first time in 1888 with her two friends. She was 35 years old at that time. She was frail and had heart damage. She knew nothing about the language, culture and people of the land she was ready to venture into, yet she was determined. “The power of talking can only come by being among the people-but time will shew God’s plan.” she says when she was learning Arabic. Resourcefulness Before Lilias Trotter learnt Arabic, she used French, which many Arab men knew (with the history of French rule) to reach them with gospel. To reach women and girls, she along with her two missionary friends, developed embroidery and bible classes for girls and women. They started ‘open house’ for the Arab women to relax and socialize, to use the rare opportunity to meet with  them, when the arabic women got out from their homes on rare occasion. Giftedness   Lilias Trotter,a talented artist, gave up painting as a main fulfilling aim of her life.She pursued the higher calling of being a missionary for Christ.She used her gift of painting and art in many forms to spread the good news of Jesus. Noël Piper writes, “She was among those at the forefront of her missions’ era with the idea to create and publish booklets that would look and feel Arab to Arab leader. She and her co-workers wrote many stories and parables that displayed various aspect of Jesus and the gospel.” Her journals were a combination of words, painting and sketches, Noël piper notes. Tenacity I have been challenged by Lilias Trotter’s ‘never give up‘ , pioneering spirit.She was tenacious through the circumstances for the sake of gospel. Noel Piper writes, Lilias dream was to create outposts for the gospel in outlaying desert towns. She traveled to the Saharan desert,south of Algeria, where mode of travel was by camel only, reliant on unfamiliar guides, not to mention typical challenges the desert poses. She knocked door to door just to see if someone, anyone would talk to them and listen to the story of Jesus. The prayer,she started her missionary journey to Algeria with,she realized part of it towards the end of her life. I know,you probably didn’t expect to see the tale of a missionary on a food blog but aren’t you glad to know about this woman? I am pretty sure,Arabic food was one of the thing,English woman like Ms Trotter must had to get used to.Fortunately for us,this dish was loved by all of us.I served it with rice, Algerian prefer it with couscous.  As i was looking for the main dish to cook for our Algerian night,I came across  chicken stew cooked with chickpeas.I must mention,most of these recipes were in French.I guess,french history is still very evident in Algerian culture.Again i have not followed one particular recipe.I understood the basic idea and spices used in this stew.I would mention,at...

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Salatat Khiyar(Algerian Cucumber Salad)

Posted by on Nov 5, 2013 in International, missions, Side Dish | 0 comments

 Lilias Trotter, have you heard of her? I found out about this amazing lady through Noel Piper’s book “Faithful women and their extraordinary God”. Well before she sailed to be a missionary in Algeria (more on that in my next post).She was a very gifted watercolor artist. She says, “I cannot give myself to painting in the way he [Ruskin] means and continue still to ‘seek first the Kingdom of God and His righteousness“{John Ruskin, the renowned artist of the time, said about her watercolors ‘extremely right minded and careful work’}.She enjoyed her art as a gift not a passion, Noël piper writes in her book. She had the ministry back home in England, to help create and run places and programs for poor working girls to get meals and sleep. She taught Bible classes and was involved in rescue work. It meant watching over the vulnerable girl in bad situation who might end her life otherwise .Imagine the looks she must have got, at the time of Victorian England to associate with the people who were considered lowest in the society. I am challenged by her audacity to care at the cost of reputation and friendship for the love of Christ.  You must be thinking why I am talking about Lilias Trotter on a food page? Simply because, I like history and I like to know about the culture. I would also commend the people who made the difference for Christ in the culture and I hope that you do do too. I served this salad with Algerian chicken dish. I liked the salad however I felt I wanted it to be slightly sweet. I will add a pinch of sugar next time, even though it’s not Algerian. PrintSalatat Khiyar(Algerian Cucumber Salad) Ingredients1/2 English cucumber sliced 1/4 Green Bell pepper,fine chopped 5-6 green olives sliced 2 tablespoon White wine vinegar handful of chopped parsley(or cilantro if you have) 1/4 cup Olive oil Dash of paprika salt and pepper to taste InstructionsMix all the ingredients,let it chill for little bit. Enjoy with chicken...

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Couscous with vegetable stew

Posted by on Nov 4, 2013 in International, missions | 0 comments

Continuing on the journey to Algeria, we checked out a visual geography series book on Algeria by Francesca Davis DiPiazza. I read part of it with kids and met with questions about sand dunes and desert fox, Fennec 🙂 Did you know that this country has been the battleground for centuries by many empires? Phoenicians, Romans, Arabs, Byzantines, Ottomans and French have invaded this country. Prayer points Arab brought Islam to the country in 7th century A.D.It continues to be religion of the land despite of many invasions and change in wind over the centuries. Algerians continue to debate the role religion should play in the democracy.Pray for the clarity in legislation to lead. Many Berbers are gravitated towards Christianity more out of disdain towards Islam then to love for Christ. May their eyes be opened.Pray for the reconciliation efforts.(operation world)   I also learnt that Couscous, not rice, is staple of Algerians. So we had to try it.A very specific, vessel couscousiere,is used to make couscous by Algerians .It is fair to say the couscous that I found at my grocery store is not the authentic couscous. Mine took 5 minute to cook, not what the Algerian couscous will take. I will be honest; my rice loving family didn’t like the couscous itself.I even chose tri-color couscous to make it appealing to the eyes!I simply cooked 1 cup of couscous as per the package direction. I served it along with vegetable stew. Both of my kids quickly picked out chick peas, to my son call it ‘chippies’. I browsed several recipe to get an idea about what makes up this stew and did my own adjustments. I am pretty sure that the vegetable stew will make a return with or without couscous in our home  PrintCouscous with vegetable stew Ingredients1 Zucchini 2 Carrots 1 Yellow Bell pepper 1 Onion (chopped) 1/2 can (15.5 Oz) Garbanzo beans (Chick peas) 1 Tablespoon Tomato paste pinch of cinnamon and nutmeg (optional) Cayenne to taste 1/4 teaspoon Turmeric Salt to taste Oil 1/2 cup water(You can use chicken broth) InstructionsChop the vegetables,zucchini,carrots,bell pepper in bite size pieces. In a pan,add oil. Add onion,saute it for couple of minutes. Add rest of the vegetables. Stir it for couple of minutes. Add garbanzo beans,tomato paste and rest of the spices. Add water. Cover it and simmer it down until vegetables are soft. Enjoy it with couscous or rice. 3.1

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