Winter Holiday: Kwanzaa

Recipes for Kwanzaa

Lisa Grentz, MS, RDN, CD/LDN, FAND

Kwanzaa is a cultural holiday that honors and celebrates African-American history, culture, values, family, and community. This week-long celebration culminates with a communal feast, Karamu, on the sixth night where delicious African inspired food and drink is shared. Traditionally, the main dish at the heart of Karamu is a one-pot stew. Our variation of peanut stew is packed with wholesome ingredients and full of flavor making is as comforting as it is nourishing. 

If you’re organizing a Kwanzaa celebration this year and want to keep with the tradition of serving red, black, and green food and drink, consider kale lemonade as a flavorful beverage option. Its rich green color and sweet taste compliments the stew nicely.

Kale Lemonade

Yield: 4-6 serving

4 large kale leaves, discard the stems

2 small green apples, cored and chopped

Juice of 2 lemons

1/3 cup honey (if over 1 year of age) or agave nectar (if under 1 year of age)

2 cups cold water

Instructions:

  • Place kale leaves, apple pieces, and lemon juice in a blender.

  • Blend on high for 2 minutes, stopping once or twice to scrape down the sides of the canister.

  • Place a fine mesh strainer over a bowl.

  • Pour blender contents through a strainer.

  • Use the back of the spoon or spatula to press all the juice from the pulp through the strainer. Discard pulp. Rinse blender to remove any pulp. 

  • Add the strained apple/kale mixture, sweetener, and water to blender. Blend again until well combined. Serve in a glass over ice and garnish with a lemon slice if desired.   

Slow Cooker African Peanut and Chickpea Stew

Yield: 6-8 servings

2 small sweet potatoes, peeled and diced into ½-inch cubes

½ cup peeled and sliced carrots

1 can (15-ounce) chickpeas, rinsed and drained

2 cups chicken broth or vegetable broth

1 Tbsp. olive oil

1 small onion, peeled and chopped

2-3 cloves garlic, minced

1 cup tomato sauce

½ cup creamy peanut butter

2 tsp. smoked paprika

1 tsp. ground ginger

½ tsp. curry powder 

½ tsp. fine sea salt

½ tsp. ground black pepper

3 big handfuls fresh baby spinach leaves

Chopped peanuts for garnish

Instructions:

  • Add diced sweet potato, carrots, chickpeas, and broth in crock pot. Set crock pot to low. 

  • Heat olive oil in skillet over medium-high heat. Add onion and garlic to the skillet and sauté until the onions are brown, about 2 minutes. Place the sauteed onions and garlic in the crock pot and mix to combine. 

  • Add tomato sauce, peanut butter, smoked paprika, ginger, curry powder, salt, and pepper into the blender and blend until sauce is smooth and creamy. 

  • Add sauce to crock pot along with spinach. Stir to combine. Cover and cook on low for 5 hours or on high for 3 hours. 

Serve stew over a bed of brown rice and garnish with chopped peanuts.