This week, many Americans are embracing Kwanzaa, a celebration of African American and pan-African culture. Chef Tanya Holland, known for her modern twists on soul food, often gets asked what dishes to serve during this festive time, especially during the Karamu feast on New Year’s Eve.
Holland isn’t just a chef; she’s an author and a familiar face from shows like Top Chef. In her latest cookbook, California Soul, she showcases her take on beloved dishes. She urges people to keep seasonal flavors in mind, humorously recalling how some clients once asked for peach cobbler in winter. “I didn’t put up any peaches!” she chuckles.
While Holland doesn’t celebrate Kwanzaa personally, she appreciates the chance to honor the African diaspora. One dish she loves is chicken yassa, a flavorful braised chicken from Senegal.
For many, Kwanzaa is a time to celebrate ancestry with traditional ingredients. Holland highlights staples like collard greens, yams, and cornbread. She notes how family traditions vary significantly depending on where ancestors are from—whether it’s Mississippi, Louisiana, or elsewhere.
Given that Kwanzaa is inspired by harvest festivals, it’s perfect for cozy meals. Holland suggests using mushrooms as a substitutive option for those who don’t eat meat, as they add rich, savory flavors.
For meat-lovers, Holland recommends her North African Spiced Oxtails, enriched with spices like cumin and cinnamon. This dish not only warms the body but also fosters connection around the table, a value Holland cherishes. She recalls family gatherings where diverse cultures came together through food, shaping her worldview.
The tradition of breaking bread together remains strong. Holland emphasizes that every occasion—whether Kwanzaa or a simple winter gathering—offers a chance to connect and create lasting bonds.
Celebrating with food doesn’t just nourish us; it also draws communities closer, inviting everyone to share their unique stories and flavors.
For more inspiration, check out Tanya Holland’s website here.
