Juliana Dinnall

On Sunday 30^th March 2025 Mother’s Day will be marked in England. As we celebrate motherhood during this time let us take a moment to reflect and celebrate our spiritual church mothers.

To summarise church mother is a seasoned woman of God, a disciple of Jesus Christ. She is senior in age, by God’s grace she is a Proverbs 31 women exemplified. She is a woman who walks in the power, knowledge, and the wisdom of God, she is well respected and a pillar of her local church.

A church mother not only stands in the gap for her biological family, but she also stands in the gap for her spiritual sons and daughters. She prays for them and offers them ongoing words of encouragement with practical and spiritual issues of life. A church mother will stand and testify continually about the goodness of her Lord and Saviour Jesus Christ both in good and bad times. Hearing her testify about God’s goodness will leave you encouraged.

Within scripture as believers, we are encouraged to be in community (fellowship) with each other and we are admonished to encourage one another.

“And let us consider one another in order to stir up love and good works, not forsaking the assembling of ourselves together, as is the manner of some, but exhorting one another, and so much the more as you see the Day approaching. (Hebrews 10:24 -25 New King James)

Church mothers know the importance of community and encouraging others.  

Historically in Caribbean fellowships church mothers were known collectively as Mothers of Zion. We don’t hear the term much now, but the mothers in Zion were the women who “travailed” in prayer crying out to God over issues that broke His heart until breakthrough came. Respectfully and affectionately a church mother is called Mother, followed by her surname.

Within our local fellowship we are so blessed and privileged to have Mother Greenidge at the helm as a beautiful example of a church mother. Mother Greenidge along with some of her peers in our fellowship are the original church mothers. Over the years they did not forsake gathering, travailing in prayer, encouraging believers and non-believers in their sphere of influence to know Jesus and trust him no matter what. They are the women that laid a foundation of faith that many have walked in to. What a rich legacy!

Many of us have been encouraged by a Church Mother whether they are in our local fellowship or connected to us in another area of life.  With this in mind, to our beloved church mothers locally and across the world, we want to say a big thank you for the support and encouragement that you have given and continue to give to the household of faith. “May the Lord Bless you and keep you; the Lord make his face shine on you and be gracious to you; the Lord turn his face to you and give you peace (Numbers 6 24-26 New King James)

Church Family let us be encouraged by the foundation that our church mothers have laid. As they have encouraged us may we in turn encourage them and lift them up continually in prayer in Jesus name.

Happy Mother’s Day.

For a child is born to us, a son is given to us. The government will rest on his shoulders, and he will be called Wonderful Counsellor, Mighty God, Everlasting Father, Prince of Peace. (Isaiah 9 v 6 New Living Translation (NLT)

Christmas season is once again upon us and as Christians we take time to remember, reflect and celebrate the fact that our Lord and Saviour Jesus Christ was born into this world with the mandate to reconcile man to God ultimately through his death and resurrection.

In remembering the birth of Jesus, we are reminded of the hope that was brought to many with his birth. That hope has remained and has been extended through the corridors of time. As Christians we hold unto the biblical definition of hope. “The sure and confident expectation of receiving what God has promised us in the future” We are able to celebrate that because of Jesus, we have life and a hope both now and in the future.

“All praise to God, the Father of Our Lord Jesus Christ. It is by his great mercy that we have been born again because God raised Jesus Christ from the dead. Now we live in great expectation” 1Peter 1v 3 (NLT).

It is wonderful to know that as born-again believers we have the hope Jesus gives. What could be more wonderful than sharing and talking about the hope we have in Jesus Christ with our family, friends, and acquaintances. A great opportunity is over a meal, so over this Christmas and new year season let us take the opportunity to invite people to partake in a meal and share with them the hope with have in Jesus.

Need some recipe inspiration? Here are a few recipes inspired by some of the cultural backgrounds of members of our local fellowship. Need some healthier recipe inspiration have a look at our Heathy Eating Series. Bon Appetite. 

Recipe (Disclaimer – There are a variety of ways that each of these dishes can be cooked. These recipes are intended as a guideline. Please feel free to add or take away ingredients in accordance with individual taste preference or dietary needs.

Barbados – Caribbean Islands // Christmas Glazed Ham

England // Sunday Roast. Rosemary and Garlic Roast Chicken

Plantain Stuffing

Guyana // Vegetarian Cook Up Rice

Jamaica // Ackee and Saltfish

West Africa // Jollof Rice

Jollof rice aka Jollof, is a rice dish from West Africa. Jollof is traditionally made with long grain rice, tomatoes, scotch bonnet pepper, onion, and spices. How Jollof is prepared varies across different regions. Jollof rice is a welcomed dish at many celebrations Christmas being one of them.

