Week 1: J. G. Paton

Written By Rainey Gleich

Character Traits: Courage, Perseverance, Evangelism

Called to bring the gospel to a remote island in the South Pacific, John Gibson Paton braved disease, cannibalistic natives, and the death of his loved ones, all because he was able to say, “I left all in His hands, and felt immortal till my work was done. Trials and hairbreadth escapes strengthened my faith, and seemed only to nerve me for more to follow; and they did tread swiftly upon each other’s heels.” In 1858 John and his wife Mary landed on the island of Tanna, and over the course of the next four years endured severe persecution and sickness, which ultimately claimed the lives of Mary and their newborn son. In 1862 Paton returned to Great Britain where he remarried, but he couldn’t stay away from his missionary endeavors for long.  In 1866 John and his new wife Margaret set sail for Aniwa, another small island off the coast of Australia. There they served for 41 years, and Paton’s joy was found in being able to say, “I claimed Aniwa for Jesus, and by the grace of God Aniwa now worships at the Saviour’s feet.”

“This is strength; this is peace; to feel, in entering on every day, that all its duties and trials have been committed to the Lord Jesus - that, come what may, He will use us for His own glory and our real good!”

-John G. Paton

Image credit: George Peter Alexander Healy, Public domain, via Wikimedia Commons

Memory Verse (+25 bonus points)

“And Jesus came and said to them, “All authority in heaven and on earth has been given to me. Go therefore and make disciples of all nations, baptizing them in the name of the Father and of the Son and of the Holy Spirit, teaching them to observe all that I have commanded you. And behold, I am with you always, to the end of the age.”
— Matthew 28:18-20

Easy Recipe from the Island of Aniwa: Lap Lap (+15 bonus points)

This recipe is from https://www.tastesfromtheroad.com/post/lap-lap-from-vanuatu

Ingredients

Prep time 30 minutes | Cook time 1.5 -2 hours | Serves 4

For the Lap Lap:

  • 4-5 taro roots (or yam, cassava, or green bananas), peeled and grated (I used grated Hawaiian taro)

  • 2 cups coconut milk (fresh or canned)

  • 1 teaspoon salt

  • Banana leaves

Optional Add-ins Meat, Fish or Veggies- All of these are up to you:

  • Chopped chicken, pork, or fish fillets

  • Chopped Cabbage

  • Chopped Tomatoes

  • Chopped Spinach

  • Chopped Onion

  • Salt and pepper to season the meat

Instructions:

  1. Prepare the Banana Leaves:

    • If using banana leaves, gently heat them over an open flame or hot pan until they’re soft and pliable. This prevents them from tearing.

  2. Make the Taro or Yam Mixture:

    • In a large bowl, combine the grated taro (or your chosen root vegetable) with the coconut milk and salt. Mix well until it forms a thick, sticky paste.

  3. Assemble the Lap Lap:

    • Lay out the banana leaves (or foil) on a flat surface.

    • Spread a layer of the taro mixture in the center of the leaves.

    • If using veggies and meat, but the meat first and then the veggies on top. I went for chicken, then onions, tomato, spinach and cabbage on top.

    • Fold the banana leaves (or foil) tightly around the mixture to form a sealed parcel.

  4. Cook the Lap Lap:

    • Traditionally, Lap Lap is cooked in an underground oven (umu), but you can bake it in your home oven.

    • Place the wrapped parcel in a preheated oven at 180°C (350°F) and bake for about 1 to 2 hours, or until the taro is fully cooked and the meat (if using) is tender. When I did it, it took the full two hours. You can also pour a little extra coconut milk over the banana leaves before you put them in.

  5. Serve:

    • Unwrap the banana leaves or foil, and slice the Lap Lap into portions.

    • Serve it hot, with extra coconut milk drizzled over if desired.

Lap Lap is best enjoyed warm, with its soft, starchy texture and creamy coconut flavor shining through. The addition of meat or fish makes it more filling, but even on its own, it’s a comforting and delicious dish!

Biographies (1 point per page):

John Paton: Missionary to the Cannibals by Benjamin Unseth

John G. Paton: The Autobiography of the Pioneer Missionary to the New Hebrides

Fastened Like Nails Vol. 3 by F. W. Boreham

Rainey Gleich
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Week 2: Adoniram Judson