KWANZAA RECIPE DAY-4

4th Kwanzaa Principle: Ujamaa or Cooperative Economics
Health Principle: Buy food from local farmer’s markets and co–ops. Food will be fresher and you’ll be supporting businesses in your community.

The first group of Africans slaves landed in Jamestown Virginia, they brought food over to America including seeds of there native crops and introduced several plants and black-eyed peas was one of the seeds. Black-eyed are healthy and slaves ate them to become strong. One of the more popular ways of cooking black-eyed peas is the dish called Hoppin John", a traditional African-American dish served on New Year's day for good luck.

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 liquid has been absorbed, about 10 to 15 minutes. Mix well, and serve immediately.

KWANZAA RECIPE DAY-3

3rd Kwanzaa Principle: Ujima or Collective Work and Responsibility
Health Principle: Make collective partnerships of family members, your health care team and friends to realize your healthy living goals.

Chicken Yassa
services 4-6

Ingredients
• 1 4-6 lb. Chicken
• 3 Medium Onions (Vidalia or other, 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

The Symbols of Kwanzea

The Symbols of Kwanzaa
Kwanzaa has seven basic symbols and two supplemental ones. Each represents values and concepts reflective of African culture and contributive to community building and reinforcement. The basic symbols in Swahili and then in English are:
Mazao (The Crops)
These are symbolic of African harvest celebrations and of the rewards of productive and collective labor.

Mkeka (The Mat)
This is symbolic of our tradition and history and therefore, the foundation on which we build.

Kinara (The Candle Holder)
This is symbolic of our roots, our parent people -- continental Africans.

Muhindi (The Corn)
This is symbolic of our children and our future which they embody.

Mishumaa Saba (The Seven Candles)
These are symbolic of the Nguzo Saba, the Seven Principles, the matrix and minimum set of values which African people are urged to live by in order to rescue and reconstruct their lives in their own image and according to their own needs.

Kikombe cha Umoja (The Unity Cup)
This is symbolic of the foundational principle and practice of unity which makes all else possible.

Zawadi (The Gifts)
These are symbolic of the labor and love of parents and the commitments made and kept by the children.

The two supplemental symbols are:

Bendera (The Flag)
The colors of the Kwanzaa flag are the colors of the Organization Us, black, red and green; black for the people, red for their struggle, and green for the future and hope that comes from their struggle. It is based on the colors given by the Hon. Marcus Garvey as national colors for African people throughout the world.

Nguzo Saba Poster (Poster of The Seven Principles)

KWANZAA PRINCIPLE DAY-2

2nd Kwanzaa Principle: Kujichagulia or Self–Determination
Health Principle: It’s within your power to determine what your future health will be. Act on it.
My goals for 2011 –
Continual working toward a Health body, exercise 15-30 minutes 4-5 days
week, walking 3-4 days a week, eating healthy and losing 40 pounds.
Continual working toward my goal of visiting all 50 states, need to visit 3
states this year.
Craft atleast15 minutes everyday and use something new, or
different and just play around with a new or never used product once a week.

KWANZAA PRINCIPLE DAY-1

Health Principle: Recognize the unity of your body, mind and spirit.

OXTAIL STEW

INGREDIENTS
1 cup chopped celery
1 teaspoon minced garlic
1 (6 ounce) can tomato paste
2 cubes beef bouillon
10 cups water
6 whole black peppercorns
2 bay leaves
1/4 cup oil
3 pounds beef oxtail
1 large onion, chopped
salt and pepper to taste
¼ cup cornstarch dissolved in ½ cup water


DIRECTIONS
1. Place celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.
3. Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes.
4. Remove oxtail pieces and place into a serving dish. Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail.

Note
Oxtail should be ready when a knife slices easily through the meat. It should not be overcooked otherwise it will fall off the bones and go stringy - and if not cooked long enough it will not come off the bones easily enough. I normally find 4 hours cooking is just perfect.