Night of Worship

Night of Worship
August 12 - 5:30pm

at Resurrection West
24000 W. Valley Pkwy
Olathe, KS 66061

We will start with a dynamic worship experience led by "Worshippers United", a talented band and choir from diverse nationalities and cultural backgrounds, and end with a time of connection and dinner. We will have hot dogs and hamburgers as well as an opportunity to taste a little of Africa. You can register to attend below.

Special Invitation:  Would you be interested in cooking and donating a part of the African portion of our meal? We have three options to choose from and have provided recipes for you to follow.  You can sign up to participate in the registration but can browse the recipes here:

Nyama Choma

About 3lbs of beef – can use short ribs, country ribs, strip steak, ribeye steak, T-bone steak, boneless steak, or tri-tip.  If you like, you can also use goat meat which can be found at Pan-Asia market in Overland Park.
4 Tbsp Olive Oil
4 Garlic cloves
1 small onion
1 Tbsp smoked or regular paprika
1 Tbsp bouillon powder
½ tsp cayenne powder
1 tsp black pepper
1 tsp cumin
1 tsp salt
Combine the olive oil with the spices
Coarsely blend the onion and garlic together in a food processor.
Mix the olive oil and spices with the onion and garlic. 
Use the spice mix to marinate the meat, rubbing it all over. You may want to cut your meat into smaller pieces to get more coverage or cut slits on tip to get the marinade down into the meat. 
Marinate for 2 hours or overnight
When ready to grill, bring the meat out and let it come to room temperature.
Grill your cut of meat over low heat. Time to grill will depend on the cut of meat you are using.
Remove meat from the grill and cut into bite size pieces.
Cover and wrap your meat to keep the heat in when you bring it to the church.


4 cups water
3 cups white cornmeal
Bring the water to a boil in a large saucepan.
Reduce the heat to low, and stirring constantly with a whisk, slowly add the cornmeal to the boiling water. The ugali will begin to thicken quite quickly.
Continue cooking on low heat, stirring every minute or so with a sturdy wooden spoon, until the ugali begins to pull away from the sides of the pan and hold together, and takes on the aroma of roasted corn. Turn it out immediately onto a serving plate. Using a spoon or spatula, quickly shape it into a thick disk or round. We will cut it into serving sizes at the church before serving.


6 medium tomatoes
1 ½ white or red onions
2 Tablespoons salt
2 bunches of cilantro
1 lime
3 cups warm water
1-2 jalapeno peppers
Peel the onion and finely dice. Next, add the warm water and 2 teaspoons of salt to a bowl and add the diced onion. Stir then set aside and allow this to soak for at least five minutes.
Finely dice the tomatoes, cilantro and jalapenos and combine in a bowl.
Juice the lime and set aside in a small bowl.
Discard the excess water from the onions and add onions to the bowl with the tomatoes, cilantro and chili’s. Combine ingredients together.
Add the lemon juice and toss to combine.

How many people will you be registering?