Curiosity is the key to knowledge.

Established 2008 Chic African Culture teaches the history of African-food recipes and African-cultures, art, music, and oral literature.

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The person who is not patient cannot eat well-cooked dishes. -African Proverb

Tuesday, December 25, 2012

Wonderful Child African Folktale

Wonderful Child is a delightful African folktale. Folktales reflect the morals, superstitions and customs of the African people. 


The Wonderful Child African Folktale


A man had two wives named Kengi and Gunga. One day he called them to him, and said that he was going to a nearby town to buy salt, and so might be away some time. He left them both well. Sometime after he had gone, Kengi became heavy with child. And Gunga asked her how it was that she was in that condition.
Wonderful Child is a delightful African folktale. Folktales reflect the morals, superstitions and customs of the African people. "It is true," said Kengi, "that I am with child; but never you mind. When the child is born, you will see that it is his."
"How can it be, when he has been gone so long?" said Gunga.
Now when the child was born, it carried with it a handful of hair. And all the people marveled. Then the child spoke, and said: "This is the work of God."
And the people ran away, they were so much afraid. And when the child grew up, he went into the woods to hunt elephants. And all this time the father had not returned.
One day the child killed an elephant, and came to tell his mother of his good fortune. They called the princes together; and then they went and cut up the elephant and divided it among the people. Then the people said that he was a. good child.
And now the father returned, and Kengi was afraid, and prayed Gunga not to tell him that the child was his.
"No, I will not, Kengi," said Gunga; "but the boy himself will."
And when the father came the boy went up to him, and said: "Father, give me your hand."
"No, child, I do not know you. If I am your father, tell me, child, when did I give life to you?"
And the people all said: "He is your son by Kengi."
"No, I left Kengi well."
Then the son sings: "Now am I indeed dead, and will become a bird."
And hearing this, the father took his son to his heart, and gave him a wife, and made him chief over many towns.

Wonderful Child African Folktale
The Wonderful Child African Folktale

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Sunday, December 23, 2012

Horn of Plenty African Folktale

Horn of plenty is a charming African folktale. Children enjoy listening to many types of African folktales learning from the wisdom and rich tradition of African storytelling. 

The Horn of Plenty African Folktale


At the entrance to a village a brown-skinned boy sat watching the sunset. He was thin and small, and he had been crying. Out on the savannah the other children were laughing and shouting, but he did not join in their play, for his heart was sore. He had had no supper, and the women of the village were all so busy looking after their own children that they had forgotten him.
Horn of plenty is a charming African folktale
Horn of Plenty African Folktale

The boy's mother died when he was a babe, and ever since he had been driven from one hut to another. His father was out all day hunting and snaring birds, and when he came back at sundown seldom spoke to his little son. That day one of the women beat him because the load of firewood which he brought back was small, and his heart was hot with anger.

"I will go away and never come back," he said to himself. So when darkness settled over the land, and all were sleeping, he rose from the ground, and going to the cattle-shed took one of his father's oxen. Having mounted it, he rode out into the night. He did not know where he was going, but he wanted to leave behind him all the women who were so cruel to him and who let him go hungry.

When he was far from the village, he got down from the ox and lay under a tree. He slept until the sun came up again over the edge of the world. He continued his journey, rejoicing at being far away from those who had ill-treated him.

By and by he noticed a cloud of dust on the horizon, and presently he saw that it was caused by the feet of a herd of cattle coming toward him. At the head of the herd was a great bull, fierce and strong.

"Get down from my back," said the ox he was riding. "I am going to fight the bull; but have no fear, for it is I who will be the victor."

The boy dismounted and stood aside to watch the fight between the two strong beasts, which ran at one another with heads lowered and with angry bellowing’s, pawing the ground till they were hidden from sight in the cloud of dust raised by their trampling feet. The struggle was long and fierce, but at last the ox overthrew his foe, as he had foretold. Then the boy mounted the ox again, and once more they went on their way.

As the day wore on the boy grew hungry. The ox said to him: "Strike my right horn, and food will come forth."

The boy did as he was commanded, and there came forth meat and drink, and he ate till his hunger was satisfied. When he finished his meal, the ox said: "Strike my left horn." The boy obeyed, and the food still remaining entered the horn.

