Kwanzaa: Recipes and Traditions

The period from December 26 through January 1 marks Kwanzaa, a week-long holiday celebrating the ancestral roots of African-Americans. The name Kwanzaa is derived from the Swahili words for “first fruits.” The tradition was created in 1966 by civil rights activist Ron Karenga.

Each day one of seven principles, or Nguzo Saba, is noted. Kinara candles are lit, libations are poured and gifts are exchanged. The week culminates in a Karamu, or feast, when traditional African and African-American dishes are prepared.

Nguzo Saba: The Seven Principles:

1. Umoja: unity
2. Kujichagulia: self-determination
3. Ujima: collective work and responsibility
4. Ujamaa: cooperative economics
5. Nia: purpose
6. Kuumba: creativity
7. Imani: faith

Kwanzaa Recipes

Try these recipes for Kwanzaa.

Southern Greens 
(American Southern-Soul simmered leafy greens)

Southern Greens 
(American Southern-Soul simmered leafy greens)

Hoppin’ John 
(American rice and black-eyed peas)

Hoppin’ John 
(American rice and black-eyed peas)

Mafé, or Maafe 
(West African meat in peanut sauce)

Mafé, or Maafe 
(West African meat in peanut sauce)

Mtuzi wa Samaki 
(East African fish in coconut curry)

Mtuzi wa Samaki 
(East African fish in coconut curry)

Jollof Rice 
(West African chicken with rice)

Jollof Rice 
(West African chicken with rice)

Poulet Yassa 
(Senegalese chicken with onions and lemon)

Poulet Yassa 
(Senegalese chicken with onions and lemon)

Hkatenkwan 
(Ghanaian chicken and groundnut stew)

Hkatenkwan 
(Ghanaian chicken and groundnut stew)

Akkra 
(Senegalese black-eyed pea fritters)

Akkra 
(Senegalese black-eyed pea fritters)

Fufu 
(West African mashed yams)

Fufu 
(West African mashed yams)

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