If Imani is the belief that a better world can be created for communities now and in the future, I have faith in today’s young adults. Read more and get the recipe for Roast Sweet Potatoes Stuffed with Spiced Couscous and Yogurt.
Condiments and spices mixtures personify creativity of people of the African Diaspora in the kitchen because they enhanced and heightened the food of cooks and allowed them to signify their style with special “spice, seasoning, sauce, preserve, or pickle… relish, chow chow, piccalill, and chutney.”
Habari Gani? Celebrate Kwanzaa with Senegalese Chicken Thighs with Red Palm and Coconut Rice by Pierre Thiam
In a Q&A with Pierre’s Thiam of “From Senegal: Modern Senegalese Recipes from the Source to the Bowl,” learn more about Senegal and get the recipe for his Chicken Thighs served with Red Palm and Coconut Rice.
By Chrystal Baker of The Duo Dishes and Any and Everywhere. Chef Pierre Thiam’s new cookbook, Senegal, a detailed look into the culture and food of his homeland. The full title, … Continue reading
By Chrystal Baker of The Duo Dishes and Any and Everywhere. Ujamaa, cooperative economics, is the topic of the day, and it’s a big one in light of the holiday season. A … Continue reading
By Lisa C. Johnson of Anali’s Next Amendment. Kwanzaa and its seven principles gives us time to reflect on community. What does it mean to us? Many of us here at Kwanzaa … Continue reading
Story and Recipe By Nicole Taylor of Food Culturist and author of The Up South Cookbook. Punch bowls remind me of togetherness. The gorgeous etched vessels are a symbol of … Continue reading
Start the New Year with a Healthy (and Lucky) Black-Eyed Pea and Kale Salad with Chickpea Vinaigrette
We went dessert crazy at Thanksgiving. The Holiday office party served extra sweets and more weight was gained. There was plenty of champagne on New Year’s Eve, and we woke … Continue reading
The holidays are usually a time where people come together in ways that are unlikely the rest of the year. If you are a New Yorker like myself, you are … Continue reading
By John Burton Jr of The Food Cravelogist Always one to fiddle around with new flavors and cuisines, I stumbled upon a mouth-watering cabbage recipe in a book entitled The African Kitchen.
When I was asked to join Kwanzaa Culinarians, I knew that this would be a great opportunity to reflect on this past year. Reflection is something that I’m admittedly kinda … Continue reading
“We begin with history” – Dr. Nikky Finney, Nation al Book Awards opening line from her 2011 Acceptance Speech In preparing for this year’s Kwanzaa Culinarians, I reread some of … Continue reading
By Michele Y. Washington In my family celebrating Christmas always signified a holiday rich with traditions, foods and rituals that bring up memories of my maternal grandmother, Mabel H. Jones. … Continue reading
In these erratic days of turmoil and uncertainty, taking time to center ourselves is sorely needed, and what better way to do this than sitting down to a serene cup … Continue reading
By Sanura Weathers of MyLifeRunsOnFood.com Happy Kwanzaa! Your table is set up with the a kinara. It’s surrounded by lush mazao, fruit symbolizing the reward of productive and collective labor … Continue reading
With so many great winter vegetables up for grab, it’s easy to keep salads interesting. This one features cubes of roasted sweet potatoes and shredded swiss chard, which is not … Continue reading
By John Burton Jr of The Food Cravelogist When most people think about the holidays, aside from gathering with loved, food is usually what comes to mind next. Although, having the right delectable … Continue reading
By Nadine Nelson of Global Local Gourmet As we all know, African Americans and all Black people throughout the world originated from the continent of Africa and most specifically from the … Continue reading
Plantains are eaten in many parts of the world, from the Caribbean to the continent of Africa. Most of the time, they are a side dish or integral ingredient in … Continue reading