Mouth-watering accompaniments to traditional Kwanzaa dishes.
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.
Black-Eyed Peas and Rice Canned black-eyed peas turn this traditionally long-cooking meal into a quick-to-the-table dinner.
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.
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.
Festive Kwanzaa Slaw This colorful slaw reflects bright Kwanzaa colors and tastes good, too.
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.
Okra and Corn Combo Red and green peppers combine with corn for a colorful side dish.
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.
Tomato-Onion Salsa Vinegar-based relish is often served as an accompaniment to torn fresh greens or wilted cooked greens.