All through the long hot day they journeyed across the savannah till, when the sun was low, the boy saw another herd of cattle coming toward them, led by a bull even stronger than the one which they had encountered that morning.

Wearied with the long march and the struggle with his first foe the ox walked with a slow and heavy tread.

But he told the boy once again to dismount, saying, "I am going to fight with yonder bull. I shall be overthrown, and death will take me; but have no fear. When I am dead remove my horns, and carry them with you wherever you go; for they will give you food and drink when you are hungry and thirsty."

The boy dismounted, and summoning all his strength, the ox rushed toward his foe with lowered head. The fight was long and fierce—fiercer far than the struggle of the morning; but victory was not to the ox, and with a deep groan he sank dead upon the earth.

The boy's heart was sad at the loss of his friend, but remembering his command; he took the horns from his head and went his way.

Night fell, but he journeyed on till he came to a hut, where he found a man dwelling by himself. The boy asked for a night's lodging, and the man welcomed him, but said that he could give him no food, for famine had fallen upon the country-side, and everywhere men hungered, eating weeds instead of corn.

The boy laughed. "I have something better to offer you than weeds," he said.

Thereupon he struck the right horn of the dead ox. Instantly it yielded meat and drink in abundance, and they ate and were satisfied. Then the boy stretched himself on the ground and slept soundly, but the man, who had known the pinch of hunger for many a weary day, lay awake thinking how he might deceive the boy and secure for himself the bountiful horns. At last among the lumber in the hut he found two horns which exactly resembled those his guest had brought; and he laid them beside the sleeping lad, taking away those which belonged to him by right.

At daybreak the boy was ready to start on his travels once more, and suspecting no evil, he picked up the horns that lay beside him and journeyed toward the rising sun.

When the sun beat down fiercely upon the plain at noon he sought the shadow of a rock, and struck the horn, expecting that as before it would satisfy his need; but no food came.

He struck twice and thrice; then, guessing that his host of the night before had robbed him, he retraced his steps and reached the hut just as the sun was setting. He paused outside and listened; the man was begging the horn to give him food, but the horn, answering to no voice save that of its real owner, remained sealed.

Then the boy entered, and fearing his vengeance the man ran out into the night, nor did he return. The boy made a good meal of the food which the horn supplied to him and lay down to rest.

Next morning he once more set out, and at night-fall saw a hut standing by itself on the plain. He went up and boldly asked the man who dwelt there for a night's lodging; but he got a rude answer, for he was dusty and travel-stained, and the owner of the hut had no mind to entertain a vagabond.

Hurt by the man's roughness the boy wandered farther till he came to a river, in which he bathed his dusty limbs. Then he struck the horn, for he was hungry as well as weary, and from it there came not only meat and drink, but a mantle of skins and ornaments of brass, such as those worn by the sons of a Chief. Clad thus, next day the boy travelled farther on till he reached a village, and at the sight of the stranger in such regal attire the Headman came forward and offered him to a feast with the village.

He was treated with honor, and remained with the Headman for many days. Now the Headman had a beautiful daughter, and seeing how fair she was, and how gentle, the boy loved her, and the girl's heart answered to his. This being so, her father ordered oxen to be slain, and a great feast prepared to celebrate their marriage. Ever after they lived in peace and plenty, for the horns never failed to yield food and clothing, and all good things in abundance.


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Saturday, December 22, 2012

Lightly Sweetened Cocoa Tea Biscuits

African food is a fusion from many different nations. One influence over the centuries is that of the European colonialists.


As legend has it Anna Maria Russell, the seventh Duchess of Bedford is said to have made afternoon tea time a fashionable practice when she complained of "having that sinking feeling" during the late afternoons.

From this time on, a pot of tea and a light snack in the middle of the afternoon became a part of European traditions. One very popular light snack is that of the lightly sweetened cocoa tea biscuit or cookie.