Ingredients

• 400g x 2 cups long grain or basmati rice
• x2 two tins 400g chopped tomatoes.
• 3 tbsp tomato purée.
• 1 red pepper.
• 1 scotch bonnet chilli
• 1 onion.
• 3 maggie cubes
• I chicken or vegetable stock cube.
• 1 tbsp vegetable oil.
• A couple of sprigs of fresh thyme.
• 2 bay leaves. (optional)
• 1 tbsp curry powder. (optional)

Method

• Blend the pepper, onion, tomatoes, and scotch bonnet to a smooth paste.
• Heat the oil in a medium sized pan add the blended tomato paste along with the curry powder thyme sprigs and bay leaves, maggie cubes and stock cube of choice. Cook on a medium heat for 15 minutes stirring occasionally.
• While your tomato base Is simmering put the rice into a bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear.
• Add the rice to the pan, turn the heat down to a simmer then cover with foil and a lid (so no steam can escape) cook for approximately 20 mins or until rice is soft.

Jollof dish can be served with roast chicken or a protein of your choice. 

Ackee and salt fish is the national dish of Jamaica. It is made with salted codfish and the national fruit ackee. Traditionally the dish is served for breakfast on Christmas morning although it is eaten all year round.

Ingredients

• 1packet boneless salted cod.
• 2 tbsp vegetable oil.
• 1 medium onion finely chopped.
• 4 gloves garlic finely chopped.
• 3 spring thinly sliced.
• 1 scotch bonnet pepper, deseeded and finely chopped (you can half his dependent on taste
• A few sprigs of thyme. 
• ¼ tsp of black pepper or add according to your desired taste.
• 1 tsp ground pimento (allspice).
• ½ red pepper deseeded and finely chopped.
• ½ green pepper deseeded and finely chopped.
• 1 large tomato, chopped.
• 1 can ackee, drained.

Method

1. Put the salt cold in your pot and cover with cold water. Bring to the boil, then boil for 5 minutes, drain, and add fresh cold water to cover.
2. Repeat this process until you’re happy with the saltiness when tasted; approximately boil the fish three times in total to get a good balance of salt in the fish. Drain and leave to cool. Use a fork to shred the salted cod into pieces and set aside.
3. In a medium to large frying pan. Pour the vegetable oil into the frying pan and place over a high heat. Once the oil is sizzling hot, turn the heat down to low-medium. Add the onion, garlic, spring onions and scotch bonnet, then cook until soft, for around 5-7 minutes.
4. Add the salted cod, put in black pepper, thyme, and pimento, then mix it together and cook down for around 3 minutes.
5. Next, add in the red and green bell peppers, along with your tomato. Mix and cook -3 minutes. These ingredients help to bring a heat balance, so it’s not too spicy.
6. Gently stir in the ackee; the ackee is soft so it’s important to stir it in gently so the ackee does not “mash”.
7. Once stirred in, simmer for 3-5 minutes before serving.

Ackee and saltfish when eaten for breakfast can be severed with several sides such as fried /boiled dumpling, callaloo, breadfruit, boiled banana, or hard dough bread.

Cook-up rice is a one pot dish which is traditionally made on Old Year’s Night (New Year’s Eve).  Meat such as pork, lamb or beef is used in the dish as well as a range of vegetables.

This recipe is a vegetarian option.

Ingredients

• 300g long grain rice.
• 1 tbsp vegetable or rapeseed oil.
• 1 tbsp dark brown sugar.
• 2–3 garlic cloves.
• 1 onion finely chopped.
• 1 tsp grated ginger. 
• 1 x 400g/14oz tin of cooked pigeon peas aka gungo peas, (black-eyed peas) or red kidney beans), drained.
• 200g/7oz pumpkin or seasonal squash, peeled and chopped into chunks.
• 2 carrots peeled and cubed.
• 2 okras, sliced.
• 150g/5½oz baby spinach.
• 1 tin of coconut milk.
• A few sprigs thyme.
• 1 chilli scotch bonnet finely chopped.
• 2 tsp salt.
• 1 tsp freshly ground black pepper.
• 15g/½oz coriander, roughly chopped.

Method

1. Wash the rice. Tip the rice into a bowl and rinse with cold water repeat two- or three-times unclear water is clear. Drain, then set aside.
2. Heat the oil in a pan over a low heat and add the sugar. Keep the heat on low and wait for the sugar to caramelise. Once the sugar starts to bubble, stir in the garlic, onion, and ginger.
3. Add the drained peas, pumpkin, carrots, okra, and baby spinach. Mix well to make sure the vegetables don’t stick to the pan.
4. Before the spinach starts to wilt, add 250ml/9fl oz water with the coconut milk, thyme sprigs and Scotch bonnet. Increase the heat to medium-high and bring to a simmer.
5. Season with the salt and pepper, then add the rice. Stir until everything is mixed and the veg is evenly distributed throughout the rice. Reduce the heat to low, cover and leave to simmer for 20 minutes or until all the liquid has evaporated.
6. Turn off the heat and leave the pan covered for a further 20 minutes. The steam will finish cooking the rice.
7. Scatter over the roughly chopped coriander and serve.