Recipes from Our Kitchens to Yours by LoveJusticeInternational

Recipes from Our Kitchens to Yours A C O O K B O O K O F L J I F A M I LY RECIPES FROM AROUND THE WORLD

NEPAL SOUTH AFRICA INDIA KENYA GHANA

A C O O K B O O K O F L J I F A M I LY RECIPES FROM AROUND THE WORLD

NEPAL SOUTH AFRICA INDIA KENYA GHANA

Table of Contents A Letter from the President

NEPAL

Recipe: Thukpa

Recipe: Dal Bhat - Lentils and Rice

Recipe: Momos with Chili Chutney

LJI’s Work in Nepal

SOUTH AFRICA

Recipe: Bobotie

Recipe: Malva Pudding

Recipe: Peri Peri Roasted Chicken

LJI’s Work in South Africa

INDIA

Recipe: Chicken Curry and Rice

Recipe: Murgh Makhani - Indian Butter Chicken

Recipe: Amma’s Chai

LJI’s Work in India

KENYA

Recipe: Beef and Vegetable Samosas

Recipe: Ugali - Cornmeal Porridge

Recipe: Mango and Cucumber Salad

LJI’s Work in Kenya

GHANA

Recipe: Peanut Stew

Recipe: Jollof Rice

Recipe: Ghanaian Spiced Shortbread

LJI’s Work in Ghana

Our Mission

Acknowledgements & Thanks

Recipe References

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A Letter from the President Love Justice Family, Nearly 20 years have passed since a group of us first visited Nepal. Fresh out of college, we were searching for adventure and purpose, and we would find them both in the coming months and years. When Love Justice was started in 2004, I was living alone in Nepal; I didn’t have a kitchen, and I ate most of my meals at holein-the-wall restaurants with a stack of books and a laptop, at first overcoming my fear of exotic foods and then coming to relish the novelty of new tastes. I’ll always remember the first place I found that served me a delicious, hot meal I had never heard of before: chicken biryani. By the time I had my own place with a kitchen in Nepal, Love Justice already had transit monitoring stations throughout the country. It was both the longing for familiar, comfortable foods and the sense of exotic exploration that drove me to start cooking. Now that Love Justice is working around the world, I have perhaps less time to cook but more friends to cook for, eat with, and learn from. These days, we all could use a bit more of the joyous community that comes from a meal prepared and carried out in love. So we at Love Justice would like to share with you these recipes from our friends around the world. Wherever you are, we thank you for the generosity that has allowed us to impact many lives, and we hope that whatever community you are sharing meals with brings you joy—and that one or two of the recipes in this cookbook will give you just a little bit extra! Sincerely, John Molineux LJI President & Founder

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Dishes from

NEPAL

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In 2002, five young men who had just graduated from Taylor University in Upland, Indiana, booked flights to the remote country of Nepal. Drawn by the majesty and mystery of the Himalaya Mountains, they stepped on the plane bound for the other side of the world, praying God would guide them to an organization that could use them as volunteers. These young men were immediately drawn to the plight of the children they saw living on the streets in Nepal. As they began to get involved in this work, the need seemed overwhelming, and they connected with and learned from organizations working on the ground and began dreaming together about how to make an impact. This trip would plant the seeds in their hearts that would grow to become Love Justice International.

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Thukpa थुकपा

Serves: 6 Prep Time: 15 minutes Cooking Time: 45 minutes

INGRED IENTS CHICKEN STOCK 4 tablespoons vegetable oil (60 g) ½ pound chicken, skinless (250 g) 1 onion, diced 1 cup mushrooms, chopped (128 g) 1 teaspoon salt (5 g) 1 star anise (optional) ½ teaspoon coriander seeds (3.5 g) 1 teaspoon black peppercorns, whole (5 g) 8 cups water (1,024 g) CHILI PASTE 10 dried red chilies, whole 1 cup water (128 g) ½ cup oil (64 g) 1 teaspoon soy sauce (5 g) 1 teaspoon sugar (5 g) 1 ½ teaspoons salt (8 g) ½ teaspoon vinegar (2.5 g) THUKPA 2 tablespoons oil (30 g) 1 tablespoon garlic, minced (15 g) ½ tablespoon ginger, minced (7.5 g) ½ cup bok choy (35 g) or spinach, diced (15 g) ½ cup cabbage, shredded (64 g) ½ cup carrots, julienned (64 g) 1 teaspoon soy sauce (5 g) ½ teaspoon vinegar (2.5 g) Salt to taste Pepper to taste 2 tablespoons spring onions, chopped (30 g) 1 ½ cups rice noodles (194 g)

