Kwanzaa Culinarians

Recipes and Food Stories from the African Diaspora

Refresh

I’m thinking too far into a hopeful future. But, that is my faith. Maybe one day or year, Americans will no longer fall for divisive politics. One day, we will pause and look around to see everyone as allies with the same dreams. Celebrate Imani and the new year with a refreshing Lemon Basil Sorbet.

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Comforting Hearty Vegetable and Sausage Soup with Okra

Celebrate Kuumba with a sausage and okra soup by Sharee of “Savory Spicerack” that is quick and easy to make.

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Dump Peach Cake

It is our responsibility to use our life experiences to help elevate the lives of others. Regardless of how much of a mess you think your life is, that mess can be used to create something beautiful. Story by Brandi’s Diary | #Nia | #KwanzaaCulinarians

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Politics, Cooperative Economics and Cookies

A few weeks ago, I was involved in a Twitter conversation about supporting Black businesses. As a result, I wrote a blog post compiling a list of Black-owned beauty brands. … Continue reading

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Braised Pork Neck and Cabbage

Ujima | Aaron of The Hungry Hutch discuss how he teaches people to feed themselves without expensive ingredients, such as his richly flavored Braised Pork Neck and Cabbage Recipe.

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Cheers to Maya Angelou’s Still I Rise and Chef and Steward’s Jamaican Christmas Sorrel Drink

A Kujichagulia salute to Maya Angelou’s “Still I Rise” and @ChefandSteward’s Jamaican Christmas Sorrel Drink.

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Umoja: Feed the Resistance by Julia Turshen

In the spirit of Umoja, Julia Turshen of “Feed the Resistance” shares her Angel Food Bread Pudding with Butterscotch Sauce and talks about volunteering at Angel Food East.

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Rise

#HappyKwanzaa 2016: We’re unplugging for the rest of the year to freshly start anew in 2017.

December 26, 2016

The Kids are Alright

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.

January 1, 2016

Condiment Creativity Turns Good Meals into Great Ones

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.”

December 31, 2015

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.

December 31, 2015

Sweet Potato and Mango Spice Cake

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

December 30, 2015 · 1 Comment

Piri Piri Roasted Vegetables

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

December 29, 2015 · 1 Comment

Black Culinary History Year in Review 2015

By Chef Therese Nelson of Black Culinary History. When I thought about what I wanted to contribute to this year’s Kwanzaa Culinarians collection I knew immediately that I wanted to talk … Continue reading

December 28, 2015

On Community, Connection, Balance & Breakfast

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

December 27, 2015 · 1 Comment

New Age Church Punch by Nicole A. Taylor

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

December 26, 2015

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

January 1, 2015

Soup Joumou, A Symbol of Unity

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

January 1, 2015 · 1 Comment

Zulu Curry Cabbage

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.

December 31, 2014

Marble Sweet Potato Pie by Christine of “No Gojis No Glory”

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

December 30, 2014

Out of Our Past

“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

December 29, 2014

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Learn more about Kwanzaa

The word "Kwanzaa" comes from the phrase, "matunda ya kwanza" which means "first-fruits." Kwanzaa's extra "a" evolved as a result of a particular history of the Organization Us. It was clone as an expression of African values in order to inspire the creativity of our children. In the early days of Us, there were seven children who each wanted to represent a letter of Kwanzaa. Since kwanza (first) has only six letters, we added an extra "a" to make it seven, thus creating "Kwanzaa." To learn more about Kwanzaa, visit the Official Kwanzaa Website.