Over the past few months, I have had the privilege of getting to know a vibrant and faithful couple from Nairobi, Kenya, who joined my small group during the short time they stayed in the United States. As my friendship developed with this impassioned couple, especially the fashion designer wife, Shiru, I learned several cultural differences between the U.S. and Kenya, including their take on hospitality. Most of this learning occurred when Shiru and her husband hosted a traditional Kenyan dinner for our small group.
Upon arriving, I learned that Shiru had spent the entire day cooking, starting with soaking beans the previous night. She presented us with a gorgeous spread of fresh githeri, a traditional Kenyan dish of corn, beans, vegetables, and bacon, served with jasmine rice and cooked kale.
Upon arriving, I learned that Shiru had spent the entire day cooking, starting with soaking beans the previous night. She presented us with a gorgeous spread of fresh githeri, a traditional Kenyan dish of corn, beans, vegetables, and bacon, served with jasmine rice and cooked kale.
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She allowed only 2 contributions to her meal, one of which I quickly jumped at the honor of bringing: a bag of avocados. Shiru had purchased only one avocado her entire time in the U.S. (and had prayed over it for days to ensure its ripeness!) because she just couldn’t bring herself to pay $2.50 for a fruit she only pays pennies for in her home town. I didn’t blame her one bit!
After her husband blessed the meal, we served ourselves and sat together around their living room. As everyone went back for seconds and exclaimed over how much food (and how delicious) it was, Shiru explained, “My mother taught me that if the food runs out, I was a bad hostess. That means I let someone go hungry.”
I loved gaining this particular insight into her background. I, on the other hand, grew up with the notion that if there are no leftovers, your event was a success because it meant that everyone loved the food. I realize that both philosophies are equally acceptable, but in fact, leftovers can be an additional bonus for both the hosts and guests, which proved true that very night: she sent Mr. O&O home with leftovers for his lunch the next day, which he greatly appreciated, and she still had leftovers for her own lunch!
After her husband blessed the meal, we served ourselves and sat together around their living room. As everyone went back for seconds and exclaimed over how much food (and how delicious) it was, Shiru explained, “My mother taught me that if the food runs out, I was a bad hostess. That means I let someone go hungry.”
I loved gaining this particular insight into her background. I, on the other hand, grew up with the notion that if there are no leftovers, your event was a success because it meant that everyone loved the food. I realize that both philosophies are equally acceptable, but in fact, leftovers can be an additional bonus for both the hosts and guests, which proved true that very night: she sent Mr. O&O home with leftovers for his lunch the next day, which he greatly appreciated, and she still had leftovers for her own lunch!
Our small group after a delicious Kenyan dinner!
I recently tried this notion at my own dinner party by grilling several extra pieces of meat, sending some home with the guests, and eating the rest for lunch the next day. It worked beautifully; no one went hungry, yet I knew they liked the food because they accepted the leftovers. Thanks for the Kenyan hospitality tip, Shiru!
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