INSTRUCTIONS CHICKEN STOCK 1. Heat oil in your pan and when the oil is hot, add chicken pieces, allowing them to brown for 3–4 minutes. Once they are lightly seared, turn them over to continue cooking. 2. Add onion, celery, mushroom, and sprinkle some salt. Stir and lightly sauté for a minute. Add star anise, coriander seeds, and peppercorns, mixing to combine. Sauté for another 3–4 minutes. Add water, stir, and close the lid. 3. Cook for 10–15 minutes until your chicken is cooked thoroughly. Remove chicken and using two forks, shred the chicken and set it aside. CHILI PASTE 1. In boiling hot water, soak dried red chilies for 20–30 minutes or until soft. Remove the chilies and blend them into a coarse paste. 2. Add oil to a pan on low heat and once warm, add the coarse chili paste and fry for 10 minutes while stirring continuously. Add sugar, soy sauce, and salt. Mix well and then add the vinegar. Stir and set aside. THUKPA 1. Heat oil in your pan and once the oil is hot, add garlic and ginger and sauté for 1–2 minutes. 2. Add the cabbage, bok choy (or spinach) and carrots, sautéing together for a minute. Add the stock and mix to combine. 3. Stir in soy sauce, vinegar, salt, and pepper until well combined. Add the shredded chicken, allowing the thukpa to simmer for 2 minutes. 4. To assemble, place cooked noodles in a bowl. Pour chicken soup on top with chicken and veggies. Season with chopped spring onions and drizzle with chili paste.

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DAL BHAT: LENTILS AND RICE दाल र चामल Serves: 4 Prep Time: 10 minutes Cooking Time: 35 minutes

INGREDIENTS

INSTRUCTIONS

2 tablespoons oil (26.4 g)

1. Heat the oil in a large frying pan and cook the onions until translucent but not brown. 2. Turn the heat to low and add in the garlic, ginger, crushed coriander seeds, red chili powder, and turmeric powder. Stir to combine and cook for about 3 minutes or so. 3. Add in the red lentils and mix well with the onion mixture. 4. Add in the water and bring it to a boil. 5. Add the salt and then reduce the heat and simmer for about 15 minutes or until the lentils are tender. 6. Stir in the fresh cilantro and remove from the heat. 7. Serve with boiled or steamed white rice.

1 onion, finely chopped (52 g) 2 cloves of garlic, minced (6 g) 2-inch piece of ginger, grated (10.4 g) 1 teaspoon coriander seeds, crushed (3 g) ½ teaspoon red chili powder (1.3 g) ½ teaspoon turmeric powder (1.3 g) 1 cup red lentils, washed (260 g) 3 cups water (672 g) 1 teaspoon salt (2.4 g) 2 tablespoons chopped cilantro (12 g) 2 cups cooked white rice to serve with dal (400 g)

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N E P A L

Momos Chili Chutney with

मिर्च चटनी संग मोमो

Yields: 40 momos Prep time: 20 minutes Cooking time: 25–40 minutes

INGREDIENTS MOMOS ½ pound ground chicken (227 g) ¼ red onion, chopped ¼ cup scallions, chopped (25 g) ¼ cup fresh cilantro, chopped (4 g) ½ tablespoon garlic, minced (4 g) ½ tablespoon ginger, grated (4 g) ½ teaspoon turmeric (1.58 g) ½ teaspoon ground cumin (1.58 g) ½ teaspoon chili powder (1.58 g) ½ teaspoon garam masala (1.58 g) 1 tablespoon ghee or butter, melted (14.2 g) 1 tablespoon oil (13.6 g) 40 small dumpling wrappers Napa cabbage, or parchment paper, to line the steamer CHUTNEY (DIPPING SAUCE) 2 tomatoes (193 g) 4 dry red chilies, halved with seeds removed 4 to 5 cloves of garlic, chopped 1 ½ Sichuan peppers ⅓ teaspoon black pepper (1.5 g) ½ teaspoon sugar (3 g) 4 cups water (944 g) Salt to taste

INSTRUCTIONS 1. For the filling, combine the ground chicken, red onion, scallions, cilantro, garlic, ginger, turmeric, cumin, chili powder, garam masala, ghee, and oil together in a large bowl. 2. Place a tablespoon of the filling in the middle of a dumpling wrapper. Dip your finger in water, and lightly wet the outer inside rim of the wrapper. 3. Pinch the top of the wrapper, using your fingers to pleat and seal the wrapper as you move around the edge. Repeat until all wrappers are filled. 4. Fill a large pot a third of the way with water and bring to a boil over high heat. Top with a dumpling steamer basket. Line the basket with cabbage leaves (or parchment paper) and steam the momos in batches for 12–15 minutes until the wrapper becomes semi-translucent. 5. To make the chutney dipping sauce, heat 3 cups of water and once simmering, place tomatoes and dried red chilies in the boiling water. Let them cook for 8–9 minutes. Strain and let them cool. Add these, alongside all the remaining ingredients, to a high-speed blender. Blend and add sugar and salt as needed. 6. Serve the chutney dipping sauce alongside the momos.

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According to the Global Slavery Index, there are approximately 171,000 individuals living in modern-day slavery in Nepal. Human traffickers exploit both domestic and foreign victims within the country as well as Nepali victims abroad. Nepali females are exploited by sex traffickers in Nepal, India, the Middle East, Malaysia, and—to a lesser extent—other countries in Asia and sub-Saharan Africa. Traffickers use Nepal’s open border with India to transport Nepali women and children to India for sex trafficking, sometimes under the guise of hiring them as “orchestra dancers” to perform at public functions, where they are then sexually abused by men. Labor traffickers exploit Nepali men, women, and children in Nepal, India, and the Middle East, primarily males in the construction sector and females in domestic work. In 2006, Love Justice launched their anti-trafficking work in the country, implementing transit monitoring on the border of Nepal and India. Since that time, LJI Nepal has expanded to other strategic transit areas, where they continue to intercept vulnerable individuals and assist authorities with the arrests of suspects.

