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.)"