Happy Kwanzaa!
As the seven-night holiday, celebrated from Dec. 26 to Jan. 1, kicks off to honor African American and Pan-African culture and traditions "Good Morning America" tapped "Sweet Potato Soul" cookbook author Jenné Claiborne for a taste of a traditional African stew.
Crops, or Mazao, are one of the seven symbols of Kwanzaa and this dish packs in an array of ingredients including beans, potatoes, tomatoes, onions, peppers and collard greens.
Although Claiborne said she does not celebrate Kwanzaa herself, this dish is a nod to West African cuisine that's worthy of a celebration during the holiday and beyond.
Check out her full recipe below for the easy and hearty dish.
Serves: 4 to 6
Ingredients
2 tablespoons grapeseed oil, or other neutral cooking oil
1 medium red or yellow onion, diced
3 garlic, minced
2-inch ginger, minced
1 red bell pepper, seeded & diced
1/2 jalapeño, seeded & diced
1 tablespoon ground cumin
1 teaspoon whole coriander seed
1 medium sweet potato, cubed
1 yukon gold potato or red skin potato, cubed
1 14-oz can diced tomatoes or 3 ripe diced tomatoes
4-6 cups water or vegetable broth
1 can unripe jackfruit, chunks halved
2 cups cooked kidney beans, or 1 can 1 1/2 tablespoons vegetable bouillon paste (I use Better Than Bouillon brand. Skip if using veggie broth)
2 teaspoon smoked paprika
1 tablespoon harissa paste (*optional)
1/2 to 1 cup sunflower seed butter
1 teaspoon sea salt + more to taste
1 bunch collard greens, sliced into thin ribbons (removing the stem is optional since you're cutting them so thin)
For serving
Black pepper, cilantro, fresh lime, cooked rice
Directions
Warm oil in a large pot on medium-high heat.
Add the onions, garlic, ginger, bell pepper, and jalapeño, plus a pinch of salt and saute until onions are translucent.
Add the cumin and coriander, and stir. Cook for another 30 seconds or so. Add the sweet potato, yukon potato, tomatoes, the water or broth, bouillon, jackfruit and beans.
Bring to a simmer and add the bouillon paste.
Cook with the lid ajar for about 20 minutes, or until the potatoes are tender but not mushy.
Add the smoked paprika and harissa if using, and stir well. Stir in the sunflower seed butter. Add up to 1 cup if you'd like it very thick. Then add the salt.
Lastly, add the collard greens and cook another 5 minutes until they are bright green and tender.
Season to taste with more salt if necessary.
Serve with fresh black pepper, cilantro, and lime over rice.
Recipe reprinted courtesy of Jenné Claiborne.