Fasting from meat on Fridays during Lent helps us "acquire a mastery over our instincts and freedom of heart." (Catechism of the Catholic Church 2043). Fasting is meant to free us. It helps us feel our physical hunger, and in turn, our spiritual hunger for the infinite love found only in God.
This Lent, eat in solidarity with families around the world with one of the CRS Rice Bowl meatless meals below.
When you've cleaned your plate, remember to put the money you saved by not buying meat — an average of $3 per person per meal — into your CRS Rice Bowl to feed our brothers and sisters in need around the world.
Remember to use Fair Trade ingredients in all your cooking! Learn how CRS Fair Trade is a way to live our faith at www.crsfairtrade.org.
Fried Plantains and Beans from Republic of Congo
Fried Plantains
6 ripe green plantains
Salt to taste
6 tablespoons FAIR TRADE olive oil
Peel plantains and cut into thin slices. Lightly salt both sides. Pour oil into pan and heat. Carefully place each plantain slice into oil and fry each side until golden. Drain on rack or paper towel.
Beans
1 large onion, finely chopped
2 tablespoons FAIR TRADE olive oil
Two 16-ounce cans of black beans, drained
1 large tomato, chopped
Paprika and chili pepper to taste
In a large pan, sauté onion in oil, then add beans, tomato, paprika and chili pepper. Cook over low heat until hot. Serve with plantains.
Note: Assumed only 2 tablespoons olive oil for frying plantains is absorbed and rice is tender, about an hour. Stir before serving. Makes 4-6 servings.
Callo Pinto from Nicaragua
1 large onion, finely chopped
1 bell pepper, chopped
3 garlic cloves, finely chopped
4 tablespoons FAIR TRADE olive oil
2 cups rice
4 cups water
Two 16-ounce cans red beans, drained
1 bay leaf
Salt and black pepper to taste
Fried egg or cheese (optional)
In a large pot, sauté onion, bell pepper and garlic in oil. Stir in rice. Cook, stirring often, until onions are soft. Add water and cook, covered, until most of the water has been absorbed. Add beans and bay leaf. Mix well and cook over medium heat for 15 minutes. Add more water, if necessary. Serve hot with cheese or fried egg.
West African Peanut Stew from Niger
(Allergen alert: contains nuts)
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons fresh ginger, minced
4 tablespoons FAIR TRADE olive oil
6 cups water
½ teaspoon crushed red pepper
½ teaspoon salt
½ teaspoon black pepper
3 small sweet potatoes, cubed
2 medium tomatoes, chopped
3 cups chopped kale or spinach
1 cup crunchy peanut butter
In a large pot, sauté onion, garlic and ginger in oil until tender. Add 5 cups water and season with crushed red pepper, salt and black pepper. Stir in sweet potatoes and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Stir in 1 cup water, tomatoes, greens and peanut butter. Cook over medium heat for 20 minutes, stirring occasionally. Serve over rice.
Ugali with Bean Soup from Tanzania
Ugali
4 cups water
2½ cups cornmeal
Boil water, then stir in cornmeal. Simmer until mixture is thick and water is absorbed. Stir often to prevent burning. Shape the mixture into round balls, one for each person.
Bean Soup
1 small onion, finely chopped
1 green pepper, finely chopped
4 tablespoons FAIR TRADE olive oil
1 teaspoon curry powder
1 teaspoon salt
¼ teaspoon black pepper
1 tomato, chopped
Two 16-ounce cans kidney beans
3 cups unsweetened coconut milk
In a large pot, sauté onion and green pepper in oil until soft. Add curry powder, salt, black pepper and tomato. Simmer for 2 minutes, add beans and stir. Add coconut milk and simmer for 10 minutes on low heat. Serve with Ugali.