Get into the spirit of Kwanzaa with jollof rice - The Hutchinson News
It was wrapped all nicely and put under the tree with the other presents. Though it wasn't a surprise at all, it was no less exciting to open and look at. The flat, bendable gift even had a bow on top; this was, of course, of primary interest to Benson on his first Christmas.
He wasn't actually as good at tearing open wrapping paper as I had anticipated, but he was greatly enjoying perfecting his technique on grabbing and ripping off bows. He would try to fling them back over his shoulder, with that particular finesse owed to many hours of practicing at home on every object within reach. A few bows, however, stuck to his hand in the process, which resulted in such obvious consternation that I couldn't help but stick them back on his fingers to watch the process all over again. Poor Benson may have even gotten a bow affixed to his forehead and a piece of tape stuck on his hand at various points during the evening, just so we could watch the show — although trust me, he's no worse for the wear.
But back to the present (pun intended). Because that gift was a "cousin calendar" my sister-in-law makes every year for our families, and it is truly a treat to have pictures of all our munchkins to grace each month. Yes, you should be jealous.
This was our first year to have a kid to contribute to the photos (the "bun in the oven" photo on last year's doesn't exactly count), and although I see Benson all day every day, I still love looking at pictures of him.
As I was flipping through for a sneak peek of what adorable photos to look forward to, I was simultaneously reminding myself of important dates. All the Miller birthdays and anniversaries are on there, too: another indispensably valuable aspect of this calendar. The printing company also automatically enters in holidays and special dates, and I got to wondering what I'm missing on some of the ones I'm not accustomed to observing.
Though I've done a spot of researching here and there, I'm used to mostly glancing over the squares listing things like Hanukkah, Diwali and Boxing Day. To be fair, I am not the party person (we leave that distinction for the other sister-in-law out here), and I typically pay minimal attention to St. Patrick's Day, Labor Day, et cetera. I'm good at Thanksgiving and Christmas, but not necessarily tuned in to the rest.
I wonder what I might gain, however, from paying a little more attention this year to these holidays that are significant for other families and groups. Celebrations always have foods attached to them, so what a fabulous opportunity to cook my way into a greater awareness of special traditions of other communities.
Take this week, for instance — here we are between Christmas and New Year's, but did you know we are in the middle of Kwanzaa as well? It happens every year from Dec. 26 to Jan. 1, and I've always seen it on calendars, but never done more than a cursory research on it.
I felt an instant connection when I realized that it sounded like Swahili because it was (and I love any excuse to use my Swahili); from the phrase "matunda ya kwanza," meaning "first fruits," Kwanzaa is a seven-day holiday celebrating African American culture and ancestral roots. Each day is dedicated to a particular principle: unity, self-determination, collective responsibility, cooperative economics, purpose, creativity and faith; Each night there is a black, red or green candle to light. Food is also an important part of Kwanzaa, incorporating both Black American and West African dishes.
I'm almost ready to replace the old calendar and hang up this new one in its place. I'm looking forward to the days of celebration for our family, and also to maybe learning a little more about celebrations for other families. Stay tuned.
Nigerian jollof rice
I've heard of jollof rice quite a lot before on my podcasts and things, but never gotten around to making it. I was very pleased to see it listed as an essential on an article about Kwanzaa, giving me the perfect excuse to cook it up. As with many traditional recipes, this is just one of a myriad of versions — but I think you'll find it's a good one. The depth of flavor achieved with just a few simple steps is incredible! Benson was almost as excited about it as he was about bows on gifts. Serve alongside a meat or stew, or something as simple as beans or scrambled eggs.
Prep tips: Since it's hard to gauge exactly how much liquid there is, don't be afraid to check the rice and add more if it needs it. The recipe I borrowed from called for a Scotch bonnet hot pepper; while I omitted that in deference to my audience, you could definitely add some spice if you so desired. Oh, and don't forget to remove the bay leaves before serving.
4 Roma-style tomatoes, quartered
2 red bell peppers, roughly chopped
1 large red onion, half roughly chopped and half thinly sliced
3 cups vegetable or chicken stock
3 tablespoons vegetable oil
2 bay leaves
1 teaspoon dried thyme
1-2 teaspoons Jamaican jerk seasoning
2 tablespoons tomato paste
2 cups long-grain white rice, rinsed
Blend tomatoes, peppers, chopped onion, and 1 cup of stock until smooth. Set aside.
Heat oil in a large saucepan, and fry sliced onion. Once beginning to soften, add spices and cook a minute, along with dashes of salt and pepper. Stir in tomato paste, cook a minute, and then add blended mixture. Bring to a boil, and let simmer for about 10 minutes. Add rice and remaining stock, then reduce heat to low, and cover with a tight-fitting lid. Let cook for 20 minutes, then stir, add water and salt if necessary, and cover to continue to cook until rice is tender, about another 10 minutes.
To contact Amanda Miller, email her at hyperpeanutbutter@gmail.com.
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