Searching for Rehoboth + African Peanut Soup (and a bonus recipe!)

Our family has lived overseas for thirteen years in a country that is constantly changing. It’s not uncommon to find a spot we frequent already demolished and under construction for the next bid for success. The coronavirus years brought on feelings of whiplash; we couldn’t keep up with the next new attempt at “zero-COVID.” We’ve gotten used to change. We still disagree with some, and some take us longer to swallow. But we’re not as surprised when another confusing mandate comes down. 

What I still struggle with are the expectations I have for upcoming situations sometimes being shattered by such changes. 

Is it wrong to have expectations that a scenario will happen as I imagine it? I don’t think so. But my reactions to the reality of how things play out could definitely use some work. 

Upon returning from a home assignment this spring, we had high hopes that life and work would be back to normal after three long years of restrictions. Instead, our heads have been spinning, confused with how many things in our work life have changed. Our organization can now do very few of the things that we’ve done for the past several years. It’s not surprising when you look at the local climate, but the shock is still there every time a blockade is put up. 

Recently, we planned a retreat for all of our staff—our first in three years. We were elated to find an 18-hole golf course (unheard of in our area!) nestled in the mountains to spend the weekend. The night before we were set to go, the cancellations began. By plan C, we finally realized the “excuses” to cancel on us were all coordinated by officials not wanting us to gather for some unknown reason. We all really wanted to know why, but that’s not how it works here; indirect is the name of the game. Expectations were completely blown for the retreat weekend. We were all so disappointed. 

And yet, the Father showed up the next day with a word of encouragement. Right on time. 

On the way to church, we got stuck in a huge traffic jam and almost turned around. However, when we reached the stoplight we’d been stuck at for ages, the police suddenly moved the barricades so we could pass through. Although extremely late, we still went. I’m so glad we did; we almost missed his encouragement. 

In Genesis 26, Isaac was roaming around the land that the Lord had promised Abraham. The Philistines had become worried over how blessed and mighty Isaac had become, so they sent him away. As he roamed with his servants, they stopped to dig a well (since the Philistines had filled in all the wells that were dug during Abraham’s time). Once dug—no small feat!—the local people came and told Isaac the water was theirs. He named the first well Contention. Then he and his servants moved on. They dug again. Again, the locals waited until after the hard work was done, then claimed the water was theirs. This well he named Enmity. Again, they moved on. This time, after the laborious work of digging, no one claimed the water for themselves. Isaac named this well Rehoboth, which means “broad places; room,” and said, “For now the Lord has made room for us, and we shall be fruitful in the land” (Genesis 26:22 ESV).

How many times have I read this book and never paid attention to this story of many tries, many failures, and eventually, the fulfilled promise? The correlation to our current lives is stunning. 

I’ve joked with our team that we need to begin naming our wells. Perhaps it’s cathartic to put a name to something unjust, unexpected. But since we have the Living Word to learn from, we can always look ahead at the next well and carry the hope that it may be our Rehoboth. We know that as long as the Lord has us here, he will make room for the work he wants to accomplish. And in that, we can rest fully. 

What would you name your recent wells? With the constant pivots our lives bring, how do you stay focused on what is most important?

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I often hesitate to share recipes from cultures I know readers serve in because I don’t know if they’re actually authentic! But this soup seems to have several versions, and this is the one we enjoy! As temps cool down in our area, my soup rotations begin. This one has all the warm, creamy flavors to satisfy and is chock-full of protein to fill up my growing teen. Let me know if you have a different variation!

African Peanut Soup

Serves: 6

Ready in: 1 hour

Recipe: Given by a friend

Ingredients:

• 1 Tbsp olive oil
• 1/2 medium onion, diced
• 3–4 cloves garlic, finely chopped
• 2-inch chunk ginger, finely chopped
• 1 lb. chicken breast, thinly sliced (if desired, omit to make vegetarian)
• 2 tsp cumin
• 1 tsp gochujang (or substitute 1/2 tsp red chili flakes, to taste)
• 1 tsp salt
• 1 lb sweet potatoes, peeled and cut into small cubes
• 1/2 cup tomato paste
• 1/2 cup peanut butter
• 4 cups chicken or vegetable stock
• 1 can chickpeas or other beans
• 2–3 cups of greens (such as spinach, collards, or kale), ribs removed, chopped into bite-size pieces
• 1 can coconut milk

Instructions:

1. In a large cooking pot, warm the oil and add the chopped onion. Saute 3–4 minutes, until translucent. Add the ginger and garlic and cook until fragrant, 1–2 minutes.
2. Add sliced chicken. Let cook fully, 5-8 minutes.
3. Stir in the cumin, gochujang (or chili flakes), and salt; cook for 1 minute. Add the sweet potatoes, tomato paste, peanut butter, and stock. Mix until the stock dissolves the tomato paste and peanut butter.
4. Cover the pot and bring to a boil. Once boiling, remove the lid and turn the heat down to simmer. Simmer for 15–20 minutes or until the sweet potatoes are tender.
5. Add the chickpeas, greens, and coconut milk. Cook for 5–10 more minutes, or until the soup is warm again.
6. Serve over rice, and top with chopped peanuts. Enjoy!

Some of you may be familiar with beer bread. There was a company that sold ready-to-bake packets of beer bread when I was younger. It was a delight to smell while baking! Recently, a neighbor gave us a pack of beer (which we don’t really drink), so I thought, “Let’s try to make beer bread!” We’ve been addicted ever since, and it’s insanely simple to throw together. No yeast, no waiting for a rise, easier than banana bread, with only a few ingredients! My husband loves edges on any bread or brownie, so he suggested I try the batter in muffin tins. We all love the extra crustiness! Try them out and report back how long they lasted in your house!

Beer Bread Muffins

Makes: 12 muffins (or 1 loaf)

Ready in: 40 minutes

Slightly adapted from: Gimme Some Oven

Ingredients:

• 3 cups all-purpose flour
• 1 Tbsp baking powder
• 1 tsp salt
• 1/4 cup honey
• 12 ounces light beer
• 1/4 cup butter, melted

Instructions:

1. Preheat oven to 350°F (175°C).
2. Stir together flour, baking powder, and salt until combined. Add honey and beer.
3. Use a brush to brush half the melted butter into each of the muffin tins, being sure to get some on the bottom and sides. (If using a bread pan, add half the melted butter to the bottom of the pan.) Add the batter to the muffin tins (or bread pan). Spread/pour the remaining butter on top of the batter.
4. Bake muffins for 25–35 minutes, or until a toothpick inserted in the middle comes out clean, and the bread is golden brown on top. (For the loaf, bake 40–50 minutes.)
5. Let the muffins cool for 5 minutes in the tin. Enjoy! (Let the loaf cool for 10 minutes, then remove it from the pan, and slice. Enjoy!)