Comboni Missionaries' Team

During his childhood, he escaped a serious illness.  The Protestant environment and the reluctance of his parents to send him to the seminary did not extinguish his desire to become a missionary priest of the Comboni Missionaries. Fr. David Odour Ochieng, shares his vocational journey.  I was born on 3rd July 1991 at Pumwani hospital […]

As the sun sets over the stony plateau of Mexico, a beautiful white flower opens its corolla among the blade-like thorns of the Cereus Nycticalis: it is called the Princess of the Night. When the king of Michoacan sent out the town criers to the villages and districts, all the maidens came out from their

The cuisine of Tunisia consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punic-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs. Lablabi, the chickpea soup To enjoy a tasty

In the shade of the pyramids and minarets of Cairo, the tradition of pigeon and homing pigeon breeders has been handed down. Cairo is a chaotic, immense and difficult city. The streets are always too crowded and the continuous cacophony of horns denies concentration and quickly exhausts one’s energy. But raise your eyes and you

In Madagascar, large centuries-old trees become cisterns to cope with the growing shortage of water.  Baobabs are known for their size, hardiness, and impressive longevity. Less known is their ability to conserve enormous quantities of water for a long time: a precious feature for those who live in the Mahafaly plateau, the driest region of

As a member of a community of shepherds, he could easily have continued tending the goats like any other boy. But his dream of becoming a Comboni missionary priest led him to take a different path. Father Etabo Joseph Lopeyok talks about the journey of his vocation. The name Lopeyok, given to me by my

There is no singular dish that represents all of Kenya’s wide cuisine. Different communities have their native foods. Staples are maize and other cereals depending on the region, including millet and sorghum eaten with various meats and vegetables. The foods that are universally eaten in Kenya are ugali, sukuma wiki, and nyama choma. Kenya’s coastal

The moon had been rising late every night until it was seen only at dawn.  Nakerekere and her mother sat on a mat on the floor after their supper. The world was silent except for the shrill cry of insects, which was part of the night, and the sound of wooden mortar and pestle as

The tents of the desert inhabitants are a concentration of technologies, the use of materials and design particularly suited to the environment – which is why they have varied typologies – and to the way of life of those who are always ready to get back on the road “The first tea is as bitter

Four religious people have chosen to live in a hermitage community in the southeast of the Philippines, to live in silence and solitude, and to awaken people’s interest in preserving nature and making it more productive. The Mary Mediatrix Hermitage in the landlocked province of North Cotabato sets an example on how to preserve nature,