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I can’t believe that I have been here for almost a month! Things are starting to not seemso strange to me as when I first got here. I am growing more accustomed to the way of life.I now have 12 students in my class. I got a new student from Nigeria this past week. So,now I have 5 boys and 7 girls. It is so neat to have such a wide range of cultures, beliefs,and backgrounds in one class. I am learning so much from all of them. They are specialkids!I have decided to start an “adopt a student” program. This is a way for you to get to knowone of the students in my class better. You will be sent a picture and some informationabout one of my students. Your responsibility will be to pray daily for your child and tosend a letter once in a while to your child (you can do this through email and I can print itoff, or through snail mail.) I will have the kids send you letters, too. I will also sendupdates on the kids once in awhile. Please email me if this is something that you areinterested in. This would be something you would commitment to for the next 9 months.Personally, I am doing very well. My health has been great this past week. I feel like I amadjusting very well to everything here. I have been attending French classes with my kidseveryday and am starting to learn some basic French words and phrases. I am also stilllearning a little Wolof. I have been given a Senegalese name by the Senegalese people:Khadi (it sounds very similar to Heidi.) It is the name of some people around here. I don’treally know all the history yet. I have been getting to be better friends with some peoplehere. The people at DA are all so friendly and generous. It’s nice to be friends with peoplewho can drive (sometimes I just need to get off campus!) I have also taken my first taxiride here. It is pretty cheap- especially if you are with other people (I went about 2 milesand it was around $2.00.) I have also been spending more time with Jill and Darl Powell(the missionaries who told me about this place, whom my church supports.) I startedgoing over to their house once a week for dinner. This has been such a blessing! I justknow that I need to get out of the “Dakar Academy Bubble” at times. I feel like I’m inAmerica whenever I’m on campus. I need to leave at times just to be around theSenegalese people. So far most of my experiences with the Senegalese people have been pleasant. They usually laugh when I try to talk though because I have such a limitedvocabulary. But, most of them are very kind and understanding.I thought it would be interesting to share some of the food that is eaten over here, sohere’s a brief listing:1. Bissop- this is a cold drink that is made from the leaves of a flower (I believe it is thehyacinth flower). The leaves are dried and then boiled (like a tea.) Then sugar is added. Iam told it is high in vitamin C. I have had it. The Senegalese make it too sweet for me. Ihope to make some by myself and add less sugar.2. Maf- this is beef in a peanut sauce. I have not had this yet.3. Yassa- this is an onion/lemon sauce that is served with chix or beef.4. Tiebou Djenn (pronounced Cheb-u-jin)- this is a fish dish with a tomato-based sauce.

For those of you who are adventurous cooks, I have enclosed recipes for Maf, Yassa,and Tiebou Djenn below. I thought some of you may want to try them.DISCLAIMER: I have not tried any of these recipes yet. They were given to me by people who have lived here for several years. I have only tried some of these dishes at arestaurant.Maf 2 lbs. beef chunks2 onions2 cloves garlic¾ c tomato paste1 beef bouillon cube1 bay leaf Salt and pepper to taste1 tsp hot sauce6 carrots1 small cabbage, quartered3 potatoes½ c peanut butter (unsweetened)4 c. water 1.Brown beef chunks in 2 T oil. Add onions and garlic2.Stir in paste, water, and spices. Simmer until meat is tender.3.Add carrots, cabbage, potatoes and simmer until almost tender 4.Add peanut butter last and continue to simmer until vegetables are done. Serveover white rice. Serves 6-8Chicken or Beef Yassa1 chix or 2 lbs beef cut in bite sized pieces¼ c lemon juice¼ c lime juice8 small cloves garlic6 medium onions2 beef or chix bouillon cubes½ tsp pepper 1/3 c oil4 c. water Boiled rice1.Marinate the meat for 15 min-1 hr in the juice, garlic, onions, bouillon cubes, and pepper.2.Heat the oil very hot and add the meat only. Brown meat.3.Add marinade and around 4 c. water.4.Simmer for about ½ and hour or until the meat is tender.5.Serve over plain boiled rice. Serves 4-6

Tiebou Djenn (this recipe seems a bit complicated- if you make it, let me know how itturns out)2 lbs. thick white fish1 bunch parsleyChunk of a tomato¼ c onion1 bouillon cube (not sure if it should be beef or chix?)Pinch of pepper 1 clove garlic2 cut up onions½ c tomato paste6 c water ½ small cabbage2-3 carrotsTurnip, squash, manioc, etc (you can pick any veggies you have on hand)½ onion2 garlic cloves1 bouillon cubeSalt and pepper uncooked rice1.Make parsley mixture: smash together the parsley, tomato, ¼ c onion, bouilloncube, pinch of pepper, and 1 clove of garlic. Make a slit in each fish filet and stuff mixture into slits. Set aside the leftover mixture.2.In hot oil, fry fish until almost done.3.Take fish out of pan and put 2 cut up onions and tomato paste into pan . Fry a bit,then add 6 cups water. Heat to a boil, then add the veggies. Cook them until theyare almost done (15-20 min.)4.Add fish and finish cooking it5.When done take out everything from pan that is not liquid. Put the leftover stuffing mixture in pan, ½ and onion, 2 cloves garlic, bouillon cube, salt and pepper to taste. You may need to add some more water because this is what youwill cook the rice in.6.Cook rice until done.7.Serve fish and veggies on top of rice.SIDE NOTE- If you want to eat this Senegalese style, you would eat on the floor. Thedish would be in a big bowl and everyone would eat out of it with their hands and with bread. No plates. No silverware.Happy Cooking!!!!Thank you for all your warm thoughts and prayers. I soooo appreciate it

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