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Photo: Victor Protasio
01of 14Mbatata (Sweet Potato Cookies)Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoAccording to contributors Tia and Matthew Raiford, their Kwanzaa celebration wouldn’t be complete without Mbatata cookies. Mbatata cookies are made with sweet potatoes and originated in Mawali. They are heart-shaped to represent the location of Malawi within the African continent—in the center and the heart of the land.View Recipe
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Mbatata (Sweet Potato Cookies)
Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
According to contributors Tia and Matthew Raiford, their Kwanzaa celebration wouldn’t be complete without Mbatata cookies. Mbatata cookies are made with sweet potatoes and originated in Mawali. They are heart-shaped to represent the location of Malawi within the African continent—in the center and the heart of the land.
View Recipe
02of 14Leg of Lamb with Blood Orange, Garlic & Ras el HanoutEvan de NormandieDr. Jessica B. Harris offers this richly spiced, citrus-scented lamb option that will make you fall in love with the cut.View Recipe
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Leg of Lamb with Blood Orange, Garlic & Ras el Hanout
Evan de Normandie
Dr. Jessica B. Harris offers this richly spiced, citrus-scented lamb option that will make you fall in love with the cut.
03of 14Jamaican Escovitch FishJacob FoxWhole fish presentations are an ideal option for family-style meals. This escovitch is a Caribbean classic that celebrates fresh fish with bright and flavorsome onions and peppers. This version, from Dr. Jessica B. Harris, celebrates Jamaica but escovitch shows up all over the diaspora with slight variations.View Recipe
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Jamaican Escovitch Fish
Jacob Fox
Whole fish presentations are an ideal option for family-style meals. This escovitch is a Caribbean classic that celebrates fresh fish with bright and flavorsome onions and peppers. This version, from Dr. Jessica B. Harris, celebrates Jamaica but escovitch shows up all over the diaspora with slight variations.
04of 14BBQ Shrimp with Shrimp Calas GriddlecakesNew Orleans is a ripe and clear place from which to draw inspiration from the American part of the African diaspora. Creole cuisine is this country’s first fusion food and draws heavily from French and Spanish cooking as well as from African and Caribbean cuisines, creating a wholly new American presentation. This dish combines quintessential Creole-style shrimp with a modern (rice-based) play on calas.View Recipe
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BBQ Shrimp with Shrimp Calas Griddlecakes
New Orleans is a ripe and clear place from which to draw inspiration from the American part of the African diaspora. Creole cuisine is this country’s first fusion food and draws heavily from French and Spanish cooking as well as from African and Caribbean cuisines, creating a wholly new American presentation. This dish combines quintessential Creole-style shrimp with a modern (rice-based) play on calas.
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Monticello’s Macaroni
Jerrelle Guy
06of 14Mable’s Mac ‘n’ CheeseJohnny AutryIf the Monticello mac and cheese is foundational, Mrs. Mable Owens Clarke’s dish is canon. This evolution of James Hemings' macaroni pie is a classic Southern baked mac and cheese, the likes of which is served today at church potlucks, soul food restaurants and holiday tables across the country.View Recipe
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Mable’s Mac ‘n’ Cheese
Johnny Autry
If the Monticello mac and cheese is foundational, Mrs. Mable Owens Clarke’s dish is canon. This evolution of James Hemings' macaroni pie is a classic Southern baked mac and cheese, the likes of which is served today at church potlucks, soul food restaurants and holiday tables across the country.
07of 14Gomen (Ethiopian-Style Collard Greens)Dark leafy greens are a must-have Kwanzaa side dish. Collards are a diasporic heirloom that show up in various forms, often changing slightly from home to home. This version is an Ethiopian take from the brilliant Fetlework Tefferi. The dish is spiced with tikur azmud, which is similar to fennel but with an added spiciness reminiscent of jalapeño peppers.View Recipe
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Gomen (Ethiopian-Style Collard Greens)
Dark leafy greens are a must-have Kwanzaa side dish. Collards are a diasporic heirloom that show up in various forms, often changing slightly from home to home. This version is an Ethiopian take from the brilliant Fetlework Tefferi. The dish is spiced with tikur azmud, which is similar to fennel but with an added spiciness reminiscent of jalapeño peppers.
