#HappyKwanzaa 2016: We’re unplugging for the rest of the year to freshly start anew in 2017.
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.
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
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.
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
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
By John Burton Jr of The Food Cravelogist Growing up in the Carolinas, corn and long–grain rice were staples around my family dinner table. No week was ever complete without an appearance from … Continue reading
By Jocelyn Delk Adams of Grandbaby Cakes Growing up, Umoja was the Kwanzaa principle that meant the most to me, probably because it was the one that was most widely praised or even mentioned. … Continue reading
By Nadine Nelson of Global Local Gourmet Southern greens are traditionally made with smoked ham hocks or turkey bones and cooked for long hours. This easy and quick recipe from Brazil … Continue reading
By Adrienne Cole of ARTisan Cafe Four has always been my favorite number. Forever and a day. Before I could count, I imagine that the visual of four always commanded … Continue reading
By Angela Terry, Co-Owner of Therapy Wine Bar Therapy Wine Bar opened its door in Bedford-Stuyvesant in September 2009. Since then we have been providing our customers with an eclectic … Continue reading
By Sanura Weathers of MyLifeRunsOnFood.com Lavender isn’t traditionally an African ingredient (at far as I know). The best is grown in France, where it’s mixed in an Herbs de Provence … Continue reading
By Yetunde of YetundeRodriguez.com Chin-Chin is one of the most popular and easily recognizable Nigerian (or West African, for that matter) snacks. It is a snack that is made for … Continue reading
By John Burton Jr of The Food Cravelogist North Africans consume plenty of sweet tea or mint tea with their meals. As a Southerner, I can proudly exclaim, “So do we!”
By Ebony Costain, Founder/Owner of Ujamaa Box Do you find yourself wanting to spend more money with Black businesses but days, weeks, months go by and you still haven’t spent a … Continue reading
By Funke Koleosho’s Food Blog. Original recipe here. Provence Ratatouille + West African Plantain yields….. “Plantaintouille” …..!!!!! I first encountered this dish from watching a children’s animation film of the same … Continue reading