Kwanzaa Side Dishes

Mouth-watering accompaniments to traditional Kwanzaa dishes.


Jollof Rice

Jollof Rice Jollof Rice is a festive one-pot dish served with a variety of ingredients throughout West Africa. It is believed to have originated with the Wolof tribe of Gambia.

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Black-Eyed Peas and Rice Canned black-eyed peas turn this traditionally long-cooking meal into a quick-to-the-table dinner.

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Collard Greens A variety of greens are used in West African cooking. They are often included in stews and soups and prepared as side dishes.

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Collard Greens with Coconut Milk Long a staple of soul food, collard greens taste like a cross between cabbage and kale. The addition of coconut milk adds an exotic hint of intrigue to this Southern favorite.

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Festive Kwanzaa Slaw This colorful slaw reflects bright Kwanzaa colors and tastes good, too.

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Garlic Cheese Grits Grits, often referred to as "the potato of the South," became a staple in the hot Southeast because they retained quality in that region's warm, humid climate.

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Okra and Corn Combo Red and green peppers combine with corn for a colorful side dish.

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Red Beans and Rice Red Beans 'n' Rice is a traditional mainstay on menus featuring Creole dishes. It is often prepared on Monday, using the ham bone from Sunday dinner for flavor.

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Tomato-Onion Salsa Vinegar-based relish is often served as an accompaniment to torn fresh greens or wilted cooked greens.

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