​WEDNESDAY, SEPTEMBER 2ND
7:00 to 8:00 PM EDT

From the Comfort of Your Home

With special thanks to generous supporters:

We enjoyed an evening with the CorpsAfrica Volunteers and learned
​about their development projects that ​build resilient communities.  

Our host for the evening: ​

Keynote address by:

Pierre Thiam
Chef, author, and social activist
CorpsAfrica Board Member

Kerry McNamara
CEO of OCP North America
CorpsAfrica Board Member

Featuring CorpsAfrica Volunteer Projects: 

Samba Gueye, Senegalese Volunteer serving in Morocco; Access to Water Access Project

Dorothy Mapira, Volunteer in Malawi; Community Health Clinic Renovation Project

Justin Nkunzimana, Volunteer in Rwanda; Sheep Farming Project

Marie Celestine Sagna, Volunteer in Senegal, Women’s Community Bakery Project

see all project videos and proposals here

Over the course of the show, we asked the Volunteers a series of questions to heard their thoughts, opinions, inspirations, and more:
​

1. Why did you join CorpsAfrica?
2. What impressed you about your community during the Covid-19 crisis?
3. What is a resilient community?
4. What's the hardest thing you had to get used to at your site?
5. What do you love most about your site?

Watch the full show to hear directly from the remarkable CorpsAfrica Volunteers:

---

 

We featured these delicious African recipes donated by Chef Pierre Thiam

Casamance Salad
(printable version)

Ingredients (Serves 4):
For the salad:

• 2 Cups cooked Fonio
• ½ Cup diced mango
• 2 Cups kale, ribs removed, torn (and rubbed with olive oil to soften)
• 2 Tbsp olive oil
• 1 pint cherry tomatos, diced
• ¼ Cup thinly sliced red onion
• 2 Tbsp 

For the Ginger Vinaigrette:

• 1 tsp finely chopped ginger
• 1 tsp minced fresh garlic
• 3 Tbsp lime juice
• 1 tsp of salt
• ½ tsp of freshly ground black pepper
• ½ Cups extra-virgin olive oil

Directions:

1. Make the vinaigrette in a small bowl. Whisk together the ginger, garlic, lime juice, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified  
2. Combine the salad ingredients in a large bowl. Add the vinaigrette and fold.

​Enjoy!

Read all about fonio, the ancient West African grain, here and purchase fonio online or at Whole Foods.

You can order Pierre Thiam's new cookbook on fonio (and read the rave NY Times review).

And to go with the Casamance Salad, Pierre suggests this 
​Hibiscus & Rum Cocktail​
(printable version)

Ingredients (Serves 4):

• 2 1/2 cups water
• 1/2 cup dried hibiscus flower
• 1/4 cup sugar
• 1/2 cup light rum
• 1/4 cup fresh lime juice
• Fresh mint leaves 

Directions:

1. In a medium saucepan, boil the water and add the hibiscus flower. Turn off the heat and cover. Let steep for about 20 minutes.
2. Strain into a large container and stir in the sugar until dissolved. Refrigerate until chilled. 
3. Stir in the rum and lime juice and serve over ice, garnished with mint leaves. 

​Cheers!

---