A Harvest of Kwanzaa Recipes

This year, more than 18 million people of African descent in London, the Bahamas, Brazil, Kenya and Zimbabwe, as well as the United States will celebrate Kwanzaa, a holiday based on African harvest celebrations.

Created in 1966 by Maulana (Ron) Karenga, now chairman of black studies at California State University in Long Beach, Kwanzaa, which lasts from Dec. 26 to Jan. 1, comes from the Swahili phrase matunde ya kwanza , meaning “first fruits of the harvest.” Though there is no history of any celebration by that name in any part of Africa, Karenga took various aspects of African culture and united them in a common holiday.

Each of the seven days of Kwanzaa celebrates a different principle: umoja (unity), kujichagulia (self-determination), ujima (collective work and responsibility), ujamaa (cooperative economics), nia (purpose), kuumba (creativity) and imani (faith). The holiday culminates in a feast, or karamu , and the exchanging of gifts.

The following menu, which highlights Caribbean, African and Southern American flavors, comes from Eric Copage’s book “Kwanzaa: An African-American Celebration of Culture and Cooking” (Quill: $12, paper), which was just re-released in paperback.

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When you need an eye-opening first course for a special holiday dinner, you can’t do any better than these cold, zesty shrimp served on a bed of crisp greens. It is the ultimate “shrimp cocktail.”

CHILLED CARIBBEAN SHRIMP ON SEASONAL GREENS

1/2 cup plus 2 tablespoons olive oil

1 medium onion, chopped

1 medium green pepper, seeded and chopped

4 green onions, chopped

4 garlic cloves, minced

2 pounds ripe plum tomatoes, peeled, seeded and coarsely chopped, or 1 (35-ounce) can tomatoes in juice, drained and chopped

1/2 cup dry white wine

1/2 cup fish stock or bottled clam juice

1/3 cup chopped cilantro

1/3 cup chopped parsley

2 teaspoons dried thyme

1/2 teaspoon salt

Cayenne pepper

2 pounds medium shrimp, peeled and deveined

2 tablespoons fresh lime juice

1 shallot, minced

Freshly ground black pepper

1 head red-leaf lettuce, separated into leaves

1 head green-leaf lettuce, separated into leaves

2 tablespoons minced chives

Heat 2 tablespoons oil in large skillet over medium heat. Add onion, green pepper and green onions. Cook, stirring often, until vegetables are tender, about 4 minutes. Add garlic and stir 1 minute. Add tomatoes, wine and fish stock. Bring to boil. Stir in cilantro, parsley, thyme, 1/4 teaspoon salt and cayenne pepper to taste. Reduce heat to low and simmer, stirring often, until reduced to thick sauce, about 20 minutes.

Stir in shrimp and cook just until pink, about 3 minutes. Remove skillet from heat and stir 1 minute. Let mixture cool completely, stirring often. Transfer shrimp and sauce to medium bowl, cover, and refrigerate until chilled, at least 1 hour or up to 8 hours.

In small bowl, whisk together lime juice, shallot, remaining 1/4 teaspoon salt and black pepper to taste. Gradually whisk in remaining 1/2 cup olive oil until combined.

Line 6 dinner plates with red and green lettuce leaves. Drizzle leaves with lime dressing. Place 1 spoonful of marinated shrimp on each plate. Serve immediately. Makes 6 servings.

Each serving contains about:

440 calories; 492 mg sodium; 230 mg cholesterol; 26 grams fat; 16 grams carbohydrates; 34 grams protein; 2 grams fiber.

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These Cornish hens are rubbed with a streamlined version of the Moroccan spice mixture ras al hanout, then roasted with lemons and oranges. (Don’t serve the fruit with the chicken; it’s there only for flavor . )

NORTH AFRICAN CORNISH HENS

4 (1 1/2-pound) Cornish hens

2 lemons, halved

1 orange, quartered

5 garlic cloves, crushed

1 1/2 teaspoons salt, preferably coarse

2 tablespoons paprika, preferably hot Hungarian

2 teaspoons cumin seeds

1 teaspoon ground ginger

1/4 teaspoon cayenne pepper, optional

1/4 cup olive oil

Using sharp knife or cleaver, split each hen down back and open flat, like book. Arrange hens, skin-side-up, on 2 large roasting pans. Squeeze lemons and oranges over hens. Place squeezed lemon and orange pieces underneath hens.

On work surface, sprinkle garlic and salt. Using large knife, chop and smear together to form paste. Scrape garlic paste into small bowl. Stir in paprika, cumin, ginger and cayenne. Gradually stir in oil to make paste. Spread paste on hens. Let stand at room temperature, covered, 1 hour before roasting.

Uncover. Roast hens in roasting pan on top 1/3 oven rack at 400 degrees. Baste often with drippings. Hens are done when juices run yellow when flesh is pierced with fork, about 50 to 60 minutes. Discard cooked fruits. Serve immediately. Makes 4 servings.

Each serving contains about:

701 calories; 1,067 mg sodium; 191 mg cholesterol; 53 grams fat; 7 grams carbohydrates; 49 grams protein; 0.88 gram fiber.

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This creamy, spice-infused side dish is one of the best things you could serve to guests. Some grouches might mumble that it’s sweet enough for dessert, but they’ll retract their doubts when you serve it with glazed ham or roast turkey.

SWEET POTATO PUDDING

3 large sweet potatoes (“Louisiana yams”), about 2 pounds, peeled and grated

1/4 cup unsalted butter, melted

1 1/2 cups granulated sugar

3 large eggs, at room temperature

1 (12-ounce) can evaporated milk

1 cup milk

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon grated nutmeg

1 teaspoon vanilla extract

Grated zest 1 lemon

Combine sweet potatoes and butter in large bowl. In medium bowl, whisk together sugar and eggs until light and lemon-colored. Add to sweet potato mixture. Stir just until blended. Gradually whisk in evaporated milk, milk, cinnamon, allspice, nutmeg, vanilla extract and lemon zest. Pour into buttered 2-quart casserole.

Bake on center oven rack at 375 degrees. Stir well 2 to 3 times. Pudding is done when sweet potatoes are tender and top is lightly browned, about 1 hour. Remove from oven. Let stand 5 minutes before serving. Makes 6 to 8 servings.

Each serving contains about:

562 calories; 140 mg sodium; 148 mg cholesterol; 16 grams fat; 96 grams carbohydrates; 11 grams protein; 1.29 grams fiber.