Featured Holiday – Kwanzaa

Kwanzaa begins…December 26th through January 1st. Kwanzaa which means, “first fruits of the harvest” was founded in 1966 by Dr. Maulana Karenga. It is the only holiday featured this month that is non-religious. Kwanzaa is not meant to be a replacement for Christmas. It is a separate African American holiday that celebrates the African culture. It is an opportunity for African Americans to proclaim their African roots. During this week long celebration they honor African family values, unity, self determination, creativity, faith, and more.They also feast on mouth-watering foods from different regions of Africa. It is a wonderful holiday that brings much joy to our African American neighbors! Below we included two savory recipes to enjoy…Sweet Potato Biscuits and Collard Greens.

Happy Kwanzaa!!

Kwanzaa Recipes:

Sweet Potato Biscuits

1 cup mashed, cooked sweet potato
1/4 cup sugar
1 beaten egg
1 tablespoon margarine or butter, melted
1 cup milk
3 cups self-rising flour
1 teaspoon baking powder
1/2 cup shortening

1. Combine mashed sweet potato, sugar, egg, and melted margarine or butter in a mixing bowl. Beat with a fork until smooth. Stir in milk. Set mixture aside.

2. Stir together self-rising flour and baking powder in a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Add sweet-potato mixture and stir just until combined.

3. Turn out onto a well-floured surface. Knead gently for 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter. Reroll as necessary. Place biscuits 1 inch apart on a large baking sheet.

4. Bake in a 400 degree F oven for 15 to 20 minutes or until the biscuits are lightly browned. Makes 16 to 18 biscuits.

NOTE: To make 1 cup mashed potatoes, peel 2 medium sweet potatoes (about 1 pound total). Cut into 1-1/2-inch chunks. Place in a large amount of boiling water. Simmer about 20 minutes or until very tender. Drain. Mash with a potato masher or beat with an electric mixer.

Collard Greens

2 pounds fresh collard greens
2 cups water
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1 smoked turkey leg (about 1 pound) or 1 meaty smoked pork hock (about 1 pound)

1. Remove stems from greens. Wash leaves; pat dry. Coarsely chop leaves to measure 8 cups; set aside.

2. In a Dutch oven or stockpot combine water, onion, sweet pepper, salt, pepper, and turkey leg or pork hock. Bring to boiling. Add greens; cover and reduce heat. Simmer about 1-1/4 hours or until greens are tender. Remove from heat; set aside and keep warm.

3. Remove turkey or pork from bone. Shred meat with two forks and return to greens. Discard bone. With a slotted spoon, transfer to a serving bowl. Makes 6 to 8 servings.