TheHolidaySpot

Kwanzaa Recipes

Prepare some African dishes to celebrate Kwanzaa, for, what's better than food to celebrate a festival. Presenting a wide variety of Kwanzaa Recipes, that you can copy and use, to surprise with delicious food, in tune with Kwanzaa!
African-Style Favorites
Sweet Potatoes Recipes

Peas with Ham

Peas with Ham

Ingredients

  • Fresh black eyed peas
  • Canned chicken low salt broth
  • Finely chopped ham
  • Yellow onion- small and chopped
  • Red wine vinegar- 1 Tablespoon
  • Minced Garlic Cloves- 3 large
  • Bay leaf- 1
  • ½ tablespoon Thyme- crumbled and dried
  • ¼ tablespoon red pepper- dried and well crushed

Instructions

  • Take a large saucepan to mix all the ingredients.
  • Boil them.
  • Make the peas tender by reducing the temperature.
  • Stir the mixture once in a while for 45 minutes.
  • Add salt and pepper according to your taste.

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Vegetarian stew

Vegetarian stew

Ingredients

  • Kohlrabies- 4 small
  • Bulgur wheat- ½ c
  • Chopped onion- 1 large
  • Dark and golden raisins- ¼ c
  • Sweet potatoes- 2
  • Ground coriander- 1 tablespoon
  • Ground turmeric-  ½ tablespoon
  • Sliced Zucchini- 2
  • Ground Cinnamon- ½ tablespoon
  • Fresh tomatoes- 5
  • Ground Ginger- ½ tablespoon
  • Ground Cumin- ¼ tablespoon
  • Canned Garbanzo beans- 15 Oz
  • Water- 3 cup

Instructions

  • Peel off the Kohlrabies and potatoes.
  • Blend all the above mentioned ingredients in a large pan.
  • Heat over boiling temperature.
  • Lower the heat down.
  • Simmer until tender approximately for 30 minutes.
  • You are done.
  • Serve the couscous or Bulgur wheat separately if needed.

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African Squash and Yams

Ingredients

  • Chopped onion- 1
  • Oil- 2 tablespoons
  • Coconut milk- 1 cup
  • Hubbard squash
  • Salt
  • Ground Cinnamon- ½ tablespoon
  • Sweet potatoes- 2
  • Ground cloves- ¼ tablespoon.

Instructions

  • Take onion in a skillet.
  • Heat it over medium temperature.
  • Continue stirring it until tender.
  • Add remaining ingredients while stirring the combination.
  • Boil the mixture.
  • Reduce heat and use lid to cover the blending for 10 minutes.
  • Simmer until the vegetables are tender for 5 minutes.
  • Stir occasionally.

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Potato Kwanzaa Biscuits

Potato Kwanzaa  Biscuits

Ingredients

  • Crushed  and cooked potato- 2 medium sweet potatoes.
  • Sugar- ¼ cup
  • Beaten egg- 1
  • Melted butter- 1 tablespoon
  • Milk- 1 cup
  • Flour- 3 cups
  • Baking powder- 1 teaspoon
  • Shortening- ½ cup

Instructions

  • Add sugar, egg and melted butter with sweet potato in a bowl.
  • Thrash the combination using a fork until smooth.
  • Add milk and stir.
  • Keep the mixture aside.
  • Self raising flour and baking powder have to be mixed in a large bowl.
  • Stir it.
  • Cut in shortening until mixture looks similar to coarse crumbs.
  • Add the potato mixture with the combination of flour and baking powder.
  • Stir and combine the mixture properly.
  • Use a smooth surface.
  • Squeeze lightly for 12 strokes.
  • Roll out the dough, thickness should be ½ inch.
  • Use a floured biscuit cutter to cut it.
  • If needed then reroll the dough.
  • Place biscuits 1 inch apart on a large baking sheet.
  • Bake the combination in a 400 degree F oven approximately for 15 to 20 minutes.
  • The color of the biscuit should be light brown.

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African Tomato-avocado-buttermilk Soup

Ingredients

  • 3 lb Tomatoes, peeled and seeded
  • 2 tbs Tomato paste
  • 1 c Buttermilk
  • 1 tbs Olive oil
  • 1 Avocado, mashed to a puree
  • Juice of 1 lemon
  • 2 tbs Finely minced fresh parsley
  • Salt and pepper to taste
  • Hot pepper sauce

Garnish

  • 1 Cucumber, peeled, seeded, and diced, sour cream, plain yogurt or creme fraiche

Instructions

  • Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds.
  • In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon lemon juice to hold the color.
  • Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir to mix well.
  • Season to taste with salt and pepper, and a generous number of drops of hot pepper sauce. Refrigerate several hours before serving.
  • At serving time, taste soup for seasonings. Ladle into individual bowl and have guest garnish their portions with cucumber and sour cream.
  • Pass hot pepper sauce around to add more piquancy.
  • Makes 8 to 10 servings.

