Bluegrass Farmers Market

And, the December celebrations continue with Kwanzaa!

While Kwanzaa has not been a traditional celebration for as long as Hanukkah or Christmas, it is none the less celebrated by many throughout the world starting on December 26th and lasting until January 1st. Kwanzaa was created 48 years ago by Dr. Maulana “Ron” Karenga as a celebration that would honor the values of ancient African cultures and inspire African Americans who were working for progress.

Kwanzaa is based on the year-end harvest festivals that have taken place throughout Africa for thousands of years. The name comes from the Swahili phrase "matunda ya kwanza," which means "first fruits of the harvest." Each of the seven days of Kwanzaa honors a different principle. These principles are believed to have been key to building strong, productive families and communities in Africa. Kwanzaa is celebrated with red, black, and green. Green is for the fertile land of Africa; black is for the color of the people; and red is the for the blood that is shed in the struggle for freedom. Families gather for the great feast of Karamu on December 31. Karamu may be held at a home, community center, or church. Celebrants enjoy traditional African dishes as well as those featuring ingredients Africans brought to the United States, such as sesame seeds (benne), peanuts (groundnuts), sweet potatoes, collard greens, and spicy sauces.

How about a couple of Kwanzaa celebration recipes!

Sweet Potato Biscuit

2 cups all-purpose flour, sifted
2 tsp. baking powder
1 tsp. salt
2 Tbsp brown sugar
1/2 cup melted butter
3/4 cup sweet potatoes, cooked and mashed
1/2 tsp. baking soda
3/4 cup buttermilk

Preheat oven to 400 degrees. In a large bowl, sift together the flour, baking powder and salt. In a medium bowl, combine the brown sugar, melted butter and sweet potatoes, and beat until fluffy. Stir baking soda into buttermilk. Slowly combine wet ingredients with dry ingredients just until moist, being careful not to over mix the batter.

Turn out the sweet potato biscuit dough onto a floured surface. Knead slightly. Roll out the dough and cut into biscuit shapes. Place on an ungreased baking sheet and bake for about 20 minutes.

Peanut Soup

2 tablespoons butter
1 medium onion, chopped
6 cups chicken stock
2 tablespoons all-purpose flour
1 cup heavy cream
1 1/2 cups natural peanut butter
2 teaspoons hot sauce
2 limes, juiced
2 tablespoons chopped peanuts
2 scallions, chopped
Directions

Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.

I have to admit that I have had this Peanut Soup and it is delicious! I will certainly try the Sweet Potato Biscuits...hope you still have some stored from farmers at the Bluegrass Farmers' Market!

Happy Kwanzaa from our farms to your homes!

Karin, your friendly Bluegrass Farmers' Market blog gal! :)

~*~ Happy Kwanzaa~*~