MUCHOMO RIBS CYIKAGO (CHICAGO) STYLE: NOTES ON HOSPITALITY, POVERTY, AND DIASPORA LIVING

The term Diaspora goes back to the Jewish experience of Babylonian exile.  Since then many people have borrowed the term to refer to an experience of leaving one’s homeland for an extended time and becoming multi-cultural in the process.   This process many times starts with great optimism, but then goes through a painful dashing of ambitions.   Too often the first voices to the Diaspora seek to sooth the pain while on a philosophic diet of falsehood (Jeremiah 28.)   Then it seems God is silent for a season.  When a called one does speak he brings hope, but with a message of settling down for as much as three generations.  In this process one is to remember the ideals of one’s cultural expressions of faith, be a good neighbor, invest in one’s children, and seek the Lord in prayer.   Then over time God will do more than any of us could imagine (Jeremiah 29:1-14.)

Many of us come to Diaspora living through forced relocation (refugee.)   Others start as students.  Some come as professional immigrants.   Few expect to spend a season living in poverty in a foreign land.   Yet, many Diaspora for a season are economically poor.  Yet, we remember that Jesus the Son of God had heaven’s infinite riches and then came to live among men in humility.   If God’s Son could become poor so that men could see, hear, and feel His compassion surely Diaspora can also walk a similar path of humility.  In this walk we not only learn empathy we rediscover creativity and our old values of hospitality.   Economic poverty does not make our community spiritually poor.   Spiritual poverty is a choice to not live in God’s blessings.

Here are some practicalities of hospitality, poverty, and Diaspora living:

• We shop at the least expensive grocery stores (such as Aldi.)   We first go to the special reduced price sections.  Though we can live on peanut butter and jelly sandwiches sometimes we find great deals on meats such as ribs and we buy enough that we can feed our relatives, neighbors, and friends an inexpensive, nutritious, and memorable meal.
• Our homes are full of visitors during the holidays.  We know what it is like to be lonely and we want to make sure we share our joy so none in our community are alone (Deuteronomy 10:19.).  We believe visitors are blessing and remember that some have even served angels unaware (Hebrews 13:2.)
• In our Diaspora parties we have traditions of hospitality such as introducing one another.   Surely we can help people find new friends.
• Another of our East African traditions is “Giving a push.”  Our goodbyes are long and drawn

  

  ZOE'S JERK BAR B Q SAUCE

  out.   We walk a distance with our visitors as they leave.   We don’t simply send them out the door.  In an urban environment we walk them to their car or to the public transport stop.
•  During “the push” we get extended time to share the most intimate of conversations and blessings.   Sometimes we exchange gifts.
• Recently, in the process of giving a push we were given a special bottle of Zoe’s Jerk BBQ by our friend, Lloyd Griffin.
•  Now we go back to our traditions of creativity.  Can we blend our East African muchomo with Chicago Barbecue tradition?

PREPARATION

• Take ribs and generously sprinkle with meat tenderizer.   Allow to sit in refrigerator for several hours.

•    Start a hot charcoal fire.  Wait for coals to become red hot.
•  Place a roasting pan over coals to prevent flames from burning meat.
•  Either rub a cut onion or lightly grease the grill rack so ribs do not stick.

GRILLING

• Place ribs on grill
•  Generously baste with Zoe’s Jerk BBQ
• Cover grill so meat is well smoked, heat is even, and flames are kept to a minimum.
• Keep ribs on grill for approximately 30 minutes.  Then turn to other side and baste again.
•  Check in about 30 minutes to see how the ribs have cooked.   Cut a few ribs to see how the meat has cooked.   If needed continue checking, basting, and turning with shorter times of covering and testing.
•  When done remove ribs, cover, and allow ribs to sit for about 10 to 15 minutes before serving.

SERVING

• KARIBUNI ABAGENYI (VISITORS ARE WELCOME!)  Besides your immediate
  
  family feel free to invite extended family, neighbors, and friends to dinner.  For some reason when we practice hospitality we always have enough food.
• If the group is becoming large gently suggest for others to bring some food.
• Mix up the starches.  Feel free to have traditional American side dishes such as corn bread, potato salad, and coleslaw.  Also, add starches from home such as rice and roasted sweet plantains (ngonja.)
•  If available serve with passion fruit juice (obatunda / maracuja.)
• Ask a community elder / pastor to say a prayer.  This can be either a man or woman.
• As this is a culturally blended affair be flexible with conversations, but inclusive and full of joy.
•  Ask questions.  When appropriate tell good stories.  Laugh even if the jokes don’t seem that funny.
• When the meal is over serve chai (African tea with milk, sugar, and ginger) or coffee.
•  When visitors leave give them a push.  Whisper blessings to them.  Receive their gifts.  Give
  
