“Life begins at the end of your comfort zone.” — Neale Walsch. Have you ever felt compelled to go somewhere or do something that was exciting yet uncomfortable?
In the mid 1960s, my parents, Lathan and Madelyn Twining, accepted their calling as missionaries and educators to Zambia, Africa, where they were part of starting two secondary schools — in Choma and Pemba. My parents were only in their mid-20s when they packed up a few items and ventured into the unknown to fulfill this calling with both excitement and a little fear.
My dad knew it was with God’s prompting and blessing that they were accepting whatever those unknowns were. While he was eager to teach what he knew, he could not imagine all he and my mom would gain in return. Over their span of 12 years, they had the privilege of working alongside other missionaries and the native men, women, and children of Zambia. My parents saw a common and consistent attribute they admired in their new friends, one that was not dependent on how much or how little they had. It was pure JOY.
The Zambians seemed to embrace everything they did with a joyful spirit, and that made it much easier for my parents to adjust to being so far from home. Imagine teaching any subject and having both willing and eager students who listen and are engaged. The people embraced lessons and activities with enthusiasm because education represented opportunity. This joy created a mutually rewarding experience that forever touched and influenced my family’s lives.
During the early 1970s, my sister and I came along, and although we lived in Zambia less than seven years, we too were influenced by the Zambian spirit of celebration. The culture took root in our lives in many ways, one of which was through food. Even though Mom was already a good cook, she had to learn new methods using different ingredients and with less resources than she was used to. Fortunately, she had many new friends to help her learn and she quickly adapted. That love for cooking was passed on and has since brought joy to our family and friends here in Lenawee County.
Over 15 years ago, I was approached to consider hosting an African dinner as a live auction item for a local nonprofit organization. And I didn’t hesitate to embrace the opportunity to share this unique experience with others while raising funds for a great cause. My mom and sister helped me prepare for and serve these multicourse dinners, and my dad shared riveting stories that made everyone imagine they were on this safari with him.
While my parents are no longer able to participate in hosting these dinners, my husband, children, sister, and niece have all assisted on several occasions to put a dinner together and to serve up the sights, sounds, and smells of that African joy on a platter.
African Cucumber Mango Salad
1 cucumber, quartered and chilled
2 mangos, diced in bite size chunks and chilled
1 1/2 cups halved cherry tomatoes (on vine is best)
2 tsp jalapeno peppers, deseeded and chopped
1-2 tbsp red onion, chilled and finely diced
1 1/8 tsp garlic, pre-packed and chilled
1 tsp sea salt
2 tsp peanut or sunflower oil
1/4 tsp ground cinnamon
3/4 tsp cumin seeds, lightly toasted
1 tbsp coriander
2 1/2 tbsp roasted peanuts
1 1/2 tbsp fresh chopped cilantro
lime, thin sliced and chilled
Toss cucumber, diced onion, garlic, and salt in a small bowl and let stand for 20 minutes while you take a larger bowl and blend the oil, cinnamon, cumin seeds, and coriander together. Then, add the peppers and gently
stir in the cucumber mixture, tomatoes, and mango.
Garnish and serve with peanuts, fresh cilantro, and small lime wedges.
Mealie Soup
4 tsp salted butter
1 tsp pepper
1 cup finely chopped yellow or Vidalia onion
2 on-the-vine tomatoes, finely diced
1 can white corn, drained
1 can yellow cream corn
1 can evaporated milk
3 cups vegetable stock/broth
Salt to taste
Optional: 1-2 cups chopped curly kale, no stalks
Use a soup or stock pot and heat butter over moderate heat. Add onions, salt, and pepper and saute for about 5 minutes. Then, stir in tomatoes and cook for a few more minutes. Add the corn, milk, stock, and simmer on low for 15 minutes, stirring every 3-5 minutes.
Optional: Add kale and let mixture simmer for 5 more minutes.
Shown with samosas and mango chutney.
