On February 21st, Dan and Elizabeth Turk joined our worship service and shared about their ministries in Madagascar. Rivermont has supported the Turks throughout their 20 years of mission work. The Turks work closely with the seminary in Madagascar and were instrumental in connecting one of the students with Columbia Theological Seminary in Decatur, GA. The Rev. Mamisoa Rakotomalala is working towards a doctorate in educational ministry. Her studies at Columbia will equip her to help raise up more pastors in Madagascar. Be sure to worship with us on March 21st to hear Pastor Mamisoa message.
Rivermont Friends,
It was wonderful to be with you all at Rivermont last Sunday. It was a nice time to reconnect with everyone and also to meet new folk!
Here is the soup recipe from Madagascar that could be shared with others during Lent. Pastor Mamisoa Rakotomalala prepared the recipe.
Vary amin’anana literally means rice with greens and it is a very traditional food that Malagasy people eat. It is a soupy rice with greens and spices. Rice is the main part of the Malagasy people's diet. They often say that if they have not eaten rice, they do not feel like they have eaten. During Lent many of us try to give things up & eat more simply. Vary amin’anana is a good dish for this as it is healthy and can be eaten without meat in it. Most Malagasy people do not eat much meat because they cannot afford it.
The FJKM (Fianangonan’i Jesoa Kristy eto Madagasikara), PC(USA)’s partner church in Madagascar, observes Lent, although the church does not celebrate Ash Wednesday. During Lent, FJKM invites its members and congregations to consider and remember Jesus’ sufferings and His love for us. FJKM encourages scripture readings, prayers and fasting as spiritual practices during Lent. Also, during the week before Easter, which is known as Herinandro Masina or holy week, most FJKM churches offer worship services every day (mostly evening services) to observe Lent.
Peace,
Elizabeth Turk
Vary Amin’anana – Soupy Rice with Greens
Ingredients (4 servings)
- 2 tablespoons oil
- ½ lb spinach, cut in small pieces
- ½ lb turnip green or mustard greens or watercress, cut in small pieces.
- 2 cups water
- 1 cup rice
- 1 teaspoon salt
- ½ teaspoon ground fresh ginger
- 1 chicken or beef bouillon cube
Directions
- In a saucepan, add oil and sauté the spinach and the greens.
- Add the ground ginger.
- Stir occasionally until the greens soften.
- Add water, rice, chicken bouillon and salt.
- Cover and simmer slowly until the rice is soft and when the liquid is down to about a 1/3 of the original volume (about 20 minutes). Don’t let it get too dry. If it does, add ½ cup of water and let it boil for 5 minutes. The soup is ready. Serve hot!