A taste of tradition for the holiday season: Recipes for Kwanzaa

By Cynthia O. Toliver

Each December, Kwanzaa celebrations take place in the home of African Americans all over the world. It was created back in 1966, by Ron Malenga, in order to give an original and distinct celebration that would be unique to the descendants of slaves living in this country. The term Kwanzaa comes from the African language Swahili, and means first fruit of the harvest. There are seven days of celebration, with each day highlighting one of the seven principles of Kwanzaa: Umoja (Unity), Kujichagulia (Self-determination), Ujime (Collective work and determination), Ujamaa (Cooperative economics), Nia (Purpose), Kuumba (Creativity) and Imani (Faith). As you can imagine, these celebrations include lots of food, libation and gifts.

Here are some typical Kwanzaa recipes.

Groundnut Stew Chicken

1 cup peanut butter

1 can (12 oz) tomato paste

4 tablespoons brown sugar

1 inch ginger root, diced, or 1 tablespoon ground ginger

1 teaspoon red pepper flakes

2 cups coconut milk

1 cup chicken or vegetable broth

2 medium onions, diced

1 green bell pepper, diced

1 red bell pepper, diced

4 cloves garlic, minced

2 teaspoons salt or to taste

2 teaspoons pepper or to taste

½ cup peanut oil

1 cup chopped cilantro

1 cup chopped roasted peanuts

3 medium chickens, about 3 pounds each, cut into quarters

cooked white or brown rice

Season chicken with salt and pepper and set aside. In medium cooking pot, heat broth and stir in peanut butter. Add coconut milk, tomato paste, brown sugar, ginger root and red pepper flakes; simmer on low heat. In separate pan, heat 1/8 cup peanut oil and saute onions and peppers till onions are translucent. Add garlic and place on low heat for 2-3 minutes, then remove from pan. Add more oil to pan, just to cover bottom. Heat oil and add chicken pieces. Brown on both sides over medium-high heat. Continue to add oil and chicken until all pieces are browned. Add chicken to peanut stew and cook over low heat for one hour. Stir occasionally.

Serve over rice; add cilantro and roasted peanuts for garnish. Serves 12.

Southern Fried Corn

2 boxes frozen corn

2 shallots, diced

1 red pepper, diced

2 cloves garlic, minced

1 bunch chives, chopped

2 tablespoons butter

2 tablespoons olive oil

Salt and pepper to taste

In medium sauce pan, melt 1 tablespoon butter, add frozen corn and ½ cup water. (If you have fresh corn, use 6 ears, shave kernels off the ears, add kernels to butter and omit the water). Cook 3 minutes and drain. In separate pan, heat olive oil over medium-low heat; add pepper, shallots and garlic. Cook for 2 minutes. Add corn and continue sautéing for 3-5 minutes. Add butter and chives and serve as a side dish. Serves 12.