Scripture Reading
Read Psalm 37.
Psalm 37:18-19. The blameless spend their days under the Lord’s care, and their inheritance will endure forever. 19 In times of disaster they will not wither; in days of famine they will enjoy plenty.
2 Corinthians 8:14. At the present time your plenty will supply what they need, so that in turn their plenty will supply what you need. The goal is equality,
Philippians 4:12-13. I know what it is to be in need, and I know what it is to have plenty. I have learned the secret of being content in any and every situation, whether well fed or hungry, whether living in plenty or in want. 13 I can do all this through him who gives me strength.
Culture Reading
Read in Culture Smart: Kenya, Chapter 5, p. 98-109.
Some food options that you will want to look out for (and enjoy)
Ugali: corn meal—white corn cake used for dipping
Sukuma wiki—“make it through the week”; refers to boiled greens, usually featuring kale, spinach, cabbage, or other edible greens
Githeri—boiled beans, potatoes, peas, carrots
Mukimo—potatoes boiled and mixed with greens, hominy or corn mixed in
Nyama choma—roasted meat
Kuku—chicken
Mbuzi—goat
Mwanakwondoo—lamb
Nguruwe—pig/pork
Ng’ombe--beef
Chapati—flour tortilla/flat bread
Uji—fermented porridge
Mandazi—fried flour (like a sopapilla)
Ndizi—banana
Parachichi—avocado
Limau—lemon
Ndimu—lime
Embe—Mango
Nanasi—pineapple
Some key terms for drinks
Chai—tea boiled in milk, often served with sugar
British tea—boiled water and straight tea
kafe; kahawa— Coffee
Maji—water
Juice is often a combination of maji + fruit: maji ya limau is lemonade.
Stoney—Kenyan soft drink with ginger; other flavors available
Daiwa—ginger drink with digestive benefits
Devotional Thought
Mission trips often mean a change in diet. Many missionaries expect to lose weight when travelling for extended periods. This is not the case in Kenya. Kenyans have a heavy starch diet with little protein. And if Western visitors do not intentionally find ways to burn calories during the day, they may put on 5 pounds during their adventures.
The food is certainly fresh, and Kenyans love to pile on the carbs and veggies. You will get no shortage of cabbage and kale. Fresh fruits are bountiful in season. The avocados are larger than your fist, and the mangos can be as big as your head. Pineapples are sweet (Dole has a large plantation just north of Nairobi), and all of this can grow in their backyards. And after a Kenyan has taken their dose of fiber, they will fill the hunger pangs with corn, potatoes, arrow root, sweet potatoes, plantains, or any other number of starchy options. Meat is a delicacy that most Kenyans partake of sparingly. Goat is the most prominent meet consumed, followed by lamb and then chicken. And every meal is topped off with a generous portion of chai tea—acting as a settling agent for the stomach and as “dessert in a cup.” To top it all off, there will no preservatives in any of these fresh options. There is a good chance your body will have a 7-day detox from all of the chemical preservatives in Western foods.
In some sense, there will be a chance for you to enjoy some new food experiences—some of which will be healthier options than you normally may eat. Certainly, it is a change to give thanks to God for the diversity in his creation, and the bountiful nature of his provision for humanity.
But as I think of bountiful nature of God’s provision in central Kenya, I am all the more stunned at the poverty and hunger that exists throughout the nation. Certainly the lack of preservatives is partly to blame for the food scarcity in Kenya. Also, there is a lack of dependable ways to ship distribute food to the poor in Nairobi and dryer northern/southern climates. And then there is the matter of paying for food. Thus, while abundance seems to be available, there are still many who are unable to benefit from that abundance—not unlike our own society as well.
This will be one problem that we will observe but will have little chance to solve. But it is good for us to be aware of the food culture in Kenya. They will take part in whatever bounty they receive. And they will share in the abundance when appropriate. Then they will be scratch out an existence until the next moment of bounty—very much living within the rhythm of an agricultural life. It will be good for us to fellowship around the table with our hosts and new friends. It will be good for us to enjoy the bounty of Kenya. And our gratefulness and thankfulness should always be on display. And when able, we will share with others—so that we may create spaces to share the Gospel and to train others in the ways of the Kingdom.
Reflection and Prayer
Pray for an attitude of wonder, appreciation, and thanksgiving as we experience God's great creativity on our trip.
Pray for protection in our adventures, especially with food and our stomach health.
Pray for God to create sacred spaces in which we will minister and proclaim the truth.
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