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Although momos and thukpa are originally from Tibet, they have been widely adapted in Nepali food culture and have become two of the most popular dishes of Nepali cuisine. In the 14th century, the Newar merchants of Kathmandu Valley are believed to have brought the momo recipe to Nepal from Tibet where they frequently went for their business trips. Since then, the recipe has been uniquely developed over many generations to suit the taste of the Nepali palate. Due to their popularity, momos are often called the unofficial national food of Nepal. Since my childhood, I’ve watched my parents prepare momos and thukpa for either lunch, dinner, or a snack. As a kid, it was a memorable experience to sit together with my family and enjoy these dishes; they are heartwarming meals, especially during the winter season. Sheital LJI Nepal Staff Sheital joined Love Justice in 2016, and she is an invaluable member of our team in Nepal. She loves working for the Lord and helping those who are in need, and she is passionate about fighting for those who cannot speak up for themselves. She enjoys traveling to new places, singing, shopping, and cooking new delicacies for her family and loved ones.

”

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Dishes from

SOUTH AFRICA South Africa is a multilingual and ethnically diverse country. Besides the 11 officially recognized languages, an array of others—African, European, Asian, and more—are spoken in South Africa, as the country lies at the crossroads of southern Africa. In fact, in post-apartheid South Africa, the then Anglican Archbishop of Cape Town, Desmond Tutu, coined the term “Rainbow Nation” to encapsulate the unity of multiculturalism and the coming together of people of many different races in a country once identified with the strict division of white and black. The phrase was elaborated upon by President Nelson Mandela in his first month of office in 1994, when he proclaimed: “Each of us is as intimately attached to the soil of this beautiful country as are the famous jacaranda trees of Pretoria and the mimosa trees of the bushveld—a rainbow nation at peace with itself and the world.”

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Bobotie Serves: 6 Prep time: 30 minutes Cooking time: 40 minutes

INGREDIENTS

INSTRUCTIONS

2 slices of white bread

1. Preheat the oven to 350°F/180°C. 2. Pour cold water over the two slices of white bread and set them aside to soak. 3. In a saucepan, heat butter and sauté onions, stirring regularly for 10 minutes or until onions are translucent. Add the garlic and ground beef followed by curry paste, herbs, spices, chutney, sultanas (golden raisins), and four of the bay leaves. Stir well. Add 1 teaspoon salt and plenty of ground black pepper. Cover the mixture and let it simmer. 4. Lightly squeeze water from the white bread, then stir it into the meat mixture. Place the mixture into a deep baking pan (9x13). 5. Before baking, beat the milk and eggs with salt and pepper; then pour over the meat. Set two bay leaves on the mixture and bake for 35–40 minutes until the topping is set and turns golden.

2 onions, chopped (104 g) ¼ cup butter (25 g) 2 garlic cloves, crushed 2 pounds ground or minced beef (1 kg) 2 tablespoons Madras curry paste (28 g) 1 teaspoon dried mixed herbs (1 g) 3 whole cloves 5 allspice berries 2 tablespoons peach or mango chutney (40 g) 3 tablespoons of sultanas or golden raisins, optional (30 g) 6 bay leaves TOPPING 1 ¼ cup whole milk (309 g) 2 eggs

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MALVA PUDDING Serves: 8 Prep time: 20 minutes Cooking time: 45 minutes

INGREDIENTS

INSTRUCTIONS

PUDDING

1. Preheat the oven to 375°F/190°C. 2. Beat baker’s sugar and eggs until fluffy; then beat in the jam until the mixture is a creamy consistency. 3. Sift dry ingredients into a separate bowl. 4. Melt butter in a small pan on medium heat, and then add the vinegar and milk. 5. Add the egg mixture and the butter mixture to the sifted ingredients and mix until well combined. 6. Pour into an ovenproof casserole dish (9x9). 7. Bake for 45 minutes, or until the top is nicely browned. 8. Melt all the sauce ingredients together in a small pot over medium heat, and then pour over the pudding before serving, preferably while it’s still hot. 9. Serve with ice cream or custard—or both.

1 cup baker’s sugar (192 g) 2 eggs (room temperature) 1 tablespoon smooth apricot jam (20 g) 1 ¼ cup cake flour (113.6 g) 1 teaspoon baking soda (4.8 g) A pinch salt 2 tablespoons butter (28.4 g) 1 tablespoon vinegar (15 g) ½ cup milk (122 g) SAUCE 1 cup cream (238 g) ½ cup butter (113.5 g) ½ cup sugar (96 g) ½ cup water, orange juice, sherry, or brandy (112 g)

