Kwanzaa is a celebration of African cultural heritage and pride in African American identity. When you look at it this way, dishes that combine traditional African and African American elements are ideal for this festival. Variations on soul food and African recipes are equally appropriate. Here are a few suggestions for Kwanzaa recipes that you, your family, and your friends are sure to enjoy.
Koki - A dish that is popular in Cameroon. Using black-eyed peas gives it an American twist.
Ingredients:
- 2 to 4 cups (1 to 2 pounds) dry cowpeas (black-eyed peas), or similar bean
- 1 or 2 sweet peppers (red, green, or in between) and/or chili pepper, cleaned and finely chopped
- 1 cup palm oil
- salt
- banana leaves (or aluminum foil) and string
Directions:
- Clean the black-eyed peas in water in a large pot. Cover them with boiling water and soak them for at least an hour or overnight. After soaking them, rub them together between your hands to remove the skins, if need be. Rinse to wash away the skins and any other debris. Drain them in a colander. If the beans have soaked only a short time, they may be cooked in water over a low heat until they are partially tender. (Modern adaptation: start with canned beans, drained and rinsed.)
- Crush, grind, or mash the black-eyed peas into a thick paste. Put the crushed beans in a large bowl. Slowly stir in enough water to make the paste smooth. Beat with a wire whisk or wooden spoon for a few minutes or more. It is important to incorporate small air bubbles into the paste.
- Heat the oil in a skillet for a few minutes. When warmed, add half the oil to the bean paste.
- Fry the chopped pepper in the remaining oil for a few minutes, then add pepper and oil to the bean paste. Add salt to taste and mix well.
- If using banana leaves, warm them for a half-minute in a hot oven, on a grill, or in a pot of boiling water. This makes them easier to fold. Remove the center rib of each leaf by cutting across it with a knife and pulling it off. Cut the ends off each leaf to form a large rectangle. Fold the banana leaves or foil to completely enclose the ingredients in a packet two or three layers thick. (Use something like the burrito folding technique. How many leaves and how much koki you are cooking will determine how many packets to make. Use oven-proof string to tie them closed.)
- Place sticks or a wire basket on the bottom of a large pot (or, a stovetop steamer can be used). Carefully stack the packets on the sticks, add enough water to steam-cook them (the water level should be below the packets). Cover tightly and boil for one to three hours. Cooking time depends on the size of the packet. The finished koki should be cooked to the center, like a cake.
- Koki can be eaten hot or cold and is often served with boiled yam or sweet potato.
Peanut Soup - Popular throughout Africa, these soups are sometimes served as a main course with rice. Here is one take on them.
Ingredients:
Photo by naich, sxc.hu
- 2 or 3 cups chicken broth or chicken stock
- 1 small onion, minced
- 1 small sweet green pepper (or bell pepper), minced
- 1 clove of garlic, crushed (optional)
- salt, black pepper, cayenne pepper, or red pepper (to taste)
- 1 hot chili pepper, minced (optional)
- 1 carrot, chopped fine or one sweet potato, boiled and mashed (optional)
- 1 or 2 tomatoes, chopped or canned tomatoes (optional)
- 1 cup natural unsweetened peanut butter or homemade peanut paste
Directions:
- If using homemade peanut paste, simmer it with the broth for fifteen minutes, then add all other ingredients and simmer over low heat until everything is thoroughly cooked. Stir often. Soup should be thick and smooth.
- If using peanut butter: Combine all ingredients except the peanut butter and simmer over medium heat until everything is tender. Reduce heat, add the peanut butter and simmer for a few minutes more. Stir often. Soup should be thick and smooth.
Sweet Potato Bars - Yams are an African culinary staple, and sweet potatoes are an American one. Here is a delicious dessert that utilizes them.
Ingredients:
- 1/3 cup butter or margarine, softened
- 1/4 cup sugar
- 1-1/4 cups graham cracker crumbs
- 3 tablespoons finely chopped toasted pecans
- 2 eggs, beaten
- 2 cups mashed sweet potatoes (you could use leftover or canned)
- 1/2 cup dairy sour cream
- 1/2 cup sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 2/3 cup milk
- 1 cup chopped toasted pecans
Directions:
- In a medium mixing bowl, combine butter and the 1/4 cup sugar. Stir in graham cracker crumbs and the 3 tablespoons pecans until well-combined.
- Press mixture onto bottom of a lightly greased 13x9x2-inch baking pan. Bake in a 350°F oven about 12 minutes or until lightly browned. Cool slightly (5 minutes) while preparing filling.
- For filling, in a large bowl stir together beaten eggs, mashed sweet potatoes, and sour cream.
- Stir in the 1/2 cup sugar, the flour, ginger, nutmeg, cloves, and cinnamon until smooth.
- Stir in milk.
- Pour sweet potato mixture over prebaked crust, spreading evenly. Bake in a 350°F oven about 25 minutes or until a knife inserted in center comes out clean. Immediately sprinkle with remaining chopped nuts; press lightly into filling. Cool completely.
- Cut into bars about 2x1-1/2-inches. Cover and store in refrigerator up to 24 hours. Makes 36 bars.