The University of Kansas Libraries
KU Libraries Diversity Committee's Recipe of the Week Archive
I hope everyone had a fantastic holiday break! This week's installment
of Recipe of the Week is pretty special. Normally you only get ONE recipe,
but this week you're getting enough recipes to create an entire meal devoted
to the tradition of Kwanzaa! All of the recipes below were taken off of
this website: http://chefmom.com/holidaymenus/kwanzaa.htm
Unfortunately, since I didn't get these recipes from AllRecipes.com, I don't have the nutrition information on any of these. (I'm not sure you'd want to know the nutrition information of some of these yummy-sounding dishes!) Try one or all of the below recipes and I'm sure you'll have a happy tummy!
Really quickly, here's some information on Kwanzaa for those who would like to know!
"KWANZAA, the African-American cultural holiday conceived and developed
by Dr. Maulana Ron Karenga, was first celebrated on December 26, 1966.
Kwanzaa is traditionally celebrated from December 26 through January 1,
with each day focused on Nguzo Saba, or the seven principles. Derived
from the Swahili phrase "matunda ya kwanza" which means "first
fruits", Kwanzaa is rooted in the first harvest celebrations practiced
in various cultures in Africa. Kwanzaa seeks to enforce a connectedness
to African cultural identity, provide a focal point for the gathering
of African peoples, and to reflect upon the Nguzo Saba, or the seven principles,
that have sustained Africans. Africans and African-Americans of all religious
faiths and backgrounds practice Kwanzaa.
Kwanzaa was born out of the whirlwind of social and political changes of the sixties decade. The sixties represent one of many eras during which the African and African-American struggle for freedom and self-identity reached its historical peak, spawning multiple revolutionary movements.
By creating Kwanzaa, African-Americans sought to rectify the cultural and economic exploitation perpetrated against us during the months of October, November, and December (the Christmas season). During this season, corporate America typically ignored the quality of life concerns of African-Americans, yet encouraged participation in the commercialism of Christmas. Additionally, African-Americans did not observe a holiday that was specific to our needs. A review of the major holidays celebrated in the United States would reveal that not one related specifically to the growth and development of African-Americans. The development of Kwanzaa assumed a reassessment, reclaiming, recommitment, remembrance, retrieval, resumption, resurrection, and rejuvenation of the "Way of Life" principles recognized by African-Americans. These principles have strengthened African-Americans during our worldwide sojourn.
Today, Kwanzaa is recognized by millions throughout America and the world. It is celebrated often in community settings provided by homes, churches, mosques, temples, community centers, schools, and places of work. Kwanzaa allows us to celebrate the season without shame or fear of embracing our history, our culture, and ourselves. "
(Taken from: http://www.melanet.com/kwanzaa/whatis.html#history)
The Diversity Committee
16 oz okra
1/4 cup all purpose flour
1/4 cup cornmeal
1/8 tsp salt
1/4 tsp cajun seasoning or black pepper
1/4 cup vegetable oil (or bacon fat)
Wash okra and cut off the tips and stem ends. Cut the pods crosswise into slices about 1/4 inch thick.
Combine flour, cornmeal, salt and pepper in a medium bowl. In another
bowl, beat the egg.
Dip okra into the egg, coating on all sides, and then dredge in the flour mixture, making sure to completely cover the okra.
Heat the vegetable oil in a skillet over medium-high heat. Add okra and fry until brown - about 10 minutes, depending on thickness. Flip to make sure the okra is crisp and browned on both sides.
Drain on paper towels before serving.
Chicken and Sausage Gumbo
This is a very flavorful dish that is meant to be shared with friends and loved ones.
