Kwanzaa Food

Kwanzaa food includes traditional East African dishes, plenty of harvest fruits and vegetables and influences from Southern cuisine that all come together in a celebration of the senses. Here are a few of the more popular Kwanzaa dishes to serve at your next feast:

Harvest Stew

4 small kohlrabies, peeled and diced

1 lb. beef, cubed

½ cup couscous

1 large onion, diced

¼ cup golden raisins

2 small sweet potatoes, peeled and diced

2 small zucchini, peeled and sliced

5 small tomatoes, diced

1 (15 oz.) can garbanzo beans

1 tsp. ground coriander

½ tsp. ground ginger

¼ tsp. ground cumin

3 cups water

Combine all ingredients into a large saucepan. Bring mixture to a boil and then lower the heat. Cover and simmer about 30 minutes or until all vegetables are tender. Serves 8.

African Yams

1 small onion, diced

1 tbsp. oil

1 cup coconut milk

1 lb. Hubbard squash, pared and cut into 1-inch chunks

½ tsp. salt

½ tsp. ground cinnamon

2 large yams

¼ tsp. ground cloves

Heat oil in a large skillet over medium heat and add onions, cooking until translucent. Stir in remaining ingredients and heat to boiling. Reduce heat, cover and simmer for 10 to 15 minutes or until vegetables are tender. Serves 8.

Coconut Biscuits

2 cups all-purpose flour

2 ½ tsp. baking powder

½ tsp. salt

2 tbsp. sugar

1 cup flaked coconut

¼ cup butter or margarine

2 eggs

1/3 cup milk

Preheat oven to 400 degrees. In a medium bowl, combine flour, sugar, baking powder, salt and coconut. Cut in the butter, then add eggs and milk. Stir just until the ingredients are moist; batter will be lumpy. Roll the dough on a floured surface and press it into a circle (about 8 to 9 inches around and ¾ inch thick). Cut the dough into 8 pieces (like a pizza) and place them on a lightly greased baking sheet. Bake for 14 to 17 minutes or until golden. Makes 8.

Fried Okra

1 lb. okra

1 egg

¼ cup flour

¼ cup cornmeal

1/8 tsp. salt

¼ tsp. black pepper

¼ cup vegetable oil

Wash okra, and remove tips and stems. Slice each pod into ¼-inch pieces and set aside. Combine flour, cornmeal, salt and pepper into a medium bowl. In a separate bowl, beat the egg. Heat the oil in a skillet over medium-high heat. Coat a piece of okra in the egg, then dredge it in the flour mixture. Place okra pieces in the oil and fry until brown. After 5 minutes, flip okra to brown the other side. Drain pieces on paper towels before serving.