Much for which to be thankful

This week we are thankful for our family and friends who gathered at Sekou and Alicia Koné’s home for a traditional African dinner benefitting the St. Genevieve Orphanage in Katiola, Côte d’Ivoire, an organization for which we are raising funds and delivering medical supplies during our upcoming Travel With Purpose trip, departing December 27th.  

Guests enjoyed Maafe, West African Peanut Soup (see recipe, below); Poisson Braisé, crispy fried head-on fish; attieké, cassava couscous; and a salad of rough chopped peppers, onions, tomatoes, garlic and fresh lemon juice (dinner was DELICIOUS), followed by a presentation on the orphanage.

As we’ve shared in the past, the St. Genevieve Orphanage is home to 20 children and young adults who might otherwise have been subject to abandonment or infanticide due to local tribal beliefs and customs around children born with disabilities, twin births and when the mother dies in childbirth. The orphanage has served over 100 children since opening in 2011.

We are pleased to say the dinner raised over $1,200 which will help with building a fence to protect St. Genevieve’s farm and purchase school uniforms. We will also be bringing donated over-the-counter medications and school supplies.

Those interested in supporting our Travel With Purpose efforts on behalf of St. Genevieve may send checks addressed to Alicia Koné, c/o Koné Consulting, 23632 Highway 99, Suite F, #225 Edmonds, WA 98026. Donated medications may also be sent, please see list here. Check out our Travel with Purpose page to learn more about our trip.

West African Peanutpaste Soup

Click here or the link above to view and print a .pdf version

Ingredients

2-3 lbs. chicken pieces (bone-in)
2 medium onions – minced
2 carrots – minced
1 bell pepper – minced
1-2 jalapeno peppers – minced
4-6 cloves garlic – minced
1 14 oz can chopped tomatoes
1 14 oz can tomato sauce
1 4 oz can tomato paste
3-4 c. water
1 cube Maggi
2 cubes chicken boullion
½ c. peanut butter (smooth)
Salt and pepper to taste
4 c. cabbage – chopped
4-6 c. rice – soup will be served over rice.

Season chicken and brown in Dutch oven with 2 Tbls oil. Add minced onion, carrot, peppers, and garlic. Sauté for 5 min. Add tomato products, water, and Maggi/bouillon. Bring to boil. Add water and peanut butter. Bring to boil. Add cabbage. Season with salt and pepper. Turn heat to med-low and simmer for 30 min or until chicken is tender.

Serve hot over rice. Can serve a sambal or other spicy relish on side for additional heat.