"To start, don't ask her to incorporate any summer stone fruits in a late December menu. "I've had clients who have asked me to make a peach cobbler in December and I'm like, 'No, I'm not going to do it. I didn't put up any peaches!," she said, laughing. Holland doesn't celebrate Kwanzaa herself, but she still sees the season as a chance to celebrate the entire African diaspora."
""We cook the food of our ancestors and focus on the ingredients that were brought from Africa like black-eyed peas, okra and the dishes that were just really humble and traditional. Collard greens, cornbread, yams. We always have those staples on our menu," she said. She added that for African Americans, Kwanzaa also gives a chance to celebrate the diversity of the African American experience, family to family."
Modern takes on African American dishes can guide Karamu menus, emphasizing seasonal appropriateness and ancestral ingredients. Avoid using summer stone fruits in December menus. Senegal's chicken yassa, a braised chicken with onions and spices, exemplifies pan-African influences and complements soul food offerings. Staples brought from Africa — black-eyed peas, okra — and humble traditional dishes such as collard greens, cornbread and yams remain central. Kwanzaa offers an opportunity to celebrate the diversity of African American culinary experience, with regional differences shaping staple choices like rice, potatoes or gumbo.
Read at www.npr.org
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