Kujichagulia, which means self-determination, is the principle of Kwanzaa that resonates most with Jackie Page. That is no surprise as Jackie has her hands in many different buckets of work: not only is she the owner and operator of her own catering company, Jackie Kennedy Catering, she is the food coordinator for the nonprofit Buy Fresh Buy Local/ Farm to Table of Western PA. She also prepares 100 meals for 412 Food Rescue twice a week, and still finds time to do her most important jobs, being a mother to her two daughters, Satchel and Asantewaa, and grandmother to her grandson, Sage.
A Later Start in the Kitchen
Page’s journey into the culinary world is an unorthodox one. Although she knew her way around a kitchen, she didn’t graduate culinary school until she was 47 years old. Since graduating, she has become one of Pittsburgh’s sought-after culinary experts. Moreover, she represents Pennsylvania on a national level at the Great American Seafood Cookoff, which is held annually in New Orleans.
Growing up, Jackie’s family didn’t celebrate Kwanzaa. It was only after her brother traveled to Africa in his early 20s that her family began the tradition. Jackie was 30 at the time. When he returned, he changed his name to Khafre Kujichagulia Abif, which is why it is Jackie’s favorite Kwanzaa principle.
The History of Kwanzaa
Dr. Maulana Karenga established Kwanzaa in 1966 after the Los Angeles Watts riots. Dr. Karenga was looking for ways to bring the African American community together through the celebration of our history, family, community, and culture. The name derives from the phrase matunda ya kwanza, which means “first fruits” in Swahili. When the holiday was created, it was decided to add an extra “a” at the end so that it would have seven letters.
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
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UMOJA (UNITY) focuses on maintaining unity within family, community, nation, and race.
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KUJICHAGULIA (SELF-DETERMINATION) speaks to defining and naming as well as to creating and speaking for ourselves.
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UJIMA (COLLECTIVE WORK AND RESPONSIBILITY) encourages us to build and maintain our community together and to solve problems together.
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UJAMAA (COOPERATIVE ECONOMICS) is all about building and maintaining our own stores and businesses and making a profit together.
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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.
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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.
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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.
Setting the Table
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.
On the sixth day, December 31, a Feast of Faith (Karamu) is held with African American and African fare, libations, and entertainment. The week culminates with gifts (zawadi), which traditionally include books, heritage symbols, or something handmade.
Feasting Through the Week
For Jackie, the feast isn’t just on one day. Throughout the week, she recounts her family’s past celebrations: “The food celebration in my home that week is crazy, with lots of love for our ancestors and remembrance of what they taught us about the strength of our people. Kwanzaa reminds me that my ancestors and I have a history, and practices that should be continued. We practice the principles on the days and throughout the year.”
From a food point of view, Jackie has continued that tradition by making necessary tweaks to dishes she grew up on, such as black eyed peas and collard greens, okra, and corn. Jerk chicken wasn’t a dish that was typical for her family, but Jackie incorporates it into her festivities after having it at a friend’s celebration. For dessert, she said, “No celebration is complete without a sweet potato pie!” If you have ever tasted her pie, you’d agree. She doesn’t use many recipes, but the ones she shares with TABLE readers should get you close enough to partake in those robust flavors.
As for future celebrations, she is now guided by her heart, and seasons her food until she hears the ancestors’ whisper, that’s enough my child.
Story by Briana White / Photography by Scott Goldsmith
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