African Cuisine. Poisson braisé, an iconic dish from Central and West Africa
Here’s how to prepare poisson braisé, grilled fish, accompanied by attiéké, fermented cassava similar to couscous, an iconic dish from Central and West Africa, particularly the Ivory Coast. Excellent for summer dinners or lunches. Ttime: 1 hour (+ 1 hour marinating) Serves: 4 Ingredients: 500 g attiéké (cassava couscous) 4 whole fish (tilapia, dorade, […]
Herbs & Plants: Spinach, a rich source of minerals, vitamins and phytonutrients
Turmeric Spinach is scientifically referred to as Spinacia oleracea. It is a member of the Amaranthaceae family and it is definitely one of the most popular green, leafy vegetables with a rich source of minerals, vitamins and phytonutrients. Spinach can be eaten raw as salads or cooked. It rightly deserves its reputation as an extremely […]
Nigeria, the two-wheeler revolution
Motorcycles in Nigeria are more than a means of transportation: they drive the informal economy, challenge the rules, and prepare for the electric transition. Between tradition and innovation, the two-wheel revolution is only just beginning. In Nigeria, motorcycles and scooters are more than just means of transportation and drivers of the informal economy: they embody […]
Mission Diary. “If only I were a candle in the darkness.”
“In the midst of this great darkness we are experiencing today in Israel and Palestine, many candles are burning: people who lead with their talents, who accompany with courage, who warm hearts with their service, and who inspire by their silent resistance.” Sister Lorena Cecilia Sessaty Saenz shares her experience with us. “I’ve stopped dreaming. […]
Mission Diary. Zambia. With great sensitivity
“As I see them share their spiritual journeys, express their doubts and hopes, or recognise God’s action in their lives, I feel privileged to witness the discreet yet powerful work of grace.” Father Augustin Fene-Fene Santime shares about his commitment as a formator. It’s been almost a year since I joined the Comboni Missionary Novitiate […]
The Taste of African Cuisine
African food represents a cultural journey. This summer, explore the scents and diversity of African cooking. Our journey begins in East Africa. Kachumbari, a summer salad from East Africa With the arrival of summer, Kachumbari is the perfect answer in the kitchen: a fresh, flavourful, and quick-to-prepare salad typical of Kenya, Tanzania, and other East […]
Oral Literature. Swahili Myth. How Man was Moulded
God made the night cover the day, and so their alternation marks the progress of time. One day, He called together His angels. They all appeared before His Throne, performing the ritual prayer of morning-time. Then the Lord spoke: It has pleased Me to decide that I will create a being – with brains like […]
The Kite, flying in the infinite sky
The kite is an Asian invention. Numerous festivals are dedicated to kites. Asian peoples consider them to be bearers of a universal symbol that connects earth and sky, the profane and the sacred, and the material and the spiritual. In the Khmer language, the word for kite is khlaɛ: ɲ. In fact, this word originally […]
Peru. Mission Without Borders
Sr. Amelia Romo Marquez shares with us her experiences in missionary outreach in the Andean country. “Every encounter, every activity, and every face I meet along the way reminds me that the Mission belongs to God and that we are merely instruments of His love.” I’m Mexican, and for almost two years, after a long […]
Vocation Story. Fr. Ronald. God Makes a Way
Fr. Ronald Alionzi a Comboni Missionary from Uganda, shares his vocational journey from humble beginnings and personal loss to priesthood and mission in South Africa. My story began in Kampala, where I was born the third of three children in my family. Like many African families, ours was grounded in faith, simplicity and hope. However, […]