Kwanzaa Culinarians

Recipes and Food Stories from the African Diaspora

My Grandmother’s Sweet Treats

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

December 28, 2014

“Black Tea” and Kujichagulia

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

December 27, 2014

Mazao Fruit Salad with Cultured Whipped Cream

By Sanura Weathers of 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

December 25, 2014

Roasted Sweet Potato and Swiss Chard Salad

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

December 24, 2014

Kale-Aid AKA Kale Lemonade

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

December 23, 2014

West African Mafé by Nadine Nelson

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

December 22, 2014

Kelewele (Ghanaian Fried Plantains)

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

December 21, 2014

“Remixing” Family Staples

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

December 20, 2014

Comfort Maple Rum Sweet Potato Cornbread by Grandbaby Cakes

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

December 19, 2014 · 2 Comments

Couve a Mineira by Nadine Nelson

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

December 18, 2014

Apricot Jam Pound Cake

The holidays center around baking, so why not try this non-traditional pound cake? There’s a little whole wheat flour, which adds a few extra nutrients and a nutty flavor. The … Continue reading

December 17, 2014

Nia: Biscuits on the Side

With all that’s happening in the world and in the news, we can’t help but remember that each day is a gift and tomorrow is never promised. We have to … Continue reading

December 16, 2014

A Taste of Arts and Culture

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

December 15, 2014

Nia: Ready for the Call of Duty

By Ramin Ganeshram I’ve spent a lot of my adulthood trying to live a life of purpose by trying to keep close to my roots and honor the collective ancestry … Continue reading

December 14, 2014 · 1 Comment

New Beginnings by

By Anthony Beal This recipe first appeared on my food and drinking blog When invited to contribute for a second time to the, this recipe sprang to mind … Continue reading

December 13, 2014

Therapy Wine Bar’s Top 5 African-American Owned Wines

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

December 12, 2014

Caramelized Onion and Scallion Cornbread

Cornbread is the side dish that almost always has to appear on the table during the holidays. This one is all about the buttermilk and sour cream that contribute to … Continue reading

December 11, 2014

Provençal-Inspired Roast Chicken with Sweet Potatoes by

By Sanura Weathers of 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

December 10, 2014 · 1 Comment

Nigerian Chin-Chin by Yetunde Rodriguez

By Yetunde of 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

December 9, 2014 · 1 Comment

Marinated Tempeh with Spicy Apricot Pineapple Sauce

Ujima. Collective work and responsibility. It’s one of the main tenants of Kwanzaa that resonates with me the most. Kwanzaa was never part of my family’s holiday traditions, and even … Continue reading

December 8, 2014

Fennel, Kale and Spinach Risotto

The more veggies, the better, right? This risotto is a green-veg packed version of an Italian classic, risotto. Onions, fennel, celery and garlic form the base of the dish, but … Continue reading

December 7, 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.