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It was wonderful to welcome the family of Thomas Isaac Roberts and Martha Elizabeth Wreh to St. Luke on May 9. Many members of St. Luke have gotten to know this incredible family as they have provided food, rides, and met and talked with them. We will be continuing to work with them in securing housing, assisting with transportation and building relationships with one another over the coming weeks and months. Alongside Thomas and Martha the other family members are: Eric (19), Philip (20), Gentry (19), Teta Pauldea (9), Teta Rejah (12), Slabe (20), Suge (19), Constance (13), Jaytelleh (16), Ophelia (21). |
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Learning new Recipes! In April and May, Connie Ryks took to learning more about African food to help in welcoming the Roberts Family from Liberia. The night that the family arrived Connie made the following dish (which was quite well received by the Roberts family as well as those from St. Luke who were in attendance!) so we share it with you this month! African Chicken & Rice (Jollof Rice) Serves/Makes: 12 Ready In: 1-2 hrs Ingredients: 4 1/2 pounds broiler-fryer chicken, cut up (breasts or deboned simplifies the recipe) 48 ounces canned stewed tomatoes, undrained 3 cups water 3 teaspoons salt 3/8 teaspoon pepper 2 cups uncooked regular rice 3/8 teaspoon ground cinnamon 3/4 teaspoon ground red pepper 4 1/2 cups coarsely shredded green cabbage; 15 ounces frozen french green beans, thawed 3 onions, cut into 1/2-inch slices 3/4 teaspoon salt Directions: Heat chicken, tomatoes, water, 2 teaspoons salt and pepper to boiling in 5-quart Dutch oven; reduce heat. Cover and simmer 30 minutes. Remove chicken. Stir in rice, cinnamon and red pepper. Add chicken, cabbage, green beans and onions. Sprinkle with 1/2 teaspoon salt. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done - 30-45 minutes longer.
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