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!

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Red Beans and Rice

2 cups red kidney beans
6 cups water - cold
1 large onion - chopped
1 green pepper -chopped
1/2 pound ham - cubed OR
1/2 pound smoked sausage - sliced
2 cloves garlic - chopped
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper

Wash beans in cold water. Drain beans and put in covered pot with cold water. Add ham or sausage to pot. Bring to boil slowly. Add chopped onions, garlic, green pepper, bay leaf, salt and pepper. Simmer for 2 hours stirring occasionally until beans are soft. Mash some of the beans against the side of the pot to make a creamy sauce. Serve with rice. (Serves 6)

Okra Gumbo

2 pounds shrimp
16 cups chicken stock (1 gallon)
1/3 cup butter
2 pounds okra - sliced
1 large onion - chopped
1 green pepper - chopped
1 clove garlic - minced
2 tablespoons parsley - chopped
1 1/2 cups canned tomatoes (#2 can)

Peel and clean shrimp. Melt butter in soup pot. Add okra, onion, green pepper and saute. Add garlic and chopped parsley and cook for 2 minutes. Add chicken stock and tomatoes. Add shrimp and cook over medium heat for 30 minutes. Stir thoroughly. Serve with rice. (Makes 8 Servings)



Crab Cakes

2 cups crab meat - cooked
2 tablespoons butter or margarine -melted
1 small onion - chopped fine
2 eggs beaten
1/2 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil for frying

Saute chopped onions in butter. In a bowl mix the crab, egg, onions, bread crumbs, butter or margarine, salt and pepper together. Shape into eight patties. Fry in hot fat until golden brown for about 5 minutes. Drain on a paper towel. (Serves 4)
Beef Stew

1 pound beef stew meat
2 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon seasoned salt
2 potatoes - cubed
2 carrots - cubed
1 medium onion - chopped
1 large can whole tomatoes
1 tablespoon vegetable oil

Brown the meat in hot oil. Add water, salt, pepper, seasoned salt and onions. Cover. Cook low for 1 hour, stirring occasionally. Add Carrots, potatoes and tomatoes. Cover and cook for 30 minutes until vegetables are done. (Serves 3)
Sweet Potato Pie

2 c Sweet potatoes, drained
4 T Margarine, melted
3 Eggs
1 c Sugar
1 tsp Cinnamon
1/4 tsp Grated nutmeg
3/4 c Milk
1 tsp Vanilla
1 9" pie shell, baked
1/4 c Chopped pecans
Use a food processor or fork to mash sweet potatoes together with melted margarine. Blend in eggs, sugar, cinnamon and nutmeg. Add milk and vanilla. Pour mixture into baked pie shell. Microwave on 70% (medium high) 7 minutes. Sprinkle pecans over surface of pie. Rotating midway through cooking, microwave on 70 % (medium high) 6 to 8 minutes or until center no longer jiggles. If you prefer, you can bake it in the oven at 375 degrees for about 35-45 minutes or until it doesn't jiggle.
Yield: 8 servings
African Vegetarian Stew

4 sm Kohlrabies, peeled and cut into chunks
1/2 c Couscous or Bulgar Wheat
1 lg Onion, chopped
1/4 c Raisins, dark or golden
2 Sweet Potatoes, peeled and cut into chunks
1 tsp Ground Coriander
1/2 tsp Ground Turmeric
2 Zucchini, sliced thick
1/2 tsp Ground Cinnamon
5 Tomatoes, fresh or 16 oz Can Tomatoes
1/2 tsp Ground Ginger
1/4 tsp Ground Cumin
15 oz Can Garbanzo beans
3 c Water
Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.

Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi.

Yield: 8 servings

African Squash And Yams (futari)

1 sm Onion; chopped, pared & cut into 1" pieces
2 tbs Oil
1 c Coconut Milk
1 lb Hubbard squash; pared and cut into 1 inch pieces
1/2 tsp Salt
1/2 tsp Ground cinnamon
2 medium size Yams or sweet potatoes
1/4 ts Ground cloves
Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer.

