Page 86 - Msingi Afrika Magazine Issue 8
P. 86

MY  AFRIKA


                                                                                my bias.


                                                                                So I have promised myself whenev-
                                                                                er I make a trip to any country in
                                                                                Afrika outside of my base, I will take
                                                                                time out to enjoy and appreciate the
                                                                                diverse  cultures,  foods,  drinks and
                                                                                most especially the people.
                                                                                You should do the same.

                                                                                Welcome to Afrika, the vast land of
          Depending  on your  host, she may                                     multiple cultures.
          stop the roasting once the beans are   The host decides if the coffee should
          a light brown, or she may continue   boil till it’s very black or just lightly
          until they are slightly blackened and   dark. The longer it boils, the darker
          coated with essential oils. The next   and stronger it gets.
          moments are some of the most icon-
          ic to the ceremony.
















          The host will come to each and ev-
          ery guest to soak them in the aromas   Serving the coffee itself is an art that
          the smoke carries, saturating them in   is  mastered  over  time.  It involves
          it. At the same time, incense is also   using a lot of sugar to sweeten the
          burned  to compliment the coffee's   very black and bitter coffee. A typi-
          already rich fragrance. If the aroma   cal Ethiopian Buna is served with a
          is unwelcomed, the host will have to   lot of sugar and is accompanied with
          start the entire process again.    the tenaAdam leaves. The host ar-
                                             ranges a tray of very small, ceramic
          Next, the roasted beans are ground   cups  and  artfully  pours  the coffee
          into a fine powder in a thick wood-  in a single stream from about a foot
          en bowl called a mukecha  using    above the cups, which is far harder
          a zenezena,  which is a wooden  or   to do than it may sound. Obviously,
          metallic cylinder  with a blunt end.   a lot of time and art is expended in
          Once  ground,  the  coffee  is  then   bringing out the flavor of one of the
          poured into the boiling water in the   world's most popular coffee drinks
          jebena and allowed to boil.        and thank God for Ethiopia's mas-
                                             tery of such amazing art.

                                             Afrika is a continent blessed with all
                                             manner of beautiful cultures, tradi-
                                             tions, art and every form of heritage
                                             passed  down  for  generations.  I  re-
                                             spect  every  unique  culture  outside
                                             of Afrika, but I will always give spe-
                                             cial thoughts to the cultures and arts
                                             of my home called Afrika. Forgive



          86      |   Heal . restore . rebirth .  Afrika
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