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Benne Cakes

Benne Cakes

Ingredients

  • oil to grease a cookie sheet
  • 1 cup finely packed brown sugar
  • 1/4 cup butter or margarine, softened
  • 1 egg, beaten
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup toasted sesame seeds

Instructions

  • Preheat the oven to 325°. Lightly oil a cookie sheet. Mix together the brown sugar and butter, and beat until they are creamy.
  • Stir in the egg, vanilla extract, and lemon juice. Add flour, baking powder, salt, and sesame seeds.
  • Drop by rounded teaspoons onto the cookie sheet 2 inches apart.
  • Bake for 15 minutes or until the edges are browned.
  • Enjoy! Benne cakes are a food from West Africa. Benne means sesame seeds. The sesame seeds are eaten for good luck. This treat is still eaten in some parts of the American South.

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Okra Croutons

okra croutons

Ingredients

  • 1 and 1/2 cup Okra, thinly sliced
  • 3 tb Cornmeal
  • 1/4 ts Cumin
  • 1/4 ts Cayenne
  • 1/4 ts Herbal salt
  • Olive oil spray

Instructions

  • Place oil, pepper flakes and coriander in a large non-stick pot and fry over moderate heat until the seeds begin to darken.
  • Add vegetables and peanuts and cook for 3 minutes. Pour in the stock and bring to a boil.
  • Cover, reduce heat and simmer 30 minutes.
  • Cool slightly and puree. Gently reheat, add lemon juice and season to taste.
  • Serve in shallow bowls garnished with okra croutons.

CROUTONS

  • Preheat oven to 375 degree F. Rinse okra under running water, drain and pat dry with paper towels. Combine cornmeal, seasonings, salt and okra in a bag.
  • Seal and shake well.
  • Spray a baking sheet with oil, spread okra slices in a single layer and spray them with oil too. Bake until crisp and browned, spraying and stirring twice during cooking. Should take 30 minutes.
  • Yield: 6 servings

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North African Lamb Kebabs

north african lamb kebabs

Ingredients

  • 1 and 1/2 cups finely chopped onion
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped fresh parsley leaves
  • 1/4 cup chopped fresh cilantro leaves
  • 3 tablespoons chopped fresh mint leaves
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 2 to 2 1/2 pounds boneless leg or shoulder of lamb, cut into 1-inch cubes with some of the fat attached
  • 6 warm pita breads, for serving
  • Yogurt Dipping Sauce, recipe follows

Instructions

  • In a large bowl, combine the onion, lemon zest, lemon juice, parsley, cilantro, mint, salt, cumin, paprika, pepper, and olive oil.
  • Add the lamb to the marinade and toss to coat.
  • Cover with plastic wrap and refrigerate for 2 to 4 hours.
  • Soak 8 to 10 bamboo skewers in warm water for about 1 hour before assembling the kabobs.
  • Preheat the grill to high, and lightly oil the grill grates to prevent sticking.
  • Thread the lamb onto the soaked skewers and place on the grill, turning to evenly cook, about 12 to 14 minutes.
  • Drizzle the pitas with sauce, then wrap the pita around the meat on the skewer, fold over and twist the skewer off the meat. Serve.

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Jollof Rice

jollof rice

Ingredients

  • 1 pound parboiled rice
  • 1 can tomato puree-400 grams
  • 1 onion, sliced
  • 3 cloves garlic
  • 4 teaspoons olive oil
  • 6 small or 3 large red bell peppers, seeded and sliced
  • 1 bunch thyme, leaves picked
  • 1 teaspoon white pepper
  • 8 chicken bouillon cubes (recommended: Maggi or Goya)

Instructions

  • With blender, blend tomatoes, onions, red pepper, and garlic until smooth.
  • Add bouillon cubes, thyme and white pepper.
  • Add olive oil to the blended paste, and set the mixture aside.
  • Add 4 cups of water into a pot.
  • Wash the rice in hot water until the water is clear. Drain through a fine sieve.
  • Pour the rice and blended mixture into the pot of water and stir with wooden spoon. Set the stove to medium heat and place pot on stove, then let it cook for 45 minutes while stirring every 15 minutes.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Beef in Tomato Sauce

beef in tomato sauce

Ingredients

  • 1 (2-pound) New York strip steak, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • Salt and ground black pepper
  • 6 chicken bouillon cubes (recommended: Maggi or Goya)
  • 6 tomatoes
  • 2 red peppers
  • 2 onions
  • 2 cloves garlic

Instructions

  • Cut beef into 1 and 1/2-inch cubes, then rinse in warm water to clean.
  • Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes.
  • Cover and place pot over low heat. Let it steam for 20 minutes.
  • Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes.
  • Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.

