Kwanzaa recipes

Recipes For KwanzaaCelebrated from Dec. 26 to Jan. 1, Kwanzaa is a worldwide African-American nonreligious holiday week based on the Nguzo Saba, or seven guiding principles. Here are some tasty Kwanzaa recipes to deliciously celebrate this year's Kwanzaa commemoration.

Kwanzaa, which means first fruits of the harvest in the African language Kiswahili, is a time to honor and focus on traditional African values of family, community responsibility and self-improvement. The holiday week includes a Karamu or African feast, which is held on Dec. 31.

Sweet potato peanut soup recipe

Serves 8

Ingredients:3 tablespoons peanut oil2 tablespoons curry powder1 large onion, halved, thinly sliced1 clove garlic, minced3 cups chopped tomatoes, seededSalt and freshly ground black pepper1 teaspoon cayenne pepper2 cups natural smooth peanut butter2 sweet potatoes, baked until tender, peeled, cut into large chunks8 cups vegetable broth1 cup coconut milkFinely chopped peanuts (optional)Directions:

Heat oil in a stockpot over medium heat. Add curry and cook, stirring, until fragrant. Add onions and cook, stirring, until tender, about 5 minutes. Add garlic and tomatoes and cook, stirring often, for 3 minutes. Season with salt and peppers.Stir in peanut butter until incorporated. Add sweet potatoes, broth and coconut milk. Bring to a vigorous simmer. Reduce heat to medium low and continue to simmer for 10 to 15 minutes.Remove stockpot from heat and, using an immersion blender, puree soup (alternatively, puree soup in a blender or food processor, in batches). Transfer to bowls and serve garnished with finely chopped peanuts, if desired.

Chicken tagine recipe

Serves 8

Ingredients:3 tablespoons olive oil3 cloves garlic, minced8 small chicken breast halvesSalt and freshly ground black pepper1 onion, halved, sliced1 cup pitted prunes, chopped (spray knife with cooking spray before chopping) 2 cups chicken broth1 teaspoon ground cumin1 teaspoon ground coriander1/4 teaspoon cayenne pepperPinch of turmeric6 cups cooked couscousChopped green onionsDirections:

Heat oil in a large saucepan over medium-high heat. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add chicken and season with salt and pepper. Brown chicken on both sides, about 2 minutes each.Add onions, prunes and broth, moving chicken around to evenly distribute. Sprinkle with remaining spices and cover saucepan. Reduce heat to medium low. Cook for 8 to 10 minutes or until chicken is cooked through.Stir chicken mixture and allow to cook, uncovered, for 2 to 3 more minutes or until liquid has slightly thickened.Serve with couscous garnished with green onions.

Sauteed collard greens recipe

Serves 8

Ingredients:4 pounds collard greens, stems and ribs removed, sliced thinly crosswise1 tablespoon butter1 tablespoon olive oil3 cloves garlic, thinly slicedSalt and freshly ground black pepperJuice of half a lemonDirections:

Cook greens in a large pot of boiling water. Drain in a colander and press to remove excess liquid.Heat butter and olive oil in a skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Stir in greens and season with salt and pepper. Cook, stirring often, for 5 minutes.Sprinkle lemon juice over greens, toss, and serve.

More recipes for Kwanzaa

Fried sweet potatoes, sweet potato banana bake and more
Crispy fried chicken recipes
Black-eyed peas