Holiday Eats: A Kwanzaa Dinner

Kwanzaa is a seven-day holiday that begins Dec. 26 and runs through Jan. 1. It is a cultural, not religious holiday whose goal is to reinforce African traditions and culture for African-Americans.

As in many other holidays, Kwanzaa is based on ancient African harvest celebrations. The word comes from the Swahili phrase matunda ya kwanza which means "first fruits.

This fragrant dish fits perfectly with the Kwanzaa tradition of serving a heart-warming, home-prepared, and delicious dish. Its unique combination of ingredients will surprise you in the end!

Groundnut Stew – traditionally served during Kwanzaa

2 T vegetable oil

¼  cup all-purpose flour 
1 to 1 ½ T chili powder, depending upon level of desired spiciness
½  tsp. salt 
¼  tsp. coarse ground black pepper 
2 lbs. boneless lean pork, trimmed of fat and cut into 1-inch cubes (I used a boneless pork loin rib end roast)
1 Vidalia or sweet onion, chopped
2 cloves garlic, minced 
1 -  28 ounce can diced tomatoes, undrained
1 ½ cups all-natural vegetable broth 
2 large sweet potatoes, peeled, and diced into ½ inch pieces 
¼ cup peanut butter, smooth or chunky


In large Dutch oven, heat oil on low to medium heat. In a plastic bag combine flour, chili powder, salt, and pepper. Add meat; close bag and shake to coat with flour mixture.

Add half of meat to Dutch oven and brown for five minutes, stirring to brown all sides. Remove to a platter and repeat with remaining meat.

Add additional 1 tablespoon of oil if necessary to pot. Add onions to Dutch oven and sauté for five minutes. Add garlic and sauté for 1 minute. Don't let the garlic burn.

Return the browned meat and any juices to the pot and add tomatoes with their juice and the broth. Bring to a boil and then reduce heat. Cover and simmer for one hour stirring occasionally. Stir in sweet potatoes and cover and cook an additional half hour. Thoroughly stir in peanut butter. Remove cover and simmer on low for another 5-10 minutes, or until potatoes are tender and sauce thickens.  

Serve over hot cooked egg noodles or rice. Makes six servings.