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SOUTH AFRIC

Peri Peri

Roasted Chicken

Inkukhu Eyosiwe yePeri Peri

Serves: 4 Prep time: 15 minutes Cooking time: 35 minutes

INGREDIENTS CHICKEN 2 ½ pounds chicken, bone-in or boneless pieces of any cut (1,133 g) 1 teaspoon paprika (3 g) 2 tablespoons lemon juice (29 g) ½ cup peri peri sauce (112 g) 3 tablespoons olive oil (40 g) Salt to taste PERI PERI SAUCE 2 red bell peppers, chopped 8 bird’s eye chilies, chopped 1 red onion, chopped (52 g) 4 garlic cloves, minced 1 lemon, juiced and zested ¼ cup red wine vinegar (57 g) 2 teaspoons paprika powder (6.4 g) 2 teaspoons cayenne pepper (6.4 g) 2 teaspoons dried oregano (6.4 g) 2 teaspoons salt (12 g)

INSTRUCTIONS SAUCE 1. Add all ingredients to a high-speed blender or food processor and blend for 1 minute, until the ingredients become smooth. 2. Add to a saucepan and cook on medium-high heat for 5 minutes. 3. Turn off the heat and let the sauce cool. CHICKEN 1. Season chicken with salt, paprika, and lemon juice. Let rest for a few minutes. 2. Marinate the chicken with the peri peri sauce. Cover the bowl with plastic wrap and place it in the fridge for 3–4 hours. You can marinate overnight if you would like. 3. Heat a pan (cast iron, if possible) on the stove. Brush the pan with olive oil and arrange the chicken pieces in the pan without overcrowding. Cook them, rotating side to side after a few minutes, until fully cooked. It should take you approximately 30 minutes. Brush the chicken pieces with olive oil or drizzle oil on the skillet while cooking the chicken.

1 teaspoon brown sugar (4 g) 1 teaspoon black pepper (2.8 g) ½ cup vegetable oil (109 g) ½ cup cilantro, chopped (2 g)

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An estimated 155,000 people are currently living in modern-day slavery in South Africa (Global Slavery Index). In 2016, Love Justice piloted their first transit monitoring station there, working to intercept at-risk individuals and prevent them from experiencing exploitation. In addition to expanding their antitrafficking work throughout the country, the team in South Africa has also piloted a new mobile app called The Freedom App, designed to empower people with enough information to help them determine if a job opportunity is legitimate. This innovative tool has enabled LJI South Africa to intercept many vulnerable people pursuing suspicious jobs online.

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“

Food in South Africa is an enormous part of any social gathering, but a braai is our favourite. So there are many great memories of gathering with family and friends to braai for all occasions! Most South Africans—from any background—would probably say that a meal isn’t a meal without meat. The country is a melting pot of different ethnicities and nationalities, so we are spoiled with a wide range of “South African” foods.

”

When I think back to my memories of cooking food together with my family, the one day that stands out was when I was very young and my family including aunts, uncles, and cousins all went down to the beach and did a “mussel dance” in the sea to collect mussels for a seafood feast. (For a mussel dance, you stand barefoot in the wet sand and twist your feet until you feel a shell. Then, you dig in the sand to see if it’s a mussel!) Briony LJI South Africa Staff

Briony is a project manager working on The Freedom Project, a mobile monitoring program in South Africa. She is passionate about fighting injustice and is determined to help her team find creative ways to prevent people from being trafficked.

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Dishes from

INDIA

One of the oldest civilizations in the world, India is a country steeped in multiculturalism and diverse religious traditions. Home to an estimated 1.36 billion people, it is the second-most populous country in the world (after China).

With its rich historical heritage, picturesque scenery, and mystical culture, India is among the world’s most popular tourist destinations. Those who visit this eclectic country are embraced by a plethora of colorful cuisines, ceremonial customs, ancient arts, and a compelling, complex people.

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Chicken Curry and rice

िचकन करी ओर चावल Serves: 4 Prep time: 10 minutes Cooking time: 25 minutes

INGREDIENTS

INSTRUCTIONS

1 ½ pounds boneless chicken (454 g)

1. Cut chicken into small pieces, about 1–2 inches in size. 2. Heat oil in a pan, add the whole spices, and sauté for 30 seconds. 3. Add the chopped green chili, ginger, garlic, and onions to the pot and sauté for 4 minutes until they turn golden brown, stirring frequently. 4. Add the chopped tomatoes and additional spices. Sauté for another 4 minutes, while stirring at regular intervals. 5. Add the chicken and sauté for 3–4 minutes. Scrape the bottom of the pan to get all the extra flavor for the curry. 6. Add the water and stir everything together with the chicken. 7. Let the curry simmer on medium heat for 10–15 minutes until the chicken is cooked thoroughly. 8. While the curry is cooking, prepare the rice. 9. Once the chicken is fully cooked, your curry is ready to serve. Stir the lemon juice into the curry and garnish with cilantro.

