Kwanzaa Culinarians

Recipes and Food Stories from the African Diaspora

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 Mango Cake Ingreds - The Duo Dishes

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
Jolloff Rice

Jollof Rice, A West African-Inspired Dish

A West African dish, Jollof Rice, or Benachin,  is similar to Latin American’s Arroz Con Pollo, a Spanish Paella, Louisiana’s Jambalaya or Korean Bibimbap. The ground spices, such as cumin, coriander … Continue reading →

December 9, 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.