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'Build a Hut' craft
Recipes

Thanks to you, we're building beyond.

See your mission in action:

Build A Hut

Step One: Grab your sticks!

Use your craft sticks and make your hut. You can break them at the notches to create shorter sticks that will allow you to put doorways and windows on it.

Step Two: Put on the roof

Use your model clay, or you Beyond Box stuffing, to make a rooftop.
(We found that stretching out the packing paper will help you feed them through the craft stick notches on the top!

Then, grab your mini light for the last step.

Step Three: Light up your hut!

Now it's time to shine that little light for the whole world to see!
(Use your leftover craft sticks and model clay to make other things for your hut.)

SHARE YOUR CRAFT!

We want to see your creativity! Post on social media your finished hut.
Use the hashtag #beyondbox and be sure to tag @buildingbeyond.family

Recipes

Burundi Milk Tea

Serving Size: 1 quart
Units: Metric (US Imperial)
Ingredients
  • 1/4  cup ginger root (grated), about 3 inches unpeeled ginger
  • 1/4 cup black tea (decaf, if desired)
  • 3 cups water
  • 3 cups milk
  • 1/4 cup sugar (or to taste)
Instructions
  1. Boil some water. While it's heating up, grate the ginger (We used about 1/3 of a root, skin and all). Don't worry about hairs and fibers, it's good for tea making. 
  2. Add ginger and black tea to the boiling water and simmer for 3-5 minutes.
  3. Next, add milk and sugar. Return to a simmer and let bubble gently for a minute or two, until the sugar dissolves.
Recipe Notes
We found that 1/4 cup of sugar is just right for a moderately sweet, chilled drink. Add a bit less if you’re serving the drink hot because sweetness comes through stronger in hot liquid.

Spiced Scrambled Eggs

Nothing special with this recipe, except adding a little spice! It's a common tradition in Burundi to add some Maggi spice to your morning eggs. Cook them to your liking and season it up!

Brochettes

Meat Kabobs or Suya
PREP TIME: 3 hrs 20 mins  COOK TIME: 25 mins  TOTAL TIME: 3 hrs 45 mins
YIELDS: 4 Servings
Ingredients
  • 3 lbs beef (or lamb, or goat; or beef or lamb liver, kidney, or heart); cut into bite-sized pieces (kidney, especially, should be rinsed several times in cold water) 
  • onion, sweet green pepper, tomatoes (optional); cut into bite-sized pieces
Marinade (Coupé-Coupé Style) 
  • Cooking oil
  • Maggi® cubes mixed with water
  • Cayenne pepper or red pepper
Instructions
  1. Use a mortar and pestle or a food processor to grind together all of the marinade ingredients. In a glass bowl mix the meat and marinade, thoroughly covering the meat. Allow the meat to marinate for at least an hour, several hours if possible.
  2. Place the meat (and vegetables, if desired) on skewers. Cook the skewered meat on an outdoor grill, or under the oven broiler. Baste with the remaining marinade, being sure that the marinade is fully cooked after the last basting.

Coupé Coupé

Central Africa's version of barbecue.
PREP TIME: 20 mins  COOK TIME: 3 hours  TOTAL TIME: 3 hrs 20 mins
YIELDS: 4 Servings
Ingredients
  • Maggi® cubes mixed with water
  • Cayenne pepper or red pepper (to taste)
  • Cooking oil
  • Salt (to taste)
  • 3 lbs beef (at least a few pounds) suitable for slow cooking, such as brisket, flank, chuck, or shoulder
Instructions
  1. Mix Maggi sauce, cayenne pepper, and other ingredients (except meat) to make a marinade. Pour marinade over meat in a glass container. Let meat marinate for at least half an hour or longer in the refrigerator.
  2. Slowly cook meat in a smoker or outdoor grill over a hardwood or charcoal fire. (If a gas barbecue grill is used, add smoke by burning some water-soaked wood chips in a metal pan.) Making Coupé-Coupé is like barbecuing ribs: the heat should be low and the cooking slow. A pan of water on the side of the grill helps keep the meat moist. The meat should be basted every twenty to thirty minutes with more marinade and/or oil. Cook the meat for two to five hours, depending on the size and thickness of the meat and the distance from the heat. Remember: low and slow. It's a good idea to use a meat thermometer to make certain the meat is done.
Recipe Notes
Serve sliced, piled high to make a sandwich with a french baguette and lots of Pili-Pili Sauce.

SHARE YOUR DISH!

We want to see what you were able to chef up. Post on social media your finished dishes or your "attempt" 😆
Use the hashtag #beyondbox and be sure to tag @buildingbeyond.family