4–5 tablespoons ghee or oil (54 g) ½ green chili, chopped ½-inch fresh ginger, chopped 7 garlic cloves, chopped 2 onions, chopped 3 tomatoes, chopped ½–1 cup water (118 g) ½ tablespoon lemon juice (7.4 g) Cilantro for garnish Rice for serving WHOLE SPICES ½ teaspoon black cardamom (4.7 g) 3 bay leaves 9 cloves 9 black peppercorns 1 teaspoon cumin seeds (3 g) SPICES 1 tablespoon coriander powder (9.5 g) 1 teaspoon Kashmiri red chili powder (3 g) 1 teaspoon garam masala (3 g) ½ teaspoon ground turmeric (1.5 g) ½ teaspoon salt (1.5 g)

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MURGH MAKHANI: INDIAN BUTTER CHICKEN मुर्ग मखनी Serves: 4–6 Prep time: 20 minutes Cooking time: 40 minutes

INGREDIENTS

INSTRUCTIONS

CHICKEN

1. Preheat the oven to 400°F/205°C. Grease a rimmed baking sheet with cooking oil spray. 2. Combine the chicken meat with lime juice, chili powder, garam masala, salt, yogurt, garlic, and ginger in a mixing bowl; then spread evenly over the baking sheet. Roast (middle rack) for 15–18 minutes, until the chicken is just cooked through. 3. Meanwhile, make the sauce: Heat the oil in a pot over medium heat. Once the oil shimmers, add the onion and cook for 2 or 3 minutes, until softened. Stir in the tomato; cook for 10–12 minutes. 4. Use a spatula to press the sauce through a fine-mesh strainer back into the pot, or puree with an immersion (stick) blender right in the pot. Stir in the garlic, ginger, chili powder, garam masala, and cumin until well blended; then add the chicken, stirring to coat it with sauce. Cook for 3–5 minutes, just until heated through. 5. Just before serving, add the butter. Once it has melted, stir in the cream until well incorporated. Immediately remove from the heat; serve warm.

1 ½ pounds boneless, skinless chicken (white and/ or dark meat), cut into 1 ½-inch chunks (681 g) 1 tablespoon fresh lime juice (14 g) 1 teaspoon Kashmiri chili powder (2.8 g) 2 teaspoons garam masala (5.6 g) 1 ½ teaspoons salt (9 g) ¼ cup plain, full-fat yogurt (57 g) 1 tablespoon minced garlic (3 g) 1 tablespoon fresh ginger, finely minced (6 g) SAUCE 2 tablespoons canola or vegetable oil (28 g) 1 yellow onion, finely chopped 4 medium tomatoes, hulled and chopped 1 teaspoon minced garlic (2.5 g) 2 teaspoons fresh ginger, minced (2 g) 1 tablespoon Kashmiri chili powder (8.4 g) 1 tablespoon garam masala (8.4 g) 1 teaspoon ground cumin (2.8 g) 2 tablespoons salted butter (14 g) ⅓ cup heavy cream (79 g)

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I N D I A

Amma’s Chai

अम्मा की चाय

Serves: 4 Prep time: 5 minutes Cooking time: 10 minutes

INGREDIENTS

INSTRUCTIONS

3 ½ cups water (600 g) 3 ½ cups milk (600 g) 1 ¼ tablespoons fresh ginger, diced (16 g) 2 whole cloves 2 cardamom pods ¼ cup sugar (50 g) 3 teaspoons *CTC tea (16 g)

1. Roughly crush the cloves and cardamom pods to release their flavors. 2. Heat a saucepan to medium-high and add the water, cloves, cardamom, and ginger. 3. Cover the pan and let the water come to a boil. Allow the spices to bubble in the water for about 4 minutes. 4. Add the milk, and once it comes to a simmer, add the tea and sugar. 5. Allow this mixture to boil vigorously. Let the tea reach the point where it’s about to boil over the top of your pan; then turn down the heat and let it simmer for about 4 minutes. You will see the tea change color from white to a golden brown. 6. Strain and serve immediately. This tea is delicious served alongside biscuits!

NOTES: *CTC is shorthand for a method of processing tea (crush, tear, curl). We highly recommend Wagh Bakri, Tata Tea, or a comparable Indian brand.

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Unfortunately, in addition to being a popular destination for those seeking adventure and cultural enlightenment, for years India has remained the “top destination” for human trafficking in South Asia, according to the United Nations Office on Drugs and Crime). In fact, almost 8 million people are living in modern-day slavery in India today (Global Slavery Index). The fundamental causes of human trafficking in India are poverty, hunger, illiteracy, and the sheer vulnerability of innocent people who fall prey to the false promises of traffickers. Love Justice International began their antitrafficking efforts in India in 2015. Since that time, the team has expanded their transit monitoring work to other strategic locations throughout the country. Determined to change the shocking trafficking statistics within the country, LJI India is dedicated to finding at-risk individuals and preventing them from being abused.

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“ 42

Regarding the food culture, I can say that for many Indians, sitting down with their family for a meal is one of the most important activities of the day. As a country, we firmly believe that the family that eats together stays together, and meal time is a strong source of family bonding, talking, and sharing. In fact, an Indian meal is always meant to be shared, with everyone eating a little bit of everything. Darjeeling tea, which is world famous, is generally consumed by the local people here. I have a fond memory of traveling by motorcycle to visit Gopaldhara Tea Estate for a weekend. Situated in the Darjeeling Hills about 7,000 feet above sea level, the estate is surrounded by other lush tea plantations and offers a picturesque view of the 130-year-old legacy of tea production. Sipping a cup of Darjeeling oolong tea while looking over the hilly tea gardens is something I’d love to do again sometime soon. Ashim LJI India Staff

”

Ashim joined Love Justice in 2016 and has helped coordinate the successful rescue of several individuals who have been taken across the border to Nepal for bonded labor. Currently, Ashim oversees the work of Love Justice at four transit monitoring stations in India. He loves touring long distances on his motorcycle, visiting places of natural beauty, working out, and watching rom-coms.

