Kwanzaa Culinarians

Recipes and Food Stories from the African Diaspora

Pear's Fried Corn by Tonya of TheQuickDish.com

Pearl’s Fried Corn

I grew up eating good old Southern food. Fried foods, decadent desserts, fattening casseroles–you know the foods that just make you lose control. When I revamped my diet many years … Continue reading →

December 27, 2012 · 3 Comments
Creamy Cheesy Yellow Grits with Roast Brussel Sprouts and Sausage

Creamy Cheesy Yellow Grits with Roast Brussel Sprouts and Sausage

Thank the Native American tribes located in Southern United States for introducing early American settlers to grits, a common breakfast made from corn. Eventually, descendants of African slaves would turn … Continue reading →

December 11, 2012 · 1 Comment
Red Beans and Chicken with Wild Rice

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.