  a gift.
•   Repeat the process.   If you are displaced and in poverty still remain hopeful, creative, and generous.   Invest in your children’s education and talents.  Be a good neighbor.  Enjoy life.  Trust God to bring great good over generations.
• We greatly enjoyed Zoe’s Jerk BBQ.  For further information or to purchase some yourself go to http://www.littleslydees.com/  and
  http://lnlchicagostore.com/.  This is a great company to support who takes their inspiration from

  "The righteous care about justice for the poor,... (Proverbs 29:7. New International Version.)"

SEKOKO MUCHOMO (Not a chicken / Big Chicken / Turkey grilled)

Traditional muchomo (East African meat grilling) tends to be an affair of chicken, goat, pork, beef, and fish.   However, Africa is both an economically and spiritually booming continent that rapidly is incorporating other cultures to match opportunities.    Eating turkey for Thanksgiving is an American tradition.   For roughly the last 100 years Americans have come to Africa as diplomats, missionaries, development workers, and business people.   With their American presence has come a desire for a Thanksgiving turkey. 

Turkeys can be found in African rural settings but they are not as common as chickens.   When a country is experiencing a boom in the number of American personnel typically a growing turkey farming industry develops.   Most of the early turkey farmers free range so the turkeys tend to be a hardy muscular birds with a savory flavor.    As most African climates are warm roasting a turkey inside a home can make the house uncomfortably hot.   Thus combining the African art of muchomo with American turkey Thanksgiving roasting represents the best of the pragmatic missionary culture of adaptation for a community's celebration.

First find the right bird:

• Missionaries and development workers are likely the best source of information on local
  
  turkeys.   With their cultural and linguistic skills plus wide networks they are likely aware of the most entrepreneurial local farmers.
• In urban African areas there will likely develop a turkey supplier who can present a wide range of turkey sizes and in some cases different turkey farming techniques.
• In the United States there will likely not need to be a long time spent inquiring with local farmers.   However, there are still a wide variety of options at local stores.
• Since typically in a mzee's home over Thanksgiving there are a large number of teenagers and university students who bring ravenous appetites with little concern for turkey raising it is recommended that one simply buy the biggest turkeys one can find for the least price.

Preparation:

• If the turkey is frozen take out of the freezer at least 24 hours before beginning to cook.   Be careful that turkey is fully thawed as a thick turkey may be still frozen inside while the outside is thawed.
• Pat turkey dry.
• If desired stuff the turkey with dressing.   However, many prefer to cook turkey dressing separate from inside of the turkey.
• Prepare a large and hot charcoal fire.
• Place a roasting pan over the coals.   One may want a double or triple layer of roasting pans in case a hot fire burns through the pan.
• Rub a cut onion over the metal grill to prevent the turkey from sticking to the grill as it cooks.
• Create a mixture of spices and oils to baste the turkey.
• I prefer to use olive oil with steak seasonings, onion powder, and oregano mixed into the oil.   (However, be careful to have a strong roasting pan to catch the drippins or else a large flame can develop that will burn the turkey.)
• Smother the inside of the turkey with the mixture of olive oil and seasoning.   

Grilling:

• Place turkey on grill.
• Baste outside of turkey.
•  Approximately every 45 minutes lift the turkey and grill off of the flame.   Add 6 to 10 more charcoal briquettes.   
• Place grill and turkey back on fire and baste turkey again.  
• Be cautious not to start an oil fire.
• Keep lid on grill through most of cooking process to increase smoking taste of turkey and keep even heat.
• Cook until turkey is 165 degrees Fahrenheit.

Serving:

• Serve with traditional American starches such as potatoes, sweet potatoes, dressing / stuffing, and rolls.
• Gather as many people as one can find.   Wise old people and laughing children make a delightful combination.
• Have a community elder / pastor say a prayer.   (Prayer can be led by either a man or woman.)
• For a large crowd a serving line may be the best use of space and time.
• Throughout the dinner be loud Americans.   Talk boldly.   Laugh uncontrollably.   Discussing soccer is permitted, but it is preferred to discuss American football and baseball.
• At some point either near the end or beginning of dinner settle the group down to share memories of past Thanksgivings and also publicly thank God for His goodness over the last year.
• Desert should be finished with pumpkin, apple, blueberry, and pecan pies plus coffee.

