25 Kwanzaa Favorites

Honor your African roots during this week-long celebration by lighting some black, green and red candles and feasting on African and Southern-inspired fare.

Chicken, Sausage & Shrimp Gumbo

"Patience is key with this recipe. You want to let the roux get nice and dark. It's well worth the time."

-Chef Stu #2

Chicken Groundnut Stew

"This is a pretty good African dish. The chicken was cooked perfectly and the amount of peanut butter was just right."


West African Jollof Rice

"This is such a good recipe! I've been looking for a great one for ages, and this is the best I've found."

-Aaliyah G.

Shrimp Creole

"This was great. I loved the consistency of the sauce. I served it over basmati rice and it made a great meal."


Fried Okra

"I am a believer now! We tried okra before and never liked it. These were crunchy thanks to the flour-cornmeal coating — no slime!"



"Mmm, what a tasty sweet cornbread. I really liked its texture and the flavor was spot on, too."


Southern Black-Eyed Peas

"This is exactly what I was looking for — just a wonderfully comforting Southern dish."

-Andi of Longmeadow Farm

Chicken, Sausage & Shrimp Gumbo

"Patience is key with this recipe. You want to let the roux get nice and dark. It's well worth the time."

-Chef Stu #2

Cheese Grits

"These were excellent — cheesy and full of flavor. These are a perfect side for any grilled meat and, of course, for brunch."


Chicken Tagine with Figs & Olives

"This was the best tagine recipe I've tried. We we're pretty heavy-handed with the harissa because we liked how it added a real zing."

-Barb R

Sweet Potato Pie

"The filling had a creamy texture thanks to the sour cream, a nice blend of spices and the rum gave it a flavor blast of 'the islands.'"


African Sweet Potato & Peanut Soup

"This has just the right amount of spice and the peanut isn't overpowering. Note: The fresh chopped cilantro and parsley is a must."


Ambrosia Salad

"I love the sour cream with all the other sweetness. I added some cranberries, which added a nice color and a slight crunch."

-Meredith .F

Cajun Catfish

"We loved the spiciness of this. I used bran flakes for the crust, which gave it a nice nutty flavor."


Jamaican Jerk Chicken

"I loved the citrus flavors mixed with the deep spices from the cinnamon and allspice. The molasses was a nice touch, too."


Wilted Mustard Greens

"This is a great way to serve greens. It took a lot less time to make than I thought, and they were delicious."


Tunisian Vegetable Stew

"This was great and the flavors developed more as it stood. I doubled the spices and added some chilli flakes to give it a kick."

-Magpie Jo

Hush Puppies from the Loveless Cafe

"The beaten egg whites gave these a nice light, airy texture."

-Debbie R.

Benne Seed Wafers

"These were scrumptious! I made them after reading South of Broad by Pat Conroy, in which he references Benne Wafers. Nice to learn a little more history about them, too."


Injera (Ethiopian Flat Bread)

"Injera is a humble staple of Ethiopian cuisine. Traditionally, it is made with teff flour. If you can't find teff, any other flour will do!"


Lentils With Yams (or Sweet Potatoes)

"This recipe is wonderful! I find myself making it at least once a week. I didn't have the fenugreek on hand, so I added some ground cumin and fennel seeds instead."


Doro Wat

"LOVE THIS. I had a doro wat recipe I'd been using for a while, but this one is SO much better. That sauce is incredible, and it smells so good while it's cooking."


Accra Banana Peanut Cake

"This cake is amazing! I am doing a report for school on Ghana, and this cake was both helpful and tasty."


West African Chicken Yassa

"This turned out really well! The chicken was very tender and full of great flavor."


Piri Piri Sauce

"The seven-day marinating time is well worth the wait! I marinated boneless, skinless chicken breasts and they were so good, spicy but not too spicy!"


Kachumbari Salad

"A beautiful salad with an interesting onion preparation!"