Makes 6 to 8 servings

African Green Pepper And Spinach

1 med Onion; chopped
1 med Green pepper; chopped
1 tbs Oil
1 med Tomato; chopped
1 lb Fresh spinach; stems removed
3/4 tsp Salt
1/8 tsp Pepper
1/4 c Peanut butter
Cook and stir onion and green pepper in oil in 3 quart saucepan until onion is tender. Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just until hot.
Yield: 4 servings



African Vegetable Stew

1 Onion (very large) chopped
1 Swiss chard bunch
1 can Garbanzo beans (known also as chick-peas)
1/2 c Raisins
1/2 c Rice, raw
2 Yams
Several fresh tomatoes (or large can)
1 Garlic clove
Salt and pepper, to taste
Tabasco sauce, to taste
Fry onion, garlic and white stems of chard until barely limp. Add chopped greens and fry a bit.
Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt and pepper. Cook a couple of minutes.
Make a well in the center of the mixture in the pot. Put the rice in the well and pat it down until it's wet. Cover and cook until rice is done, about 25 minutes. Add Tabasco sauce to taste.
Yield: 4 servings
Pig's Feet

5 cups water
4 pig's feet - split
1/4 cup vinegar, cider
2 medium onions - chopped
1 garlic clove - split
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
2 stalks celery and leaves - chopped

Clean pig's feet thoroughly. Place all ingredients in a pot. Cover with water. Bring to a boil. Lower heat. Cover pot. Simmer over low heat for 2 hours, or until meat fall off the bones.
Dirty Rice

2 cups rice
1/2 pound chicken gizzards
1/2 pound chicken livers
1/2 pound ground beef
1 cup onions - chopped
1 green pepper - chopped
1/2 cup celery -chopped
2 cloves garlic - chopped
1 Tablespoon parsley - chopped
2 green onions - chopped
dash of salt
dash of pepper

Place gizzards and livers in pot and add water. Put the cover on the pot. Boil for 10 minutes. Add ground beef to skillet and mix well. Pour off oil and drain. Add chopped onions, garlic, celery, green peppers, green onions and parsley. Cook over medium heat 15 minutes. Remove livers and gizzards from water and chop well. Add to mixture. Stir well. Stir rice into mixture with salt and pepper. Pour into casserole dish or baking dish and heat in oven at 350 degrees F. for 15 minutes. (Serves 6-8)

Jambalaya

1 pound smoked sausage - sliced
1/2 pound ham - diced
1 tablespoon oil
2 onions - chopped
1 green pepper - chopped
1/2 cup celery - chopped
1/2 cup green onions - chopped
1 can tomatoes (16 oz)
3 cups beef, chicken stock or water
2 cloves garlic - chopped
1 bay leaf
1/4 teaspoon pepper
1/2 teaspoon salt
2 cups rice -uncooked
1 pound shrimp, peeled and deveined

Heat oil in skillet. Fry the sausage and ham. Add onion, green pepper, green onions and celery and saute until tender or soft. Add tomatoes, stock or water to pot. Add garlic, bay leaf, pepper, salt and rice. Stir, bring to a boil - then reduce heat. Cover and simmer for 15 minutes. Add water if Jambalaya seems dry. Add strimp, re-cover and cook 15 minutes longer. Mix well. (Serves 6-8).


Fried Chicken

4 pieces chicken
1/2 cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups oil for frying

Wash chicken pieces. Mix flour, salt and pepper together. Put chicken in bag and shake until covered. Drop chicken in hot oil. Fry until golden brown for 20 minutes. Drain on paper towels. (Serves 4)
Barbecued Spareribs

2 pounds spareribs
2 cups Sauce

Place ribs in a shallow baking pan and roast at 450 degrees F. for 30 minutes. Pour off the fat and reduce to 350 degrees F. Pour 1 cup of Barbecue Sauce over the ribs. Bake, uncovered for 1 1/2 hours, until ribs are tender, basting occasionally. Separate ribs with sharp knife. Serve with sauce. (Serves 3 to 6)


Brunswick Stew

2 tablespoons bacon fat
2 1/2 pounds chicken or rabbit
2 medium onions - chopped
6 cups chicken broth or water
2 large potatoes - cubed
1 clove garlic - minced
1 bay leaf
1/2 teaspoon dried oregano
1 10 ounce package frozen lima beans
1 10 ounce package corn
4 tomatoes - quartered
Salt and pepper to taste

Wash rabbit or chicken pieces, dry and season with salt and pepper. Add chicken or rabbit to bacon fat and brown lightly on all sides for 10 minutes. Add broth and bring to a boil. Simmer for 15 minutes. Add remaining ingredients. Simmer for 30-40 minutes until meat and vegetables are tender. (Serves 4-6)
BARBECUE SAUCE
2 tablespoons butter or margarine
1 medium onion - chopped
1 clove garlic - minced
3/4 cup water
1 cup tomato catsup or sauce
2 tablespoons vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire Sauce
2 tablespoons brown sugar or molasses
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Tabasco
Dash of cayenne pepper

Melt butter and add onion. Cook until brown. Add rest of ingredients to pot. Cook 20 minutes. ( Makes 2 cups)

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