KWANZAA PRINCIPLES DAY-4

4th Kwanzaa Principle: Ujamaa or Cooperative Economics


BLACK EYED PEAS
(Hoppin John)

Ingredients:
1 pound black-eyed peas or 2 package of frozen
4 cups water
1 medium onion
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
3 or 4 smoked necks bones* or smoked turkey parts
1 teaspoon onion powder
1/4 cup margarine
1/4 teaspoon dried red pepper (optional)
3 cups of cooked rice

Preparation:
Thoroughly pick and wash the black-eyes peas in strainer picking out small pebbles. Place peas in pot and add water covering the peas, place in refrigerator for 24 hours. (If frozen eliminate this step)

*Clean smoked neck bones (there is a brain stem that runs down the neck of the pig), When the bones are chopped, the stern can be found in the channel-like opening, remove it.
Boil the bones or turkey parts until they are ½ way tender using enough water to cover, through the boiling period maintain this level of water,use the pot liquor add with water to make 4 cups, Add Black Eye Peas Combine with salt, pepper, onion, water, and pork or other meat, you can add crushed red pepper if you like spicy food. Bring to rapid boil, cover and reduce heat simmer for 1½ to 2 hours or until tender.
Serves 4 to 6

Tips:
If you're up to the challenge, you might try adding the rice to the black-eyed pea mixture.
If not, I suggests, "cheat" at serving time placed the black-eyed peas on top of the rice on your plate this works for me.
The challenge: After the peas are tender, Add the rice, reduce the heat to medium-low, and simmer, covered, until the liq

KWANZAA PRINCIPLES DAY-3

3rd Kwanzaa Principle: Ujima or Collective Work and Responsibility



Chicken Yassa
services 4-6

Ingredients
• 1 4-6 lb. Chicken
• 3 Medium Onions (thinly sliced)
• 1/4 C. Parsley (chopped)
• 1 t. Freshly Ground Pepper
• 1 t. Coarse Salt
• 1 Bay Leaf (crumbled)
• 1/4 t. Thyme
• 1/2 t. Crushed Red Pepper (Optional)
• 1/3 C Lemon Juice
• 1/4 C Oil
• 11/2C Water

Marinate at least 30 minutes, longer or even overnight is ideal.
Preparation
1. Cut the chicken in half or in pieces and spread out on a baking pan
2. Put giblets in water and simmer (for sauce for chicken and onions) (need 1 C. of stock)
3. Cover with the onions, parsley, salt, pepper, bay leaves, thyme and red pepper
4. Pour lemon juice and salad oil over the chicken and onions
5. Marinate for at least 30 minutes
6. After marinating remove the chicken and broil until chicken is browned on all sides
7. Simmer the onion mixture over medium heat stirring occasionally to prevent onions from browning (approx. 5 minutes)
8. Return chicken to baking pan and cover with the onion mixture
9. Pour 1 cup chicken stock (including giblets) over the chicken and onions
10. Make white rice
11. Bake at 375 degrees for 20 minutes until onions turn a light golden color.
12. Serve over rice