During Kwanzaa, people of African descent gather to share food and friendship, reinforcing the bonds between them and affirming the positive values that unite the community. Although Kwanzaa is a cultural holiday and not a religious one, the 7-day celebration, established in 1966, is infused with spirituality. The focus is resolutely non-commercial, downplaying gift giving and revelry in favor of reflection. Kwanzaa reminds people to respect elders, cherish and challenge the children, and seek and embrace the Good.
The seven days of Kwanzaa highlight seven principles, each of which serves as the theme of a given day's celebration. These principles serve as a guide for daily living:
Umoja: Unity
Kujichagulia: Self-determination
Ujima: Collective work and responsibility
Ujamaa: Cooperative economics
Nia: Purpose
Creativity: Creativity
Imani: Faith
Seven simple objects embody the spirit of Kwanzaa and are displayed throughout the holidays:
Mazao: Fruits and vegetables, the bounty of the harvest
Mkeka: A mat symbolizing the foundations of African people
Kinara: A seven-branched candleholder
Mishumaa Saba: Seven red, black and green candles representing struggle and the future
Muhindi: Corn, a symbol of the children
Kikombe cha Umoja: The unity cup, symbolizing unity of all people of African descent
Zawadi: Gifts, often to acknowledge specific achievements and progress
Dates: December 26 - January 1
Origins: Kwanzaa did not originate in Africa. The celebration dates back to 1966, when U.S. educator Dr. Maulana Karenga introduced the idea of an African-oriented harvest festival as a means to unite and strengthen African communities, and to counteract the commercialism of Christmas.
Big moment: On December 31 participants celebrate with a banquet of food, often cuisine from various African countries.
Traditional greetings: "Habari gani?" or "What's the news?"
Special Touches:
Kwanzaa colors are black, red and green. Decorations include traditional African items such as baskets, cloth patterns, art objects and harvest symbols. Gifts are often hand-made, or chosen to reflect one of the seven principles of Kwanzaa.
The Menu:
There are no specific foods or set menu for Kwanzaa, although meals often include dishes drawn from the different countries of the African people.
In her book A Kwanzaa Keepsake, author Jessica B. Harris includes one of her favorite dishes, Senegalese Chicken Yassa, or stew, as a main dish for an "Out of Africa" menu during Kwanzaa:
Senegalese Chicken Yassa
Serves 6
1/4 cup fresh lemon juice
4 large onions, thinly sliced
salt and freshly ground black pepper, to taste
1/8 teaspoon minced fresh habanera or other hot chile, to taste
1/4 cup plus 1 tablespoon peanut oil
One chicken (2 1/2 to 3 1/2 pounds) cut into serving pieces
1 habanera or other hot chile, pricked with a fork
1/2 cup pimiento-stuffed olives
4 carrots, scraped and thinly sliced
1 tablespoon Dijon-style mustard
1/2 cup water
In a large non-reactive bowl, prepare a marinade with the lemon juice, onions, salt, pepper, minced chile, and the 1/4 cup peanut oil. Place the chicken in the marinade, making sure that they are all well covered, and allow them to marinate for at least 2 hours in the refrigerator.
Preheat the broiler. Remove the chicken pieces, reserving the marinade, and place them in a shallow roasting pan. Broil them until they are lightly browned on both sides. Remove the onions from the marinade. Cook them slowly in the remaining 1 tablespoon oil in a flameproof 3-quart casserole or Dutch oven until tender and translucent. Add the remaining marinade and heat through.
When the liquid is thoroughly heated, add the broiled chicken pieces, the pricked chile, the olives, carrots, mustard and water. Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer for about 20 minutes, or until the chicken is served through.
Serve hot over white rice.