1 cup olive oil
1 cup flour
1/4 cup minced garlic
2 cups minced celery
2 cups minced onion
1 cup minced green bell pepper
1 cup minced red pepper
1 cup minced green onion
2 quarts chicken stock
4-5 cans diced tomatoes
2 bay leaves
2 tsp. dried thyme leaves
2 tsp. oregano
1 tsp. allspice
1/2 tsp. cayenne
1/2 tsp hot sauce
2-3 lbs smoked sausage or andouille if you prefer
3 lbs chicken
In a large stock pot (preferably at least 8 quarts) add your chicken and add just enough water to cover the chicken. Add some salt, pepper, garlic powder to give chicken little extra flavor.
Cook until chicken falls from bone, remove from pot and cut into uniform pieces, add back to pot.
In large heavy skillet (I use cast iron chicken fryer), heat oil and flour over medium high heat, stirring constantly to prevent burning. Cook approximately 10 min until it has turned a caramel color. (Some people prefer a darker roux, if so just continue cooking until desired color is achieved.)
To the roux, add all the vegetables and continue cooking for 5 minutes. Remove from heat and add by large spoonfuls to the stockpot, stirring after each addition.
Once the roux has been added, then add your tomates, if using frozen just put them in frozen - they'll cook down. If you use diced tomates, crush them as you add them. Slice smoked sausage into 1/4 rounds and add to pot.
Allow this mixture to simmer for about an hour, and you'll have a hearty
Serve over rice or mashed potatoes it makes a terrific meal
This is one of those soups that only gets better as it is reheated, so you can eat on it for a couple days if you like, and my family sure does.
Instead of 4-5 cans diced tomatoes (or you can use frozen tomatoes also, as I do. I use about 2 quarts of frozen.
For the chicken, I use half breasts and half thighs to make my stock
have more flavor. Be sure to leave the skin on the thighs while boiling,
you can skim excess fat off when they are done, or leave it in.
Prep time: 1 to 1-1/2 hours
2-3 smoked ham hocks
2 cups water
3 pounds collard greens
(you can substitute or mix in turnip, dandelion, mustard, beet greens or kale
3 cups beef broth, homemade or canned
1 tablespoon cider vinegar
1 teaspoon granulated sugar
1/8 teaspoon hot red pepper flakes, crushed
Bring the ham hocks and water to a boil over high heat in a large kettle. Reduce the heat and simmer, covered, for 1-2 hours, or until the meat is falling-off-the-bone tender.
Wash the greens thoroughly under running water to remove grit. Discard the stems and chop the greens coarsely.
Increase the heat under the ham hocks to medium-high, and add some of the greens to the pot. Cover, and let the greens wilt, about 5 minutes; stir the greens down. Repeat the process with more batches until all the greens fit into the pot.
Stir in the broth, vinegar, sugar and red pepper flakes, and bring to a boil. Reduce the heat to medium-low and cover partially. Cook, stirring occasionally, until the greens are very tender, about 1 hour.
Eat hamhocks right along with the greens, or remove the meat from the bones, chop, and stir back into the greens, discarding the bones. Serve with hot sauce on the side. The pot liquor can be used as a dip for hot cornbread.
This is the perfect accompaniment for stews and chili.
1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1 tblsp baking powder
1 tsp salt
1/3 cup oil
1 cup milk
Combine dry ingredients in bowl and mix well. Combine oil, egg, and milk together. Mix well. Stir into dry ingredients until just
blended (don't overmix - batter will be lumpy).
Pour into well-greased 8-inch square pan. Bake at 400 degrees for 25 minutes.
Down Home Sweet Potato Pie
4 large sweet potatoes
2 cups sugar
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 pie crust
1/2 cup milk
Preheat oven to 375 F.
Boil sweet potatoes until tender, but firm. (The sweet potatoes should not be falling apart.) Remove from hot water and cool. Once cooled, peel the skin from the sweet potatoes.
Put the peeled sweet potatoes in a large mixing bowl and mash them thoroughly with a potato masher. Melt the butter and pour it - with the other ingredients - in the bowl of potatoes. Stir until well mixed.
Pour the potatoes mixture into a prepared pie crust and bake in 375 F oven for 35-45 minutes, or until a toothpick inserted in the center comes out dry.