08of 14Creole Skillet CornbreadJerrelle GuyCorn and cornbread are synonymous with Kwanzaa, and skillet cornbread marries the Southern American traditions with the diaspora in delicious ways. Cornbread as a side dish is a blank canvas for spices and seasonings that make it sweet or savory. Consider adding chiles, African spice blends like berbere, or flavorings like molasses or honey. This recipe from Donna Battle Pierce utilizes creole seasoning, buttermilk and whole corn kernels in addition to cornmeal, which creates a textural experience that elevates this humble bread.View Recipe
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Creole Skillet Cornbread
Corn and cornbread are synonymous with Kwanzaa, and skillet cornbread marries the Southern American traditions with the diaspora in delicious ways. Cornbread as a side dish is a blank canvas for spices and seasonings that make it sweet or savory. Consider adding chiles, African spice blends like berbere, or flavorings like molasses or honey. This recipe from Donna Battle Pierce utilizes creole seasoning, buttermilk and whole corn kernels in addition to cornmeal, which creates a textural experience that elevates this humble bread.
09of 14Caramelized Ripe Plantains with Dark RumView RecipeAndrea MathisPlantains are a must for Kwanzaa. They are a foundational ingredient that show up in sweet and savory applications across the diaspora. This play on the classic Bananas Foster swaps in ripe plantains. A wonderful standalone dessert, this recipe may also top cakes like Malva Pudding or classic pound cake.
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Caramelized Ripe Plantains with Dark Rum
Andrea Mathis
Plantains are a must for Kwanzaa. They are a foundational ingredient that show up in sweet and savory applications across the diaspora. This play on the classic Bananas Foster swaps in ripe plantains. A wonderful standalone dessert, this recipe may also top cakes like Malva Pudding or classic pound cake.
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Malva Pudding
Victor Protasio
11of 14Sweet Potato Bread Pudding with Pecan Praline SauceBread pudding is a profoundly adaptable and quintessential Southern dessert. It’s perfect for Kwanzaa. The ingredients are affordable and the format is customizable. Here, the dessert combines the flavor profile of sweet potato casserole with pralines. It will transport you to New Orleans and become your new holiday favorite.View Recipe
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Sweet Potato Bread Pudding with Pecan Praline Sauce
Bread pudding is a profoundly adaptable and quintessential Southern dessert. It’s perfect for Kwanzaa. The ingredients are affordable and the format is customizable. Here, the dessert combines the flavor profile of sweet potato casserole with pralines. It will transport you to New Orleans and become your new holiday favorite.
12of 14Sorrel Spritz MocktailAli RedmondA celebratory red drink made during the holidays in Jamaica, this sorrel spritz is infused with cinnamon, ginger and cloves. Instead of using white rum, these mocktails are topped off with seltzer for a refreshing fizz. The gorgeous red hue of the drink comes from dried Jamaican sorrel, also known as hibiscus.View Recipe
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Sorrel Spritz Mocktail
Ali Redmond
A celebratory red drink made during the holidays in Jamaica, this sorrel spritz is infused with cinnamon, ginger and cloves. Instead of using white rum, these mocktails are topped off with seltzer for a refreshing fizz. The gorgeous red hue of the drink comes from dried Jamaican sorrel, also known as hibiscus.
13of 14CoquitoBrie PassanoCoquito is the diasporic equivalent of eggnog. It employs Caribbean rum and coconut to create a creamy, egg-free drink. And plant-based substitutes for evaporated and condensed milks may be used so everyone can be in on the coquito toast.View Recipe
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Coquito
Brie Passano
Coquito is the diasporic equivalent of eggnog. It employs Caribbean rum and coconut to create a creamy, egg-free drink. And plant-based substitutes for evaporated and condensed milks may be used so everyone can be in on the coquito toast.
14of 14Bourbon Hot CocoaKwanzaa celebrations deserve festive and warming beverages. There is no drink more cozy than hot chocolate. Eighty percent of the world’s chocolate is produced in the Global South. Combining that diasporic ingredient with Bourbon, an heirloom of the American South, is a deliciously appropriate choice for your Kwanzaa table. Play with spices like cinnamon, chiles, and ginger for interesting upgrades.View Recipe
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Bourbon Hot Cocoa
Kwanzaa celebrations deserve festive and warming beverages. There is no drink more cozy than hot chocolate. Eighty percent of the world’s chocolate is produced in the Global South. Combining that diasporic ingredient with Bourbon, an heirloom of the American South, is a deliciously appropriate choice for your Kwanzaa table. Play with spices like cinnamon, chiles, and ginger for interesting upgrades.
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