Lightly Sweetened Cocoa Tea Biscuits


Lightly Sweetened Cocoa Tea Biscuits
Ingredients:
2 cups sifted all-purpose flour
3 teaspoon baking powder
½ teaspoon salt
2 tablespoons sugar
4 tablespoons of powdered cocoa
2 tablespoons of lard
2/3 a cup of milk or enough to make a firm but not a stiff dough

Directions:

Sift all the dry ingredients together, rub in lard with the tips of the fingers. Stir in the required amount of milk. Turn out on slightly floured board, roll or pat out the desired thickness, place close together in pan and bake 350 degrees 10-12 minutes




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Thursday, December 20, 2012

Green Plantain Sweet Porridge

Plantains look similar to bananas, but plantains are bigger, have a different taste, and feel texture. However, plantains and banana's do have one thing in common, as the plantain ripens, it becomes sweeter and its color changes from green to yellow to black, just like bananas. This version of African Green Plantain Porridge is sweet and filling. Green Plantains are sold in the fresh produce section of most supermarkets.


Green Plantain Sweet Porridge


Green Plantain Porridge
Ingredients:
3 green plantains
¼ cup all-purpose flour
¼ cup whole milk
½ cup sweetened condensed milk
¼ cup raw sugar      
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
5 cups water

Directions:

Green, Yellow and Very Ripe Plantains
Cut off the tips of each plantain and make an incision along the whole length of the banana. Slowly slide your thumb along the incision and remove the skin. Chop the plantain place into blender. Add flour and ½ cup water blend for 2 minutes until smooth (add more water if needed). Bring the remaining cups of water to boil in a large saucepan reduce to medium heat. Add the plantain mixture to the boiling water and stir for about 3 minutes or until smooth. Add remaining ingredients. Let porridge simmer for about 15 minutes serve warm.

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Monday, December 17, 2012

Groundnut Soup African Peanut Soup Recipe

African Peanut Soup Recipe is a delightful combination of tomatoes, onion, peanut butter, and chicken that make for a perfect African soup everyone around the world will enjoy. Learn how to cook 30-minute African Peanut Soup while eating and exploring our way through Africa one country at a time.

Groundnut Soup or African Peanut Soup Recipe

Ingredients:
2 tablespoons palm oil
2 filleted chicken breasts (optional)
Groundnut Soup
photo by mealmakeovermoms
4 cups vegetable stock
1 medium onion, chopped
1 large bell pepper finely chopped
1 teaspoon minced garlic
16 oz can crushed tomatoes
1 tablespoon red pepper flake
1/4 teaspoon cumin
1/4 teaspoon ginger
1/8 teaspoon cloves
1/4 teaspoon cardamom
1/3 cup creamy peanut butter
1/4 cup uncooked rice


Directions:
Heat oil in a large pot over medium heat. Sauté onions, bell pepper and garlic about 3 minutes. Add chicken, tomatoes, vegetable stock, peanut butter and spices. Reduce heat to low and simmer 15 minutes. Add rice cover and simmer 15 minutes.


Unprocessed groundnuts
Photo by CIAT International
Center for Tropical Agriculture






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Friday, December 14, 2012

Nigerian Pepper Water Stew Recipe

Nigerian Pepper Water Stew is hot but there is nothing to stop you from adjusting the heat to suit your taste. Learn how to cook Nigerian Pepper Water Stew chicken, veal and curry spice. Nigerian food is delicious; recipes are full of flavor and spice lovingly prepared by Nigerian families for generations.


Nigerian Pepper Water Stew Recipe

Ingredients:
Nigerian Pepper Water Stew
Photo by austinevan Flickr
3 pounds chicken 
1 pounds veal 
6 cups water
2 chopped onions
1 tablespoon butter
1 teaspoon ground cloves
1 stalk celery chopped
1 large tomato diced
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon red pepper
1 hot pepper sliced
Juice of one lemon

Directions:
In a large pot add all ingredients. Simmer together slowly until the chicken is tender 1 hour. Serve with rice.

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Sunday, December 9, 2012

Easy Oxtails Stew Recipe

Easy Oxtails Recipe
Oxtails Recipe

Easy Oxtail Stew Recipe

Explore and Understand Africa Through Her Food and Culture

By
African food recipe

Oxtails Stew Recipe
Oxtail is a tough, bony fat-rich meat that requires long and slows cooking to release the wonderful rich flavor. Cooks around Africa have long made use of oxtails. Don't be scared off by the name oxtails, it is delicious.

