Kwanzaa is an annual holiday that focuses on seven principles and is observed from December 26 through January 1. During the weeklong celebration, families and friends come together in fellowship to share meaningful dialogue on how to incorporate the Seven Principles of Kwanzaa, known as Nguzo Saba, in daily life, and to reflect on our ancestors.
The seven principles of Kwanzaa are:
-
UMOJA (UNITY) focuses on maintaining unity within family, community, nation, and race.
-
KUJICHAGULIA (SELF-DETERMINATION) speaks to defining and naming as well as to creating and speaking for ourselves.
-
UJIMA (COLLECTIVE WORK AND RESPONSIBILITY) encourages us to build and maintain our community together and to solve problems together.
-
UJAMAA (COOPERATIVE ECONOMICS) is all about building and maintaining our own stores and businesses and making a profit together.
-
NIA (PURPOSE) directs us toward collective vocation in the building and developing of our community in order to restore our people to their traditional greatness.
-
KUUMBA (CREATIVITY) inspires us to do as much as we can, in the way we can, to leave our community more beautiful and beneficial than we inherited it.
-
IMANI (FAITH) encourages us to believe with all our hearts in our people, our parents, teachers, leaders and the righteousness and and victory of our struggle.
In addition to the principles, there are seven table setting pieces that are symbolic and offer a look into African traditions and history. The kinara is a candelabra for the Mishumaa Saba – the seven candles of Kwanzaa. One is lit every day of the celebration. There are three green, one black, and three red candles that represent the colors of Africa. The Kikombe cha Umoja (Unity Cup) is used to commemorate our African ancestors. Muhindi (ears of corn) represent children and the promise of their future, and corn is also often part of the holiday meal as well. The crops – mazao – show respect for the people that grew them. There’s also a mat (mkeka) on which these items are displayed.
Try Chef Jackie’s excellent recipe for Collard Greens and Corn and Okra at your feasting table.
Collard Greens and Corn and Okra Recipe
INGREDIENTS
One smoked turkey wing
1/2 Onion, chopped
1 tbsp Lawry’s Seasoned salt and pepper
3 Tbls. Olive oil
5 lbs Collard greens, chopped
2 cups water
INSTRUCTIONS
- In a large heavy-bottomed pot, sauté olive oil, onions, turkey wing, and seasonings until onion is tender. Add collard greens and water and simmer, stirring occasionally, over low heat, until greens are tender — about 45 minutes
For an extra special feast, add more of Chef Jackie’s dishes to your table:
Read the full Kwanzaa story here!
Story by Briana White / Photography by Scott Goldsmith
Subscribe to TABLE Magazine‘s print edition.