CULTURE & TRAVEL - Welcome to Kemet : Land of the Mighty Pharaohs
Welcome to Kemet: Land of the Mighty Pharaohs
Experienced by Kimatni D. Rawlins
Life in Egypt was fascinating during the 6th Annual Nomadic Journey as everything aligned with the Kemetic stars during my quick and impromptu trip to witness the Pyramids of Giza and the Sphynx in person. See, Giza is the only architectural creation standing from the ancient 7 Wonders of the World; therefore, it was significant witnessing the profoundness directly.
I experienced the Nile River by boat, took a tour to the Egyptian Museum for the inheritance of cultural history, and later learned how the people of Kemet made papyrus paper. Of course, my energy was depleted after the long day of exploration. Thus, amazement followed suite when Ali of Wonders of Egypt Tours introduced me to Egypt’s national dish, which was divine.
Koshari is a super meal made from macaroni noodles, lentils, rice, chickpeas, and spiced tomato sauce. The culinary enjoyment has cultivated even more interests toward the African nation. Being that my father first familiarized me with the Kemetic world as a child, the Nomadic Journey was epic. As well, my name is defined after the deity Ma’at who judged the level of man’s truthfulness before entering the afterlife. More importantly, no day shall pass where you won’t see the inspirational Ankh around my neck along with the scarab beetle since the Key of Life was a symbol of eternal living to the Pharaohs.
Once I returned home to Maryland, it was my duty to present Koshari to the family. It was a hit since everyone fell in love, especially since we are a vegan household! Our lightly modified version uses whole-grain noodles and brown rice. I had to substitute some of the flavorings since the Bharat spice blend wasn’t at my initial disposal.
Recipe for six servings.
A 25-ounce jar of classic marinara sauce
One cup of indigo lentils
Half cup of chickpeas
One bag of small whole wheat macaroni noodles
1/2 chopped onion
Two cups of steamed brown rice
Turmeric, garlic powder, Himalayan sea salt, paprika, and black pepper
Start by preparing the rice, noodles and lentils. We always have a batch of brown rice prepared and warmed in the rice cooker. Boil the lentils in two cups of water with the seasonings for 20 minutes. When finished, drain and rinse with cold water. Boil the noodles in the normal fashion and drain. In a wok or large pan combine and warm (at low temperature) the rice, noodles, and sauce and then flavor to liking. Try Marinelli’s all-natural Italian pasta sauce which is handmade in small batches. It’s also vegan and Non-GMO Project certified. Separately sauté the onions and add to the medley along with the chickpeas. Serve with your favorite organic greens and whole-grain bread slices.
Don’t waste your mind striving towards the accumulation of non-essentials. Put it to great use as the Pharoahs once did to create beautiful wonders that heal and nourish. Live life people!