Easy Oxtail Stew Recipe

Serves 4
African food

Do not be scared off by the name oxtails, the stew is delicious.
Oxtail Stew


Ingredients
4 large oxtails
1 large chopped onion       
8 cups water
4 medium diced carrots
Sprig of fresh thyme
2 dry bay leaves
2 large chopped tomatoes
4 peppercorns
1 tablespoon salt


Directions
Add all ingredients into a large pot. Simmer for 3 to 4 hours or until the meat separates from the bones. Serve with rice or any type of bread.


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Thursday, November 29, 2012

Spiced Spanspek Cantaloupe Preserve

South African Simply Spiced Spanspek

Spanspek is the Afrikaans name for Muskmelons, often called cantaloupe in the United States. Cantaloupes were first cultivated in Persia and northern Africa nearly 4,000 years ago. Wild populations of cantaloupes appear in the desert and Savannah regions of Africa. Within southern Africa, cantaloupe grows in the South African provinces of Limpopo, Gauteng and Mpumalanga. Cantaloupe varieties that are grown frequently in South Africa are Imperial 45, Honeydew, Hale’s Best Cantaloupe, and Edisto Cantaloupe. 

Spiced Spanspek Cantaloupe Preserve


African Recipes by

Spanspek is the Afrikaans name for cantaloupe. Spiced spanspek is sweet African dessert preserve recipe you will fall in love with at very first bite. 

Prep time: Cook time: Total time:
Ingredients:
3 cups seedless, peeled, cubed cantaloupe
2 cups water
3 cups sugar
½ cup white vinegar
2 sticks cinnamon
2 whole cloves
1 teaspoon allspice

Directions:
In a large pot of water add all ingredients  and simmer slowly until fruit is transparent about 45 minutes. Remove cinnamon sticks, place in hot sterilized jars and seal.

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Sunday, November 25, 2012

Story of Lightning and Thunder African Folktale

Story of Lightning and Thunder African folktale is a story forming part of an oral storytelling tradition shaped by the tongues of African elders passed down from one generation to the next. 

Story Lightning and Thunder African Folktale

In the olden days the thunder and lightning lived on the earth among all the other people, but the king made them live at the far end of the town, as far as possible from other people's houses.

Lightning and Thunder African Folktale
The thunder was an old mother sheep, and the lightning was her son, a ram. Whenever the ram got angry he used to go about and burn houses and knock down trees; he even did damage on the farms, and sometimes killed people. Whenever the lightning did these things, his mother used to call out to him in a very loud voice to stop and not to do any more damage; but the lightning did not care in the least for what his mother said, and when he was in a bad temper used to do a very large amount of damage.

At last the people could not stand it any longer, and complained to the king. So the king made a special order that the sheep (Thunder) and her son, the ram (Lightning), should leave the town and live in the far bush. This did not do much good, as when the ram got angry he still burnt the forest, and the flames sometimes spread to the farms and consumed them.


So the people complained again, and the king banished both the lightning and the thunder from the earth and made them live in the sky, where they could not cause so much destruction. Ever since, when the lightning is angry, he commits damage as before, but you can hear his mother, the thunder, rebuking him and telling him to stop. Sometimes, however, when the mother has gone away some distance from her naughty son, you can still see that he is angry and is doing damage, but his mother's voice cannot be heard.

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Wednesday, November 21, 2012

Walking Six Hours to Collect Water in Rural Ethiopia

The Truth About Collecting Water in Africa

Collecting Water
In rural Ethiopia, women and children can walk up to six hours to collect clean water.

Water purification site in Ber'aano Woreda by Shebele River in Somali region of Ethiopia

The Truth About Collecting Water in Ethiopia Africa Where Walking Up to Six Hours to Collect Water is not unusual. 


Explore and Understand Africa Through Her Food and Culture



Ethiopia has one of Africa’s lowest rates of access to water supply, and sanitation despite abundant surface and groundwater resources.

Ethiopia's main health problem is the spread of disease caused by poor water and sanitation. During the dry-season more traditional sources of water are placed under pressure as shallow wells or other permanent sources dry-up.

A vast majority of Ethiopia’s population lacks adequate access to safe water and proper sanitation facilities.
West Africa Water Supply, Sanitation and Hygiene Program 
Ethiopia’s 96 million people, 86.5 million people or 83 percent live in rural areas. A vast majority of Ethiopia’s population lacks adequate access to safe water and proper sanitation facilities. That is 49 million people or 51% lack safe water and 76 million or 79% have no sanitation services.