Notes on Thanksgiving and Sikoko Muchomo:

• Sekoko muchomo reminds us the discipline of being thankful no matter what our situation.    God's Word tells use, "Give thanks to God no matter what circumstances you find yourself in. (This is God’s will for all of you in Jesus the Anointed.)(1 Thessalonians 5:18. The Voice.)
• Sekoko muchomo also reminds us that the missionary enterprise is one of adapting to culture for God's Kingdom's growth.  Master missionary Paul wrote, "I’m flexible, adaptable, and able to do and be whatever is needed for all kinds of people so that in the end I can use every means at my disposal to offer them salvation (1 Corinthians 9:22.  The Voice.)"

ENTE LUWOMBO CYIKAGO (BEEF LUWOMBO CHICAGO STYLE)

Luwombo is a delicious meal of the Baganda (ethnic Bantu group in Central Uganda) served during holidays and for very important guests and dignitaries.   It developed as a special meal in the Kabaka (King's) court.   It can be made from beef, goat, pork, chicken, and fish.   An expatriate visitor to Uganda finds luwombo to combine American flavors of grilling (barbecue) and slow cooking.   Luwombo is a true Ugandan treasure.   After tasting luwombo once an addictive like appetite for luwombo develops.   No matter how much time and distance separates one from Uganda the smell of a charcoal fire reminds one of the luwombo delicacy.

The following luwombo recipe will serve 10 to 15 people.

• Cut 2 kilos (approximately 3 pounds) of beef stew meat into pieces.
• Generously sprinkle meat tenderizer around meat pieces.
• Cut an onion in half and rub pan with onion to prevent burning of meat, onions, and mushrooms.
• Over a charcoal fire brown meat and saute onions and mushrooms.

Luwombo is then traditionally slow cooked within banana leaves in a clay pot of steaming water over an  open fire.   Since some locations outside of Uganda have a limited supply of both banana leaves and pleasant outside cooking weather one may substitute a crock pot / slow cooker for the steaming luwombo in banana leaves.

• Place browned meat and sauteed onions and mushrooms into a slow cooker.
• Add 2 cups of peanut butter.
• If available add bacon grease.   If not one can substitute a small amount of cooking oil.
• Add several diced tomatoes.
• Add slices carrots and potatoes.
• Add water.
• If available add mchuzi spicy beef flavor mix.   If mchuzi mix is unavailable add spices such as salt, sugar, onion salt, coriander, ginger, garlic, cumin, cinnamon, and paprika.
• Stir occasionally.   Taste periodically.   
• Add spices and more peanut butter after several hours of stewing to taste.   Remember it is better to slowly add spices to taste than to have too much spice to begin.

When meat and potatoes are tender serve.

• Serve with chapatis and matoke (Uganda plantains.)
• Ask a community elder (mzee) / pastor to say a prayer of thanksgiving before meal.   (Either a man or woman can say the prayer.)
• Eat with the joy of life.   Do not say a word while eating as this will be perceived as rude and uncivilized.   

After the meal greet all who have attended.

•  Also introduce visitors and pay particular attention to honoring previous generations.    
• Ask several  bzee (elders) to make speeches which are marked with humorous proverbs and stories.   Begin the process of organizing for community action such as raising money for school fees, wedding preparations,  and entrepreneurial business opportunities.  
• Serve a desert of fresh tropical fruits, obutunda (passion fruit), and chai (African tea boiled with ginger, whole milk, and sugar)
• Entertainment follows with traditional drumming, song, and dancing.   If there are those from outside of Buganda request for them also bring their traditional music and dance.   Pray for Burundi drummers; Lingala singers; and Rwandan, Congolese, Massai, and Acholi dancers to attend to present a true best of Africa's Great Lakes experience.
• Allow the youth to take plenty of photos and use social media to spread the joy of luwombo.
  

Notes on adding smoked fish to luwombo:

• Traditional luwombo is mixed with smoked fish to add flavor.
• However, some family and visitors may not appreciate the mixing of fish tastes with beef.

The following Bible texts offer counsel for bzee who are tempted to add smoked fish to luwombo without the consent of their children and wive / wives:

•   "Fathers, do not irritate and provoke your children to anger..., but rear them tenderly (Ephesians 6:4.  The Amplified Version.)"
• " You husbands, likewise, conduct your married lives with understanding....you should respect her... If you don’t, your prayers will be blocked. (1 Peter 3:7.  Complete Jewish Bible.)"