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I first heard about Kwanzaa years ago, but the holiday didn't make an impression on
me until the birth of my first child, Evan, six years ago. I want� him to have a
JOyous sense of his Black heritage, to have an African American holid�y that would
fill him with fond memories he'd savor as an adult.
When my family lights the black: red and green candles of Kwanzaa, we do so with
millions of Black Americans who celebrate Kwanzaa to varying degrees. Some adhere
strictly to the holiday program as Karenga conceived it. Their observances
incorporate the seven Kwanzaa symbols. Fruits and vegetables, for instance, stand
for the product of unified effort, a straw place mat for reverence for tradition and
an ear of corn symbolizes each child in the family. Other symbols are: a communal
cup for the libation; and a seven·branched candleholdcr with thc seven candles.
The candles symbolize the seven principles Black Americans should live by. A family
member lights a candle each day, then discusses one of the seven principles: unity,
self determination, collective work & responsibility, coopcrative economics, purpose,
creativity and faith. During Kwanzaa, families share dinners and exchange gifts with
a Black theme· an album of African music for example. December 31st is marked by a
feast, which in keeping with the theme of Black unity, may draw on the cuisines of
the Caribbean, Africa, South America ... wherever Africans have settled.
Until recently my family, like many others who celebrate Kwanzaa, took a "pick &
choose" approach to the holiday. At first, we omitted the communal cup and the
candleholder on the.dinner table, preferring to use free·standing candles. Now,
however, we've grown into the holiday and celebrate it all the way. Throughout the
seven days I read biographies of Black men.and women, Black folk tales, myths and
historical events that Illustrate the seven principles.
And, of course, there is �he feast, which is called a Karamu. Since my wife does the
Christmas cooking, the challenge of orchestrating the Kwanzaa meal is in my hands.
In adapting Kwanzaa into our life, I decided we'd have one Kwanzaa meal during one of
the weekend days during the holiday. My first Kwanzaa dinners were comprised of
dishes from my childhood (collard greens and cornbread) and memories of my 'trip to
Ghana (peanut butter soup). This year I will cook an updatcd vprsion of a classic
West African diSh, Jolof Rice, taken from my book on Kwanzaa. My Jolo! Rice [ecip
comes from Brooklyn caterer Dee Dee Dailey.
of course, celebrating Kwanzaa is not an end in itself. What most Black Americans are
doing with Kwanzaa is using the best of the culture as an ideal to live up to on a
daily basis. For me, that is the ultimate benefit of Kwanzaa. As a·friend of mine
said recently, "You take the principles of Kwanzaa and use them all year, and by the
end of the year you will be a ch�nged person." '
FAITH
When life seems 10 bring nothing but a string of defeats and disappointments, we've got 10 have faith that somethin"ood
is still in store for us. With this faith, we can forge ahead and continue 10 put forth our best effort, Without it, we ,ive up aDd accept
what comes our way, good or bad. Our precious dreams begin. 10 sean absurdities.
It is imperative that we see ourselves as worthy and deserVing or a-good life. There may be rejections; it may take us a
while; but as 100,.., we stay in the game, there's every chance we'll score. On the sidelines, we can only watcb as others do the
work and the winnlnR.
On tht. dGJ/. I U'fU .pend live mfnuta to ,.Iax and .J.
NEW TRADITION JOWF RICE
Serves 8
1 cup dried black-qed peas, rimed and picked over
3 quarts water
1{3 cup vegetable oil
1 (3·pound) chicken. cut into 8 pieces
2 larae oaioes, <:bopped
4 garlic cloves, minced
3 tsblespooes grated fresh ginger
I tablespoon cuny powder
l{l teaspoon cayenne pepper
1 1{2 cups canned crushed tomatoes
2 tablespoons tomato peste
1 teaspooD salt
2 1{2 cups Ioog·grain brown rice
8 medium carrots, cul ineo 1{2-inch-thick rounds
1{2 pound grt.cn beans,lrimmed. cut into 2-inch lengths
1. Combine the black-eyed peas with enough waLa eo cover by I inch in a larae
saucepan. Bring to � boil over high beal, and cook for 1 minute. Remove the po
from the beat, cover tightly and let stand for I boor. Drain the peas well.
2. Place black-eyed peas in a S�uart Dutch oven and add the 3 quarts water.
Bring to a boil over high beal, reduce beat to medium, and cook for IS minutes.
Drain the peas in a colander set over a large bowl, reserving both the peas and .­
cups of the cooking liquid; discard remaining cooking liquid.
3. Heat the oil in a S� flameproof casserole. In batches. add the chicken and
cook over medium-high beat. turning often. until browned OIl all sides. about 6
minutes per batch. Transfer the chickeajo a plate and set aside.
4. Add onions, garlic and ginger to the casserole and cook over medium-bi&h beal,
stirring often, until softened, about 4 minutes. Add cuny powder and cayenne. and
stir for 1 minute. Stir in reserved cooking liquid, ausbcd tomatoes, tomato p&Ste.
and salt; bring to a boil. Stir in brown rice, reserved black-qed peas. and c:arroIs,
and return to a boil. Reduce beat to medium-low, cover, and cook 10 mmutes .
Return chicken to the casserole, cover, and cook for IS minutes.
s. Preheat the oven to 400 degrees.
6. Stir green beans into the rice mixture, cover and transfer the casserole to the
oven. Bake until the rice is tender and the chicken sbows DO sign of pink at the
bone when prodded with the tip of a sharp knife. about 30 minutes. RmKJIVe from
the oven and let stand IS minutes before serving.
Eric V. Copage is the author 0( "Kwanzaa: An African­
American Celebration 0( Culture and Cooking" ($ 12) and "Black
Pearls: Daily Meditations, AffinnatJons and lnspiratJons for
African-Americans" ($10), both published by Wm. Morrow and
� 'i'lWl)' Y (,n may purchase the books by caUing 1·8()()"532·3674.