Bettina recently returned from a trip to Tanzania. Together with her oldest friends they formed a grassroots organization, Africa Schoolhouse [1], to build schools. With their families, they traveled to the northern village of Ntulya, to participate in the start-up construction of 16 classrooms, 17 teacher houses, a community building, a medical dispensary, and a kitchen.

But, with no running water or electricity, cooking in Ntulya proved to be challenging. Simply getting a fire going took time. On their own for breakfast and lunch, the meals were definitely creative. So, they had women in the village prepare dinner for their large group of 29; because gathering water from the well, prepping all the food, and cooking over an open flame could really take all day.

The centerpiece of every evening meal in Ntulya was a large, heaping platter of aromatic and delicious rice, grown in paddies that surround the village. As in the rest of Africa, starch is the staple of a diet; it is stretched with a smaller amount of stewed beans, spinach, squashes, or meats for flavor.

Traditional meals are served around a large table, with a communal platter in the center. A jug or dish of water is passed around, so that diners can wash their hands before each meal. Hospitality is a hallmark of the African continent. For those with so few available resources, the Tanzanians we know are abundantly generous.

Five Great Rice Recipes [2]