Kwanzaa Culinarians

Recipes and Food Stories from the African Diaspora

Provençal-Inspired Roast Chicken with Sweet Potatoes by MyLifeRunsOnFood.com

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

December 10, 2014 · 1 Comment

Habari Gani 2013

These past couple of years, a few food blogger friends and I, contributed recipes to KwanzaaCulinarians.com. This would’ve been our third year, but I needed to rest. I regret that … Continue reading

December 28, 2013 · 1 Comment

Imani: Senegalese-Inspired Chicken Peanut Stew

“The black eye pea was introduced into the West Indies from Central Africa in the early 1700s and journeyed from there into the Carolinas. The pea with the small black … Continue reading

December 31, 2011 · 4 Comments

Imani: Faith and Food

Being of African descent I’ve always been curious about the Kwanzaa holiday. What it means. How it’s celebrated. In researching there are seven principals that represents Kwanzaa. The very last … Continue reading

December 31, 2011 · 1 Comment

Red Beans and Chicken with Wild Rice

There’s a bean and rice version in every African Diaspora cuisine. Pigeon peas are commonly in Dominican, Haitian and Puerto Rican recipes. Black beans are found in Latin America dishes. … Continue reading

December 13, 2011

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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.