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Dishes from

KENYA

Located in East Africa, Kenya is one of the most diverse countries on the continent. Its geography extends from the exquisite white sands and turquoise-blue coastal waters of the Indian Ocean to the volcanic mountains in the Great Rift Valley to the agricultural region of the highlands near the largest freshwater lake in Africa. Most Kenyans live in the highlands, where Nairobi, the capital, sits at an altitude of 5,577 feet. Many languages, religions, and cultural traditions converge in Kenya, making it a dynamic and vibrant place to visit and experience.

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INSTRUCTIONS

Beef and Vegetable

Samosas

samosa za mboga na nyama

Serves: 15 Prep time: 10 minutes Cooking time: 1 hour

INGREDIENTS FILLING 1 ½ tablespoons olive oil (20.5 g) 1 pound ground beef (455 g) 1 red onion, diced 1 garlic clove, minced 1 green chili or jalapeño, minced 1 teaspoon salt (6 g) 1 teaspoon pepper (6 g) 1 teaspoon ground coriander (6 g) 1 teaspoon cumin (6 g) 4 scallions, diced 1 cup frozen peas, defrosted (134 g) 2 tablespoons cilantro, chopped (2 g) DOUGH 3 ⅓ cups flour (400 g) 3 tablespoons oil (41 g) ½ teaspoon salt (3 g) Water (Add as needed, until the dough is formed.)

1. In a large pan over medium-high, heat the oil. Once hot, add the ground beef and cook for 3 minutes. Add onions and cook until the beef is browned and the onions are translucent. 2. Add the scallions, jalapeño, garlic, coriander, salt, pepper, and cumin to the meat. Cook for 2 minutes. Add the peas and cilantro, then cook for another 2 minutes. Remove the meat mixture from the heat and let it cool. 3. In a large bowl, combine the flour, salt, oil, and water. Mix together, adding water as needed. Once the dough pulls away from the sides of the bowl, place it on a lightly floured surface and knead for a few minutes, until the dough is smooth and soft. 4. Shape dough into a ball and brush with olive oil. Cover with plastic wrap and a towel. Let the dough rest for 30 minutes. 5. Remove towel and plastic wrap, and roll the dough into a 10-inch (25 cm) long log. Cut into 10 even sections. Take each section and roll it into a ball. Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle about 10 inches (25 cm) in diameter. Repeat with the remaining dough. Stack the dough circles as you roll them out, sprinkling flour between each one. 6. In a greased, large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough. 7. Cut one of the dough circles into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone-like pocket. Fill the pocket with meat filling; then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling. 8. In a large, deep pan, heat the oil to 350°F/180°C. Carefully place samosas in a pan in small batches. Fry each for about 5 minutes until light, golden brown. Remove from oil and drain on paper towels.

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UGALI: CORNMEAL PORRIDGE Uji wa unga wa mahindi

Serves: 4–6 Prep time: 10 minutes Cooking time: 45 minutes

INGREDIENTS 4 cups water (960 g) ½–1 teaspoon salt (3–6 g) 2 cups fine cornmeal (264 g)

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INSTRUCTIONS 1. Bring the water and salt to a boil in a large saucepan. 2. Pour the cornmeal into the boiling water in a steady stream, stirring constantly with your other hand. Keep stirring with a wooden spoon to avoid lumps. Smash any lumps that do form. The mixture will thicken up quickly. 3. Turn the heat down to medium, and keep stirring and cooking the mixture for 5 minutes, until a thick ball forms. 4. Turn the heat to low, cover the saucepan, and cook the ugali for 10 more minutes, stirring occasionally. 5. Scrape the mass of cooked ugali onto a plate and quickly shape it into a thick disk using a silicone spatula. 6. Place the ugali in the center of the kitchen table. 7. Traditionally, each person pinches off small balls of the ugali. Using their thumbs, they make an indent in the middle of the ball, and then they use it to scoop up the main dish and eat it. 8. Serve the ugali with any hearty stew or soup.

K E N Y A

Mango and

Cucumber Salad Embe & saladi ya tango

Serves: 8 Prep time: 15 minutes Cooking time: 30 minutes

INGREDIENTS

INSTRUCTIONS

1 cucumber, thinly sliced

1. Toss together the cucumber, onion, salt, and garlic in a colander. Let stand for 20 minutes to drain. 2. Meanwhile, toss together peanut oil, tomato, jalapeño, cumin, cinnamon, and mango in a large bowl. 3. Add the cucumber mixture to the bowl and toss to combine. Garnish with peanuts, cilantro, and lime juice.

