The word Kwanzaa is derived from a Swahili phrase meaning "first fruits of the harvest," so it's only fitting that food should play a central role in the Kwanzaa holiday, which begins Sunday and celebrates African heritage and culture. The Kwanzaa table is decorated fruits and vegetables, particularly those important in African-American history -- bananas, plantains, peanuts, corn, yams and rice. The karamu, the big Kwanzaa feast, occurs Dec. 31, the next to last night of the seven-day holiday. Appropriate foods for this meal come from all parts of Africa, as well as the southern United States, the Caribbean Islands, South America, the Middle East, India and everywhere else people of African origin have lived.
Dr. Maulana Karenga, professor and chair of the black studies center at California State Long Beach, sees the holiday as a synthesis of many African harvest festivals. A multifaceted celebration, it urges self-understanding, commitment to family and community, creativity and pride. When Dr. Karenga started Kwanzaa in 1966, only a few people joined him. Today, millions join the celebration throughout the United States and around the world.
Because it's such a new holiday, it has no fixed traditions. Some celebrants suggest a meal from a different country in the African diaspora on each of the seven nights to acknowledge cultural unity. Others invite people to a potluck karamu.
During the holidays, when so many traditional dishes are embraced, health concerns are often put on the back burner, but it's not necessary. We put together a delicious Kwanzaa feast to adapt old favorites to keep fat, cholesterol, calories and salt to a minimum.
Black-eyed pea hummus
Makes 4 cups
2 15-ounce cans black-eyed peas
3 cloves garlic
1 teaspoon salt
1/3 cup tahini paste
juice of 2 lemons, about 1/2 cup
1 teaspoon cumin
1/2 teaspoon paprika
Drain black-eyed peas, saving the liquid. Place peas, garlic and salt in food processor bowl. Process briefly. Add tahini, lemon juice, cumin and paprika. Process until smooth. Check consistency. If too thick, add some of the liquid saved from the peas. Process again.
Serve as a dip with a platter of fresh vegetables.
Per tablespoon: 23 calories; 1g protein; 3g carbohydrate; 1g fat; 0mg cholesterol; 45mg sodium; 37 percent of total calories comes from fat.
Spicy squash soup
Makes 9 cups
6 cups nonfat vegetable or chicken stock
