7thDay of Kwanzaa Principle: Imani or Faith

Health Principle: Believe that you are an important part of Divine Creation. Have faith in your ability to heal yourself and the world.

JOLLOF RICE

Ingredients
1 large onion, slice
1(14.5 ounce) cans diced tomatoes
1/2 (6 ounce) can tomato paste
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh rosemary
1 (3 pound) whole chicken, cut into 8 pieces
1 cup uncooked white rice
1 cup diced carrots
1 pound fresh green beans, trimmed and snapped into 1 to 2 inch pieces
1//4 teaspoon ground nutmeg

Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent. Stir in diced tomatoes and tomato paste
and season with salt, black pepper, cayenne pepper, red pepper flakes.
and Worcestershire sauce and rosemary.
Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes. Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.

6th Day of Kwanzaa Principle: Kuumba or Creativity

Health Principle: Use imagination to keep diet and exercise routines 

Okra, Corn and Tomatoes

Ingredients

4 slices bacon, chopped
1 medium onion, chopped
2 (10 ounce) packages frozen cut okra
1 (14.5 ounce)cans diced tomatoes
1(20 ounce) packages frozen corn
2 tablespoons Creole seasoning
salt and pepper to taste
1/4 - 1 tsp Cayenne pepper(depending on your heat tolerance).

Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, and then add the onion and okra. Fry until tender and browned, stirring constantly. Add a little vinegar or squeeze of lemon can be used to brighten the taste and reduce the sliminess.  Be careful, as this tends to brown quickly. Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with Creole seasoning, salt and pepper, and serve.


To make this a one pot meal, add 1/2 pound of cook chicken and ½ pound of kielbasa sausages use a little sprayed in a pan, cook the smoked sausage until it’s a brown on both sides and add with the corn. You can also try 1 pound of clean and deveined raw shrimp add with the corn. Its great serviced over white rice.

5th Day of Kwanzaa Principle: Nia or Purpose

Health Principle: Good health is not accidental. Make health your purposeful objective every day.

In 1880s and 1890s immigrant laborers brought cabbage to America. The term cabbage is a derived from the French word "caboche" (head). During slavery, children that weren’t big enough to work were fed at the Master house. They got milk and mush for breakfast and bread and pot liquor (the liquid remaining after cabbage was cooked).


Fried Cabbage Greens

INGREDIENTS
6 slices of bacon*, cut into thirds
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, sliced
1 pinch white sugar

DIRECTIONS
Place the bacon into a large pot over medium heat.
Season with salt and pepper. Cook for about 5 minutes
or until bacon is crisp. Add cabbage, onion, and sugar to
the pot; cook and stir continuously for 15 minutes, until
tender.
*Use 1 tablespoon of vegetable oil (health choice)
Tip:
If you like your bacon a crisp, remove it before you add the cabbage, add the bacon when it ready to service.

4th Day of 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.

BLACK-EYED PEAS

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 tails

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 just place into pot of water) Place them on the top of the stove, in a large dutch over. Combine with salt, pepper, onion, water, or turkey tails or *pork,  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

*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 until they are ½ the way tender using enough water to cover, through the boiling period maintain this level of water, drain and use the pot liquor and  add water to make 4 cups.

Serve on top the rice on your plate.

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.

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 

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