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Kwanzaa and New Year's
Soul Food Recipes

"Habari Gani?"


"Kwanzaa!"


"What's up?"


"Kwanzaa!!"

The sixth day, Kuumba, reminds us “to always do as much as we can to leave our community more beautiful and beneficial than we inherited it.” The day ends with the Karamu Feast! As you prepare to join us for this feast and community conversation about love and unity in our community, bring your favorite cultural dish or check out these easy Kwanzaa and New Year soul food recipes.

West African Jollof Rice

INGREDIENTS

UNITS: US

2 cups rice (long grained or medium variety)

1⁄4 cup groundnut oil or 1/4 cup olive oil

1⁄2 tablespoon butter

1 teaspoon dried thyme, if using fresh 2 tbsp would be perfect

1⁄4 teaspoon curry powder (optional)

onion, sliced

celery, diced

green pepper, diced (remove the seeds & white stuff)

2 -3 garlic cloves (as per taste)

1 cup chicken breast, diced not cooked preferably, omit if vegan

1⁄2 inch piece ginger, peeled and grated

1 tablespoon ground paprika (smoked would be ideal)

2 tablespoons cayenne, add more if you want it hotter

3 tablespoons tomato paste, I love using hunts

2 large tomatoes, chopped finely (or 1 small can pureed tomatoes)

carrot, cubed

chicken bouillon cube (I love knorr chicken or maggi)

bay leaf

2 cups chicken stock

2 cups water

1⁄2 cup portebello mushroom (optional)

1/2 cup peas (You can use frozen mixed veggeis)

salt to taste

1⁄4 cup cilantro (to garnish) or 1/4 cup parsley (to garnish)

DIRECTIONS​

Add oil and butter in a heat resistance pot, then add the chicken breast, paprika, cayenne, onion, celery, green pepper, garlic and ginger. Saute for about 3 minutes.

Add the chopped carrots next and saute for a minute with little salt.

Add the tomato paste, tomatoes along with curry powder, bay leaf & thyme. Cook until tomatoes get slightly soft. For about 3 minutes until you see the oil getting red. Then add frozen veggies. . Add the rice next. Saute for another 2 minutes or so.

Add 3 cups of vegetable stock/water, bouillon cube, required salt,close the lid and cook until 90% cooked, for about 30 minutes.

Allow the rice to continue cooking until the rice is soft. If it is not dry at this point, then switch the heat to low to allow it to dry the excess water without making the rice much softer.

If rice is still lil hard, add 1/4 cup water and cover with foil, which will allow it to steam through. Check back at 5 min and It should be ready. You want your rice not too soft.

Garnish with cilantro/parsely and serve.

Recipe from food.com

Jollof Rice.jpeg
Fried Okra.jpeg

Fried Okra

INGREDIENTS

1bag frozen cut-up okra (or equal amount of fresh okra cut up)

1 -2cup flour

1 -2cup cornmeal

salt and pepper

5eggs, beaten

DIRECTIONS​

Add oil and butter in a heat resistance pot, then add the chicken breast, paprika, cayenne, onion, celery, green pepper, garlic and ginger. Saute for about 3 minutes.

Add the chopped carrots next and saute for a minute with little salt.

Add the tomato paste, tomatoes along with curry powder, bay leaf & thyme. Cook until tomatoes get slightly soft. For about 3 minutes until you see the oil getting red. Then add frozen veggies. . Add the rice next. Saute for another 2 minutes or so.

Add 3 cups of vegetable stock/water, bouillon cube, required salt,close the lid and cook until 90% cooked, for about 30 minutes.

Allow the rice to continue cooking until the rice is soft. If it is not dry at this point, then switch the heat to low to allow it to dry the excess water without making the rice much softer.

If rice is still lil hard, add 1/4 cup water and cover with foil, which will allow it to steam through. Check back at 5 min and It should be ready. You want your rice not too soft.

Garnish with cilantro/parsely and serve.

Recipe from food.com

Jerk Chicken

INGREDIENTS

4  Scotch bonnet peppers or habanero chiles, seeded

1 bunch scallions, roughly chopped, plus more sliced for serving

12 cloves garlic, peeled

1 (2") piece ginger, peeled 

1/4 c. dark brown sugar

1/4 c. pineapple juice (optional)

Juice of 2 limes

12 sprigs thyme

12 allspice berries or 2 tsp. ground allspice

2 tsp. ground allspice or 10 whole allspice berries

3 bay leaves

2 tsp. ground nutmeg

1 1/2 tsp. kosher salt 

1 tsp. black peppercorns

1 tsp. ground cloves

1/4 c. reduced-sodium soy sauce, plus 2 tbsp. for sauce (optional)

4 lb. boneless or bone-in, skin-on chicken breasts and/or thighs

1/4 c. ketchup (optional)

Neutral oil, for grill

Lime wedges, for serving

DIRECTIONS

Step 1

In a blender, mix Scotch bonnet peppers, scallions, garlic, ginger, brown sugar, pineapple juice (if using), lime juice, thyme, allspice, bay leaves, nutmeg, salt, peppercorns, cloves, and 1/4 cup soy sauce until smooth. Reserve 1/2 cup marinade; refrigerate until ready to serve. Transfer remaining marinade to a large bowl. Add chicken; toss to coat, making sure to rub marinade under skin. Cover and refrigerate at least overnight or up to 12 hours.

