22 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.

Part of: Holiday Central: More Holidays

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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!"

-Pets'R'us

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Southern Collard Greens

"I loved the tang of the vinegar and how it kept the greens greener. This was a wonderfully easy method for preparing collards."

-*Parsley*

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Southern Black-Eyed Peas

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

-Andi of Longmeadow Farm

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Coconut Cake

"Make sure you follow the directions exactly and be sure to use self-rising flour. It creates this wonderful light cake."

-shauna225

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Chicken Groundnut Stew

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

-rpgaymer

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Cheese Grits

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

-LorenLou

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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

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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.'"

-Bayhill

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Ham Hocks & Beans

"I dumped everything in the slow cooker for six hours or so. It smelled amazing when I walked in the house later. The flavor was fantastic."

-dicentra

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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."

-*Parsley*

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Old Bay Fried Green Tomatoes

"Manna from heaven! Make a double batch — they will be gone in an instant."

-Elmotoo

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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

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Cajun Catfish

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

-Derf

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Shrimp Creole

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

Paka

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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."

-yamakarasu

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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."

-breezermom

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Hominy & Sausage

"This was super easy and very delicious. To add color, I use one can of white hominy and one can of yellow hominy."

-Vyxie's Kitchen

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Cornbread

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

-Lalaloula

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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

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Sweet Potato Mash

"These melt in your mouth with a burst of amazing flavor. The roasted garlic is superb and it gives a nutty, caramelized flavor to the dish."

-Baby Kato

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Hush Puppies from the Loveless Cafe

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

-Debbie R.

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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

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