Food Network’s first Kwanzaa series, online, starts Monday
Food Network is expanding its holiday spirit with its first Kwanzaa series, set to highlight the food and history of the annual seven-day celebration of African and African American culture.
“The Kwanzaa Menu,” online, is hosted by culinary scholar Tonya Hopkins, who will guide the audience through each of Kwanzaa’s seven principles using a special dish to focus the conversation.
“Celebrating Kwanzaa through good food and drink not only allows us to reconnect to the vibrance of our culinary history that greatly informs who we are as Black people, our very identities — but also to take pride in that which has so profoundly shaped American foodways at large, for centuries,” Hopkins said in a news release. The series is produced by Best Wishes Studio.
In each episode,
Hopkins and a guest prepare a meaningful dish and discuss the Nguzu Saba, the seven principles, and the history of the holiday, which is not a religious one.
The series is a family affair for Hopkins, filmed at her family’s home in South Orange County, California, and featuring appearances by her father, Thomas A. Parham, and sister Kenya Parham, who also serves as a writer and producer.
“We know we’ve created a cultural gem with ‘The Kwanzaa Menu,’ ” Kenya Parham said, “and we are tremendously excited for the world to receive it and celebrate with us.”
Kwanzaa runs from Dec. 26 through Jan. 1 each year.
“The Kwanzaa Menu” premieres Monday on foodnetwork.com. Here’s a look at each episode’s inspiration, special guests and dishes:
Umoja (unity): Hibiscus mulled wine Kwanzaa mimosa. Tonya is joined by her sister to prepare a recipe celebrating the principle of Umoja, which emphasizes unity, including family, community, nation and race. Traditionally libations, served in a kikombe cha umoja — a wooden unity cup — are used to acknowledge and honor the family of the present and past.
Kujichagulia (self-determination): Crispy akara (black-eyed pea fritters) with a savory, smoky sesame sauce. The principle of Kujichagulia focuses on building one’s identity as a person and a community. In honor of that, Tonya whips up a dish with actor Kareem Grimes. Many Black Americans descended from (or passed through) West Africa, and the recipe is a way to make culinary contact and acknowledge that point of origin.
Ujima (collective work and responsibility):
Good Deeds Greens. In this episode, actor Taja V. Simpson joins Hopkins to make a dish that embodies Ujima, which focuses on collective work and shared responsibility and comes to life with this all-hands-ondeck recipe.
Ujamaa (cooperative economics):
Black sable rice calas. Ujamaa reinforces the principle of the previous day’s Ujima by encouraging support of each other economically and within the community. Writer Blue Telusma cooks with Hopkins and discusses the origin of this dish, created by Black women, as well as the history of Black Americans as the first food vendors and successful American culinary entrepreneurs.
Nia (purpose): First Fruits Harvest smoothie bowl.
Nia means purpose and encourages us to move through life with intention, being mindful of our words and actions. In this episode, sisters Tonya and Kenya discuss restoration through healthy plant-based living while building this red,
black and green dish.
Kuumba (creativity): Yassa-inspired grilling. Kuumba is a time to reflect on leaving the community more beautiful and beneficial than when we inherited it. It also celebrates creativity and ingenuity by paying homage to a rich history and vibrant future. Hopkins is joined by chef Brittney “Stikxz” Williams, and they develop a seasoning blend that incorporates Caribbean influences over open-fire grilling.
Imani (faith): Cassava with peanut stew. On this day the focus is on spiritual faith, a faith in one’s possibilities and a faith that persists through challenges and adversities. Tonya and her father, Thomas Parham, share space in their family kitchen while cooking.