 

Step 2

In a small bowl, stir ketchup and remaining 2 tablespoons soy sauce (if using).

 

Step 3

Prepare a grill for high heat; heat 5 minutes. Using tongs and a paper towel, dip paper towel into oil and lightly brush grates. After 30 seconds, brush with oil again.

 

Step 4

Reduce heat to low and grill chicken skin side down, covered, until golden brown and lightly charred, 10 to 12 minutes. Flip chicken, cover, and continue to grill until lightly charred, about 3 minutes more. Flip chicken skin side up and brush with ketchup-soy basting sauce (if using). Cover and continue to grill until an instant-read thermometer inserted into thickest part of chicken registers 165°, about 3 minutes more (white meat and boneless meat will cook at a faster rate).

 

Step 5

Transfer chicken to a platter. Top with scallions. Serve with reserved marinade and lime wedges alongside. 

Recipe from delish.com

Jerk Chicken.jpeg
Candied Sweet Potatoes.jpeg

Candied Sweet Potatoes

INGREDIENTS

 

3 pounds medium-size sweet potatoes, peeled and cut into 1/2-inch-thick slices

½ cup (4 ounces) unsalted butter

⅔ cup granulated sugar

⅓ cup packed dark brown sugar

⅓ cup pure maple syrup

¼ cup heavy whipping cream

¾ teaspoon kosher salt

½ teaspoon ground cinnamon

½ teaspoon vanilla extract

¼ teaspoon freshly grated nutmeg, divided

1 teaspoon grated orange zest (from 1 small orange)

¼ teaspoon flaky sea salt (such as Maldon) 

 

DIRECTIONS

Preheat oven to 400°F. Arrange sweet potato slices in a shingle pattern in a 13- x 9-inch baking dish in 3 to 4 columns total.

 

Melt butter in a medium saucepan over medium. Add granulated sugar, brown sugar, and maple syrup; cook, stirring constantly, until melted, about 1 minute. Bring to a simmer over medium. Add cream, and reduce heat to medium-low; cook, stirring often, until thick and saucy, about 5 minutes. Remove from heat; stir in salt, cinnamon, vanilla, and 1/8 teaspoon of the nutmeg. Pour mixture evenly over sweet potatoes. Cover dish with aluminum foil.

 

Bake in preheated oven until sweet potatoes start to soften, about 30 minutes. Remove from oven; remove and discard foil. Gently brush some of the glaze in dish over sweet potatoes to coat. Continue baking, uncovered, until sweet potatoes are tender and glaze is bubbling and sticky, about 20 minutes. Remove from oven; brush more glaze over sweet potatoes. Let cool 30 minutes. Sprinkle with orange zest, sea salt, and remaining 1/8 teaspoon nutmeg. Serve.

Recipe from foodandwine.com

Sour Cream Pound Cake

INGREDIENTS

2 sticks unsalted butter, at room temperature, plus more for greasing

3 cups all-purpose flour, plus more for dusting

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 cups granulated sugar

1 teaspoon pure vanilla extract

4 large eggs

1 cup sour cream

1/2 cup buttermilk

Confectioners’ sugar, for dusting

DIRECTIONS

Preheat the oven to 350°. Butter and lightly flour a 10-by-5-inch loaf pan, tapping out any excess flour.

 

In a medium bowl, whisk the 3 cups of flour with the baking soda and salt. In a large bowl, using a hand mixer, beat the 2 sticks of butter with the granulated sugar and vanilla at medium speed until light and fluffy, about 5 minutes. At low speed, beat in the eggs one at a time until well incorporated. Beat in the sour cream. Beat in the dry ingredients and the buttermilk in 2 alternating additions, scraping down the bowl, just until well combined.

Scrape the batter into the prepared pan and smooth the surface. Bake for about 1 hour and 40 minutes, until golden and a cake tester inserted in the center comes out clean. Transfer the cake to a rack and let cool completely. Dust with confectioners’ sugar and serve.

Make Ahead

The pound cake can be stored in an airtight container at room temperature for up to 2 days.

Recipe from foodandwine.com

Sour Cream Pound Cake 2.jpeg
Collard Greens.jpeg

Southern Style Collard Greens

INGREDIENTS

12 hickory-smoked bacon slices, finely chopped

2 medium-size sweet onions, finely chopped

3/4 lb. smoked ham, chopped

6 garlic cloves, finely chopped

3 (32-oz.) containers chicken broth

3 (1-lb.) packages fresh collard greens, washed and trimmed

1/3 cup apple cider vinegar

1 Tbsp. sugar

1 tsp. table salt

3/4 tsp. pepper

 

DIRECTIONS

Cook bacon over medium heat in a 10-qt. stockpot for 10 to 12 minutes or until almost crisp.

Add onion to stockpot, and sauté 8 minutes.

Add garlic and ham and sauté 1 minute.

Add remaining ingredients, and simmer.

Stir in broth, collard greens, apple cider vinegar, sugar, salt, and pepper. Reduce heat to medium-low, and cook 2 hours or until desired degree of tenderness.

Recipe from foodandwine.com

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