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Yassa Chicken

yassa chicken

Ingredients

  • 1 (3 to 3 1/2 pound) chicken, cut into 8 pieces
  • 1 and 1/2 cups thinly sliced onions
  • 6 cloves garlic, halved
  • 1 cup thinly sliced celery (2 ribs)
  • 1 cup thinly sliced carrots (2 small)
  • 2 limes zested and juiced
  • 1 fresh hot chile pepper (Scotch bonnet or habanero), quartered
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 quart chicken stock
  • Garnish and accompaniment:
  • 2 cups julienned carrots, blanched
  • 2 cups julienned leeks, blanched
  • 1/2 cup water
  • 1 tablespoon butter

Serving Suggestions

  • Cooked enriched rice, as an accompaniment Sautéed Greens, as an accompaniment

Instructions

  • Marinate chicken for 3 to 5 hours in onions, garlic, celery, carrots, lime juice, and hot pepper.
  • Strain, remove chicken and pat dry. Reserve vegetables.
  • Season chicken with salt and pepper and brown in Dutch oven in 2 tablespoons vegetable oil.
  • Remove chicken, and pour off excess fat.
  • Deglaze pan with chicken stock and add chicken, and marinated vegetables. Allow to cook, covered, over medium heat until chicken is tender, about 15 to 20 minutes.
  • Remove chicken and reserve in warm place (oven preheated to 250 degrees).
  • Strain sauce through china cap or sieve. Season the sauce with lime zest, salt, and pepper.
  • Warm the chicken in sauce.
  • Warm the blanched carrots and leeks in 1/2 cup water and 1 tablespoon butter, plus salt and pepper.
  • Serve the chicken with enriched rice and greens, and garnished with the blanched vegetables.

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Kwanzaa Recipes

Sweet Potato Casserole

sweet potato casserole

Ingredients

  • 2 and 1/2 pounds sweet potatoes (about 3 large), scrubbed
  • 2 large eggs, lightly beaten
  • 3 tablespoons unsalted butter, melted, plus more for the preparing the pan
  • 2 tablespoons packed dark brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch freshly grated nutmeg
  • Freshly ground black pepper
  • 1/4 cup coarsely chopped pecans

Instructions

  • Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork.
  • Bake for 45 to 50 minutes or until tender. Set aside to cool.
  • Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth.
  • Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth.
  • Butter an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake until puffed, about 30 minutes. Serve immediately.

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Sweet Potato Waffles

sweet potato waffles

Ingredients

  • 1 and 1/2 cups peeled and cubed sweet potatoes
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 egg whites, at room temperature
  • 1 cup milk
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup butter, melted
  • 1 tablespoon grated orange rind
  • Vegetable spray, for waffle iron

Special equipment

  • Steamer basket and waffle iron

Instructions

  • Put cubed sweet potatoes in a steamer basket. Place the basket in a large pot of simmering water that is no closer than 2 inches from the bottom of steamer. Allow potatoes to steam for 20 minutes of until fork tender. Mash cooked potatoes and set aside.
  • In a large bowl, whisk together flour, baking powder, and salt and set aside.
  • In another bowl combine the sweet potatoes, milk, brown sugar, butter, and grated orange rind.
  • Stir the sweet potato mixture into the flour mixture and thoroughly combine.
  • Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. The batter will be thick.
  • Using a No. 20 disher (scoop), place 2 scoops of batter onto a preheated, oiled waffle iron, and cook until lightly browned, about 5 to 6 minutes.

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Sweet Potato Fritters

sweet potato fritters

Ingredients

  • Canola oil
  • 1 large sweet potato (about 1 cup)
  • 4 tablespoons melted salted butter
  • 1 egg
  • 1/4 cup bread crumbs
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper
  • 1/4 cup chopped chives (reserve 1 tablespoon for sour cream topping)
  • 1/2 cup fresh or thawed frozen corn
  • 1 cup sour cream

Instructions

  • In a shallow pan, heat oil to 350 degrees F.
  • Score sweet potato with a fork and microwave on high for 6 minutes or until cooked through. Let cool.
  • Cut sweet potato in half, scoop out the flesh, and place it into a mixing bowl with the butter. Mash well.
  • Add egg, bread crumbs, flour, salt, and pepper and mix well. Add the chives and corn and mix gently.
  • Using 2 spoons to shape, scoop mounds into hot oil, cooking on both sides, in batches, until golden brown.
  • With a slotted spoon or spider, remove fritters from oil and place on paper towel to dry.
  • Mix sour cream, reserved chives, salt and pepper, to taste, and place a small dollop on each fritter when ready to serve.

Note

  • A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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African-Style Favorites
Sweet Potatoes Recipes
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