Chef Cynthia’s Kwanzaa Recipes
The Appetizers
Kwanzaa Fruit Salad
Serves: 8 People
Cook Time: 45 Minutes
Ingredients:
2 cups mixed fruits (such as pineapple chunks, sliced strawberries, blueberries, sliced kiwi, and grapes)
1 tablespoon honey
1 tablespoon fresh lime juice
1 teaspoon fresh mint leaves, chopped (optional)
Directions:
In a large bowl, combine the mixed fruits.
In a small bowl, whisk together the honey and lime juice until well combined.
Drizzle the honey-lime mixture over the mixed fruits and gently toss to coat.
Sprinkle with chopped mint leaves (if using) for added freshness.
Refrigerate the fruit salad for at least 30 minutes to allow the flavors to meld.
Serve the chilled fruit salad as a refreshing and healthy dessert or side dish.
Akara (Black-eyed Pea Fritters)
Serves: 4 People
Cook Time: 20 Minutes
Ingredients:
2 cups Black-eyed peas, soaked overnight and peeled
1 onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon Black pepper
Scotch bonnet pepper or habanero pepper
1/2 teaspoon paprika
Vegetable oil for frying
Directions:
In a food processor, blend the Black-eyed peas, onion, garlic, salt, Black pepper, chili pepper, and paprika until smooth.
Heat vegetable oil in a deep pot or skillet over medium heat.
Drop spoonfuls of the Black-eyed pea mixture into the hot oil, shaping them into small fritters.
Fry the fritters until golden brown on both sides, about 3-4 minutes per side.
Remove the fritters from the oil and drain on paper towels.
Serve the akara fritters warm as an appetizer or snack.
The First Course
Collard Greens with Smoked Turkey
Serves: 6 People
Cook Time: 1 Hour and 45 Minutes
ingredients:
1 bunch collard greens, stems removed and leaves chopped
1 smoked turkey leg or wing
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon Black pepper
1/4 teaspoon red pepper flakes (optional)
2 cups chicken or vegetable broth
Directions:
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sauté until fragrant.
Add the smoked turkey leg or wing and cook for a few minutes to release its flavor.
Stir in the collard greens, smoked paprika, salt, Black pepper, and red pepper flakes (if using). Cook for 2-3 minutes until the greens start to wilt.
Pour in the chicken or vegetable broth, cover the pot, and simmer for about 45 minutes to 1 hour until the collard greens are tender.
Remove the smoked turkey leg or wing from the pot, shred the meat, and return it to the pot. Stir well.
Adjust the seasoning if needed. Serve hot as a side dish.
Fried Catfish
Serves: 3 People
Cook Time: 30 Minutes
Ingredients:
2 cups whole buttermilk
2 tablespoons Worcestershire sauce
1⁄4 teaspoon granulated garlic
1⁄4 teaspoon granulated onion
4 teaspoons Chef Cyn's #1273 Organic No Salt Seasoning (separated out)
1 1⁄2 teaspoons freshly ground Black pepper, divided
1 1⁄2 pounds catfish fillets, cut into 2-inch pieces
2 cups plain yellow cornmeal
1⁄4 teaspoon cayenne pepper
4 cups (32 ounces) vegetable oil
Directions:
Combine the buttermilk, Worcestershire sauce, 1 tablespoon of Hot Sauce, granulated garlic, granulated onion, and 1 teaspoon each of Chef Cyn's #1273 Organics No Salt Seasoning and Black pepper in a large bowl or large ziplock plastic freezer bag. Add catfish pieces; cover or seal, and refrigerate for 2 to 8 hours.
Whisk together the cornmeal, cayenne, 3 teaspoons of Chef Cyn's #1273 Organic No Salt Seasoning and 1/2 teaspoon Black pepper in a shallow dish.
Heat the oil in a skillet over medium.
Remove the catfish from the buttermilk mixture, and dredge in the cornmeal. Let stand 5 minutes.
Fry the catfish (large pieces first), in batches, until golden brown 5 to 7 minutes per side. Drain on a plate lined with paper towels. Serve with the Hot Sauce.
The Main Course
Jollof Rice
Serves: 8 People
Cook Time: 1 Hour and 30 Minutes
Ingredients:
2 cups long-grain rice
1 onion, finely chopped
2 tomatoes, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon curry powder
1 teaspoon salt
2 cups vegetable broth
1 cup mixed vegetables (carrots, peas, corn)
2 tablespoons vegetable oil
Directions:
Heat the vegetable oil in a large pot over medium heat. Add the onions and sauté until translucent.
Add the garlic, tomatoes, and bell pepper. Cook for 5 minutes until the vegetables soften.
Stir in the paprika, thyme, curry powder, and salt. Cook for another minute.
Add the rice and stir to coat it with the spices and vegetables.
Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
After 20 minutes, add the mixed vegetables and gently stir them into the rice. Cover and cook for an additional 5 minutes.
Remove from heat and let it sit for 5 minutes before fluffing the rice with a fork. Serve hot.
Spicy Jerk Chicken
Serves: 8 People
Cook Time: 9 Hours
Ingredients:
1 medium onion, coarsely chopped
3 medium scallions, chopped
2 Scotch bonnet chiles, chopped
2 garlic cloves, chopped
1 tablespoon five-spice powder
1 tablespoon allspice berries, coarsely ground
1 tablespoon coarsely ground Black pepper
1 teaspoon dried thyme, crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon Chef Cyn's #1273 Organic No Salt Seasoning
1/2 cup soy sauce
1 tablespoon vegetable oil
2 (3 1/2 to 4-pound) chickens, quartered
Directions:
In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, and Chef Cyn's #1273 Organic No Salt Seasoning; process to a coarse paste.
With the machine on, add the soy sauce and oil in a steady stream.
Pour the marinade into a large, shallow dish, add the chicken, and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
Light a grill, or use a stove top cast iron grilling pan. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes (cover the grill for a smokier flavor). Transfer the chicken to a platter and serve.
The Dessert
Royal Sweet Potato Pie
Serves: 8 People
Cook Time: 3 Hours and 40 Minutes
Ingredients:
2 cups mashed purple sweet potatoes
1 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
2 tablespoons brandy
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 unbaked pie crust
Directions:
Preheat the oven to 350°F.
In a large bowl, combine the mashed sweet potatoes, sugar, melted butter, milk, eggs, vanilla extract, cinnamon, nutmeg, brandy, and salt. Mix well until smooth.
Pour the sweet potato mixture into the unbaked pie crust.
Smooth the top with a spatula and place the pie on a baking sheet.
Bake in the preheated oven for 50-60 minutes, or until the center is set and the crust is golden brown.
Remove from the oven and let it cool completely before serving.
Serve slices of sweet potato pie as a delicious dessert.
Chef Cynthia Anderson (Chef Cyn) spent over 15 years perfecting her culinary arts craft. Her dream was realized in 2005 when she became a personal chef and owner of Intimate Sentiments. She is author of The Art of Healthy Cooking: A Journey To A Healthier You (2022).