The second edition of Grace Kuto’s book (2008) was revised in the spirit of Harambee! – which is Swahili for “Let’s Pull Together for the Good of the Global Community.” The proceeds from the 1st edition of this book helped to fully fund the Chwele Health Clinic, which was built in 2000 and now serves nearly 58,000 people.
This second and latest edition so eloquently captures:
-The life and rich traditions of rural East Africa
-Inspiring stories from Volunteers and recipients of Chwele Community Development
-Simple, healthy and delicious recipes along with nutritional information ( see free recipes below)
-Stories from Grace’s childhood
What are the benefits of this book?
-100% of the proceeds support Chwele Community Development
-serves as an intercultural information reference to African-American communities in the United States
-invites the reader to experiment with foods from different parts of the world
What do others say about the book ?
“Among the many worthy projects supported by the indefatigable Grace through proceeds from the sale of Harambee are a clinic and schools in the Kenyan community of Chwele. So, dear reader, enjoy these mouthwatering recipes, learn a little Swahili, celebrate African culture, and most important, support a dear friend as she strives with joy and love to change the world, one life at a time.”– Extract from Foreword by Mark Mathabane, author of Kaffir Boy
Wali Wa Mnazi – Coconut Rice
Coconuts are commonly grown in coastal regions of East Africa so their use is more frequent there.
- 4 cups Jasmine Rice or Basmati rice
- 8 cups water
- 1/4 teaspoon salt (optional)
- 1/2 TBSP margarine
- 2 TBSP grated coconut
- In a deep pan, bring water to boil
- Wash rice
- To boiling water add rice, coconut, margarine and salt.
- On medium high heat bring rice and water to boil then reduce heat to medium low
- Cook until all water is absorbed
- Serve hot with your choice of meat, beans plus vegetables.
Groundnut Sauce with Spinach or Collard Greens
This dish is easy, fast and best prepared the last minute just before the meal is served. Collard greens are a common vegetable in East Africa and is eaten at lead twice a day by most Kenyan families. Africans love to eat it with ugali or rice
- 2 bags ( 1 pound) of frozen leafy spinach or two bunches freshly chopped collard greens
- 1 heaping teaspoon natural groundnut sauce( peanut butter)
- Salt to taste
- In a sauce pan, heat spinach while stirring occasionally until it starts to boil
- Add peanut butter and stir until well smoothly mixed
- Add a little salt to taste if desired.