At most, 49 percent of people have access to safe water, while proper sanitation facilities are available to about 21 percent. Inadequate access to safe water and sanitation services negatively impact health and productivity, especially that of children.

At the 2002 World Summit for Sustainable Development, then-Secretary of State Colin Powell announced the U.S. commitment to the Goals for Sustainable Development. One goal was to “reduce by half, the proportion of people without access to safe and affordable drinking water and sanitation” by the year 2015.


To help reach this goal, leading US-based non-governmental organizations working in water and sanitation formed the Millennium Water Alliance. From 2011-2015 the West Africa Water Supply, Sanitation and Hygiene Program or WASH Millennium Water Alliance goal is to provide water, sanitation and hygiene (WASH) services to approximately 483,000 people; including 83,000 students in 90 schools. Since 2006, the Conrad N. Hilton Foundation has awarded over $14 million to the Millennium Water Program.

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Monday, November 19, 2012

Devil's Rib West African Pepper Relish Recipe

Devil's Rib West African Pepper Relish Recipe

Ingredients:
2 sweet red peppers
2 sweet green peppers
1 piri-piri African hot pepper, diced
West African Spicy Pepper Relish photo by diettogo1
2  onions, chopped
1/4 cup vinegar
½ cups sugar
1 teaspoon salt

Directions:
Seed the peppers and chop fine with the onion and hot pepper. Put into a bowl, cover with boiling water and let stand for 5 minutes. Drain and cover again with boiling water, let stand for 10 minutes longer. Place in colander or cheesecloth bag let drain overnight. In the morning add the vinegar, sugar and salt. Boil for 20 minutes. Place in hot sterilized jars and seal.

Did you know...?
A hot pepper that originated from Africa is the Devil's Rib from Ghana.

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Tuesday, November 13, 2012

Xenophobic Attacks: Zulu Word for Hope is Sethemba

Present-day Zulu King Goodwill Zwelithini has no official power in modern South Africa, but influences around 11 million Zulu clans people while earning a salary of 6 million dollars a year. 


Zulu Word for Hope is Sethemba
Zulu Word for Hope is Sethemba
The Zulu nation lives in Southern Africa, Zambia, Zimbabwe and Tanzania with an estimated 11 million Zulu living mainly in the province of KwaZulu-Natal South Africa. The Zulu Kingdom once occupied the northern part of what is now KwaZuluNatal and remained independent until 1879. 

In the isiZulu language, the word hope is Sethemba. With the 2008 and 2015 Xenophobic attacks, hope and healing is needed in South Africa.

Kings and Chiefs to the Zulus are fiercely respected, there is a saying in Zulu, the mouth that speaks no lies, the king can never be wrong. Words spoken by a King or Chief should be closely guardedBelow is a listing of Zulu Chiefs and Kings that ruled the Zulu nation.

Zulu Chiefs and Kings:


•Ntombela kaMalandela father of the Zulu clan founder, Zulu kaNtombela 1627-1709


•Zulu kaNtombela, son of Ntombela, founder and chief of the Zulu clan from 1709 


•Gumede kaZulu, son of Zulu, chief of the Zulu clan
•Phunga kaGumede, son of Gumede, chief of the Zulu clan until around 1727 
•Mageba kaGumede 1667-1745, son of Gumede and brother of Phunga, chief of the Zulu clan from 1727 to 1745 
•Ndaba kaMageba 1697-1763, son of Mageba, chief of the Zulu clan from 1745 to 1763 
•Jama kaNdaba 1757-1781, son of Ndaba, chief of the Zulu clan from 1763 to 1781 
•Mkabayi kaJama, daughter of Jama 
•Senzangakhona kaJama 1757-1816, son of Jama, chief of the Zulu clan from 1781 to 1816 
•Shaka kaSenzangakhona 1787-1828, son of Senzangakona, king from 1816 to 1828 
•Dingane kaSenzangakhona 1795-1840, son of Senzangakhona and half-brother of Shaka, king from 1828 to 1840
•Mpande kaSenzangakhona1798-1872, son of Senzangakhona and half-brother of Shaka and Dingane, king from 1840 to 1872 
•Cetshwayo kaMpande1834 - February 1884, son of Mpande, king from 1872 to 1884
•Dinuzulu kaCetshwayo 1868-1913, son of Cetshwayo kaMpande, king from 1884 to 1913 
•Phumuzuzulu kaDinuzulu 1890-1933, son of Dinuzulu kaCetshwayo, king from 1913 to 1933
•Cyprian Bhekuzulu kaPhumuzuzulu August 1924-September 1968, son of Solomon kaDinuzulu, king from 1948 to 1968 
•Goodwill Zwelithini kaBhekuzulu born July 1948, son of Cyprian Bhekuzulu kaSolomon, king since 1971 to present