½ red onion, chopped ½ teaspoon salt (3 g) 1 garlic clove, minced 1 teaspoon peanut oil (13.6 g) 2 cups tomatoes, chopped (484 g) 1 jalapeño, seeds removed, minced ¼ teaspoon cumin (.8 g) Dash of cinnamon 2 mangoes, pitted and sliced 3 tablespoons peanuts, chopped (8 g) 1 tablespoon cilantro, chopped (1 g) 3 tablespoons lime juice (43 g)

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Sadly, amid the backdrop of this picturesque country, trafficking in the form of forced labor and prostitution is a prevalent problem with an estimated 328,000 individuals currently living in modern-day slavery (Global Slavery Index). A large majority of trafficking is routed from both the north and the south of Kenya. The country of Tanzania lies to the south, Ethiopia and Somalia to the north, and all three are known for the trafficking of persons in and out of their respective countries. In addition, children in these bordering countries who are struggling in poverty are often lured to Kenya with false offers of education or jobs—only to be trafficked and sold into slavery. In 2018, Love Justice began their antitrafficking work in Kenya. Within their first month of operations, the team intercepted 51 people to prevent them from being trafficked. Since its inception, LJI Kenya has continued to grow, with plans to expand their work to other strategic areas within the country.

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Traditional food in Kenya differs from tribe to tribe; we have over 40 tribes in the country, so you can imagine the diversity. I am not an expert on all of our traditions, but some of the different foods featured during the Kikuyu tribal ceremonies are mukimo (potatoes mashed with maize and pumpkin leaves), uji (fermented porridge), and njahi (black beans). The holidays are a special time when we gather together for a shared meal, and for me, Christmas is the most memorable one. The children all wear new clothes for the occasion, and we eat special dishes like mukimo, chapati (flatbread), and chicken and pilau (a Swahili rice dish made with spices). The best part of the Christmas feast is preparing and barbecuing the goat meat. Juliet LJI Kenya Staff In addition to being Love Justice Kenya’s country champion, Juliet is also an anti-human trafficking specialist and an Advocate of the High Court of Kenya. Since connecting with Love Justice in 2018, she has worked to create numerous partnerships with key stakeholders in the anti-trafficking fight. In her legal work, Juliet recently chaired the Justice Working Group under Alliance 8.7 and led the process of developing the newly launched Justice Policy Guide to ending modernday slavery. Juliet loves travel and adventure, and she has made it to destinations on all seven continents, except Antarctica!

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Dishes from

GHANA Ghana was the first African nation to successfully achieve independence from the European colonists. A stable, fast-growing democracy since 1957, the country is now hailed as one of the continent’s greatest success stories. It is known for its incredible energy with its welcoming beaches, rich culture, vibrant cities, and diverse wildlife. As much as Ghana is thriving, however, it is unfortunately a source, transit, and destination country for men, women, and children subjected to forced labor and sex trafficking—with an estimated 133,000 individuals living in modern-day slavery. The exploitation of Ghanaians, particularly children, within the country is more prevalent than the transnational trafficking of foreigners. Much of the research and work on child trafficking is focused on the fishing industry on Lake Volta. Created by the construction of the Akosombo Dam in the early 1960s, Lake Volta is one of the world’s largest artificial lakes. A number of fishermen in the area have reported that fish stocks are decreasing, making it difficult to survive off of fishing alone. The depletion of stocks is one of the key reasons why children are needed as workers in the fishing industry. In addition to being cheap labor, their small fingers are useful in releasing the fish from smaller nets.

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Peanut Stew Serves: 8 Prep time: 15 minutes Cooking time: 30 minutes

INGREDIENTS

INSTRUCTIONS

2 tablespoons olive oil (26.6 g)

1. In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent, about 3–4 minutes. 2. Add in ginger, jalapeño, and garlic and stir until fragrant. Add pepper, cumin, and tomato paste and cook for another 2 minutes, stirring until paste darkens. 3. Add the crushed tomatoes, chicken stock, sweet potatoes, chickpeas, and peanut butter. Bring the mixture to a boil and stir. Once fully combined, turn the heat down and simmer for 15 minutes or until sweet potatoes are tender. 4. Add in kale (or spinach) and shredded chicken; cook for another 3–5 minutes. Taste the soup and add salt as necessary. 5. Serve warm and top generously with cilantro and crushed peanuts.

1 onion, chopped 1 tablespoon ginger, minced (6 g) 1 jalapeño, seeds removed and diced 4 garlic cloves, minced ½ teaspoon ground pepper (1 g) 2 teaspoons cumin (3 g) 2 tablespoons tomato paste (28 g) 1 (14-ounce) can crushed tomatoes (397 g) 4 cups chicken stock (544 g) 1 sweet potato, peeled and diced 1 (14-ounce) can chickpeas, drained (397 g) 1 cup creamy peanut butter (250 g) 4 cups kale or spinach, roughly chopped (268 g) 1 ½ pounds chicken, poached and shredded (680 g) Salt to taste Peanuts, crushed for garnish Cilantro, chopped for garnish

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JOLLOF RICE Serves: 6 Prep time: 15 minutes Cooking time: 1 hour

INGREDIENTS 2 large yellow onions, roughly chopped ⅓ cup vegetable oil, plus 2 tablespoons, divided (99 g) 2 (14-ounce) cans diced tomatoes 1 (6-ounce) can tomato paste 1 habanero pepper 2 teaspoons curry powder (4.2 g) 1 teaspoon garlic powder (3.2 g) 1 teaspoon ground ginger (1.7 g) ½ teaspoon mixed dried herbs (.35 g) 3 chicken bouillon cubes, crushed 2 ½ cups long grain rice, rinsed (462 g) 1 cup frozen mixed vegetables (280 g) 1 ½ cups water (360 g)

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INSTRUCTIONS 1. Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl. 2. Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium-sized bowl. 3. Heat the remaining ⅓ cup of oil in a large, heavy-bottomed pot over medium heat. 4. Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes. 5. Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20–30 minutes, stirring occasionally, until the mixture has reduced by half and is deep red in color. 6. Add the rice, mixed vegetables, and water. Bring to a boil; then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed. Serve and enjoy!

