Kwanzaa Recipes and Traditions
The period from December 26 through January 1 marks Kwanzaa, a week-long holiday celebrating the ancestral roots of African-Americans. The name Kwanzaa is derived from the Swahili words for "first fruits." The tradition was created in 1966 by civil rights activist Ron Karenga.
Each day one of seven principles, or Nguzo Saba, is noted. Kinara candles are lit, libations are poured and gifts are exchanged. The week culminates in a Karamu, or feast, when traditional African and African-American dishes are prepared.
Nguzo Saba: The Seven Principles: umoja: unity; kujichagulia: self-determination; ujima: collective work and responsibility; ujamaa: cooperative economics; nia: purpose; kuumba: creativity; imani: faith.
Kwanzaa Recipes
Akkra
(Senegalese black-eyed pea fritters)
These bean fritters originated in Western Africa, but with the slave trade they spread to the Caribbean and Brazil. Crispy on the outside and creamy in the middle, they are variously known as akra, acra, accra, acrat and acarajé. Read more »
Fufu
(West African mashed yams)
Fufu is a mash of yams or other starches served as an accompaniment to meat or vegetable stews. To eat fufu, pull a small ball of mush off with your fingers, form an indentation with your thumb and use it to scoop up stews and other dishes. Or place large balls in individual serving bowls and spoon stew around them. Read more »
Hkatenkwan
(Ghanaian chicken and groundnut stew)
The marriage of tomatoes and ground peanuts in stews is popular in sub-Saharan African cooking. Hkatenkwan, or nkatenkwan, is a tasty version of the dish enjoyed in Ghana. Chicken, sometimes smoked fish, and vegetables simmer in a tomatoey broth. Towards the end of cooking, the broth is thickened with peanut butter. This rich, filling stew is traditionally served with hard-boiled eggs and various condiments to sprinkle over the top. Peanuts are known as groundnuts in Africa. Read more »
Jollof Rice
(West African chicken with rice)
Jollof rice probably originated from rice dishes eaten by the Wolof people of Senegal and Gambia, but its popularity has spread to most of West Africa, especially Nigeria and Ghana. Based on rice, tomatoes and usually meat or fish, it is believed by some to be the origin of Cajun jambalaya. The Gambian version is called benachin. Also spelled jolof or djolof rice. Read more »
Mafé
(West African meat in peanut sauce)
Mafé is a famous and popular West African dish, particularly in Senegal, Gambia, Mali and the Ivory Coast. It is a stew with meat simmered in a sauce thickened with ground peanuts and has a wonderful sweet-salty flavor. Mafé is known by many names, including groundnut stew, mafe, maffé, maffe, sauce d'arachide, sauce z'ara, tigadèguèna and tigadene. Read more »
Mtuzi wa Samaki
(East African fish in coconut curry)
Mtuzi wa samaki is a tasty fish curry dish that originated on the tiny island of Zanzibar. The use of Indian-style curry is indicative of Zanzibar's history as a crossroads of trade. Over time, mtuzi wa samaki has become popular throughout the coastal region of East Africa. Read more »
Poulet Yassa
(Senegalese chicken with onions and lemon)
Poulet yassa is a famous Senegalese dish that has become popular throughout Western Africa. The long marinating of the chicken in the lemon juice helps to tenderize the tough poultry found in the region. Read more »