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Monday, November 12, 2012

Do not tell the person who is carrying you that he stinks

he stinks

African proverbs

Wise sayings in the language of proverbs have been passed down for generations in African culture.




African women

Do not abuse the hospitality of others.



Do not tell the person who is carrying you that he stinks.



Those who speak about one's miseries hurt less than those who keep silent.


It is a bad child
who does not take advice.


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Saturday, November 10, 2012

Healthy Nutrient-Rich South African Kidney Omelet

For those who love kidneys and other offal foods, there is nothing like a Sunday morning South African kidney omelet for breakfast. Kidneys are high in iron and are some of the most nutrient-rich foods you can eat.


Healthy Nutrient-Rich South African Kidney Omelet

Ingredients:
1 cleaned and diced lamb kidney
Healthy Nutrient-Rich South African Kidney Omelet
Healthy Nutrient-Rich South African Kidney Omelet
Photo by cyclonebill
1 tablespoons lard for frying
4 large eggs
Salt and pepper to taste
1 tablespoon chopped fresh parsley
2 tablespoons cream

Directions:
Melt 2 tablespoons of lard in a frying pan add diced kidneys toss them into hot lard 3 minutes. Whisk eggs add seasonings, parsley, and cream, then add to kidneys. When the edges are set, fold edges over so that omelet assumes an oval shape; be careful that it is not done too much.


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Monday, November 5, 2012

Fresh Gingembre Ginger Juice

Juice Cleanse

Juice Cleanse

Cleanse can detoxify your body and rejuvenate your mind.

Ginger is a popular herb used as a spice fresh, dried and powdered, or as a juice or oil. In the Fresh Gingembre African Ginger Juice, ginger is used as a spice to contrast the sweet taste of the oranges.


Fresh Gingembre African Ginger Juice


 African Recipes by

Ginger has a positive stimulating effect on the digestion and circulation of the body. Fresh Gingembre African Ginger Juice the ginger is used as a spice to contrast the sweet taste of the oranges.

Ingredients: 
 2 cups water 
 1 cup orange juice 
 1 orange, sliced thin 
 1 large slice of fresh ginger 
 1 teaspoon ground ginger 
 Sugar to taste (optional) 

Directions:
 Place all ingredients in a pitcher and stir well. Allow to infuse for  two hours before serving.










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Wednesday, October 31, 2012

Easy Sweet Couscous Recipe

Sweet Couscous Recipe
Easy Couscous Recipe

Sweet Couscous a Twist on a traditional North African Dish.

Sweet Couscous Recipe
Couscous is pasta even though it looks like rice. Couscous is stocked in most grocery stores on the rice and pasta isles. Instant and non-instant varieties are available. Couscous is a neutral flavored dish that combines with just about every ingredient imaginable.

Sweet Couscous Recipe

Serves 4
African food

 Sweet Couscous Recipe

Sweet Couscous Recipe

Ingredients
2 cups low fat milk
2 tablespoons honey
3 teaspoons cinnamon
2 cups dry couscous
1/3 cup chopped dried apricots
1/3 cup raisins
1/3 cup dried cranberries
1/3 cup pineapples

Directions: In a medium saucepan over medium heat, combine the milk, honey and cinnamon. As soon as it comes to a boil, stir in the couscous. Turn off the heat, cover and let stand for 5 minutes. Stir in the cranberries, pineapples, apricots and raisins. Serve warm.

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Chic African Culture Featured Articles

A good teacher can inspire hope, ignite the imagination, and instill a love of learning.

A good teacher can inspire hope, ignite the imagination, and instill a love of learning.
Be the good

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The eye never forgets what the heart has seen - African Proverb

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A wise person does not fall down on the same hill twice.