G H A N A

Ghanaian Spiced

Shortbread

Serves: 16 Prep time: 45 minutes Cooking time: 20 minutes

INGREDIENTS

INSTRUCTIONS

GHANAIAN FIVE-SPICE MIX

GHANAIAN FIVE-SPICE MIX 1. Mix all the ingredients together in a bowl. 2. Store in an airtight container; it will stay fresh for several months.

3 tablespoons ground cubeb pepper (21 g) 1 teaspoon ground nutmeg (8.4 g) 2 teaspoons ground cloves (6 g) 1 teaspoon ground cinnamon (3.2 g) 1 teaspoon ground ginger (2.8 g) SHORTBREAD ½ cup butter at room temperature (113.2 g) ¼ cup baker’s sugar (49 g) 1 ⅓ cup all-purpose flour (160 g) 1 tablespoon Ghanaian Five-Spice Mix (16 g) Powdered sugar, for sprinkling

SHORTBREAD 1. Preheat the oven to 375°F/190°C. 2. Beat the butter and sugar together in a bowl until pale and fluffy. 3. Mix in the flour and spice mix until you have a smooth dough. 4. Turn out onto a lightly floured work surface and gently roll out until the dough is 1/2-inch thick. 5. Cut into bars with a knife, or into your desired shapes using cutters, and place on a greased baking tray. 6. Sprinkle with powdered sugar, if you like, and chill in the fridge for 20 minutes. 7. Bake for 15–20 minutes or until pale golden brown, and then cool on a wire rack. 8. Once cooled, sprinkle with more powdered sugar, if desired.

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LJI Ghana was established in 2019 with staff implementing transit monitoring on the border of Ghana and Togo. Once they launched their operations, the team quickly strategized to figure out how to combat child trafficking on Lake Volta. Kete-Krachi was identified as a strategic location for transit monitoring, and the team resolved to pilot a station near the ferry points. LJI Ghana formulated a plan and quickly deployed a team of four monitors in two locations. Within a month, they had their first intercept, and over the next six months, they intercepted over 20 children and helped local authorities effect two arrests, both leading to convictions.

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My favorite Ghanaian meal is okro* soup served with akple, a starchy side dish made from corn and cassava flour. This hearty, tomato-based stew consists of okro, peppers, onions, African eggplant, and some type of meat (typically beef, fish, or shrimp). Akple is whitish grey in color and is rolled into spherical balls and then used to sop up the spicy stew. The akple can either be placed in the same dish as the soup or served on the side for easy dipping. I like akple and okro stew because it is quite simple to prepare. It’s a light but filling meal that is delicious, satisfying, and easy to digest. *Known as okro in most West African countries, as gumbo in French-speaking countries, and as okra in the United States Bina LJI Ghana Staff

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Bina is the project manager for Love Justice Ghana. She has a degree in human resource management and is currently pursuing a second degree in human rights conflict and peace studies. She is passionate about fighting human trafficking and feels fulfilled in her work when she reflects on the number of lives she has impacted. Although she finds her leadership role to be challenging at times, she believes she is doing the work that God has called her to do. In her free time, Bina enjoys traveling, reading, listening to music, acting, dancing, and singing.

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Our Mission Love Justice International’s mission is sharing the love of Jesus Christ by fighting the world’s greatest injustices. We fight injustice in two primary ways: through our expanding anti-human trafficking work and by caring for orphaned and abandoned children. We currently work throughout Asia and Africa.

Thank you to all of our Love Justice family for sharing not only their recipes but also their special memories and traditions that surround the dishes they hold close to their hearts. All of us are thrilled to share these unique and delicious creations with all of you. Enjoy!

Recipe References NEPAL Thukpa: myfoodstory.com Dal Bhat: https://www.internationalcuisine.com Momos with Chili Chutney: https://tasty.co SOUTH AFRICA Bobotie: https://www.bbcgoodfood.com Malva Pudding: https://justeasyrecipes.co.za Peri Peri Roasted Chicken: https://foodiesterminal.com INDIA Chicken Curry and Rice: adapted from family recipe Murgh Makhani: https://www.washingtonpost.com Amma’s Chai: adapted from family recipe KENYA Beef and Vegetable Samosas: https://tasty.co Ugali: https://www.africanbites.com Mango and Cucumber Salad: https://thewanderlustkitchen.com GHANA Peanut Stew: https://themodernproper.com Jollof Rice: https://tasty.co Ghanaian Spiced Shortbread: https://www.today.com

LOVE JUSTICE INTERNATIONAL P.O. Box 67195 | Lincoln | NE 68506 | 402-601-4816 | info@lovejustice.ngo