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KWANZAA Celebration

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Pork Tenderloin With Pineapple Salsa
Pineapple Salsa
Shrimp, Corn and Sweet Potato Soup
Upside Down Pineapple Yam Cake
Caribbean Rice
Holiday Party Punch
Green Berry Peppermint Punch

(Family Features) - Kwanzaa was created in 1966 as a celebration of culture, community and family and is derived from a Swahili phrase meaning "first fruits." Kwanzaa is celebrated December 26 through January 1 and culminates with a feast on December 31. During the seven days preceding the feast, the menu often includes sweet potatoes, pineapples, fruit beverages and other foods that are native to lands where African people have lived.

The focus of Kwanzaa is to introduce and reinforce the basic African values of building and supporting family, community and culture. These values are called Nguzo Saba, a Swahili phrase meaning Seven Principles. The Seven Principals are: Umoja (unity), Kujichagulia (self-determination), Ujima (collective work and responsibility), Ujamaa (cooperative economics), Nia (purpose), Kuumba (creativity) and Imani (faith).

Kwanzaa also serves as a communal celebration to reaffirm and reinforce the bonds between African people, strengthen community and reaffirm common identity, purpose and direction as individuals and as a world community. A colorful punch and family favorite beverage that adds to the celebration is Hawaiian Punch. It is available in six flavors and provides 100% of vitamin C for an 8-ounce serving. More recipes are available at www.hawaiian-punch.com.

The versatile sweet potato contains 140 calories and is an important source of beta-carotene, vitamin C, potassium and fiber. Louisiana sweet potato recipes can be found at www.sweetpotato.org.

The exotic flavor of pineapple can be enhanced by using Del Monte Gold pineapples which are twice as sweet and have four times more vitamin C than traditional pineapples. Visit www.freshdelmonte.com to learn more.

Pork Tenderloin With Pineapple Salsa

Ingredients
  • 2 pounds pork tenderloin
  • 1/2 cup teriyaki marinade, divided
  • Pineapple Salsa (recipe follows)

Preparation
    1. In large resealable plastic bag, combine 1/4 cup marinade and pork; seal bag. Marinate in refrigerator for 30 minutes. Remove pork from marinade; discard used marinade.
    2. Place pork in a foil-lined oblong baking dish and roast in reheated 400°F oven for 35 to 40 minutes, turning roast and basting with remaining marinade halfway through roasting.
    3. Slice pork and serve with Pineapple Salsa spooned over each serving.

Serves
Makes 8 servings

Related Recipes
Pineapple Salsa

Pineapple Salsa

Ingredients
  • 2 cups fresh Del Monte pineapple chunks, coarsely chopped
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1/2 cup finely chopped red onion
  • 3 tablespoons minced fresh cilantro
  • 1 tablespoon seasoned rice vinegar
  • 1/4 cup finely chopped green onions (scallions)
  • 1/8 teaspoon crushed red pepper flakes
  • Salt and pepper to taste

Preparation
    1. In large nonaluminum bowl, combine all ingredients. Refrigerate until ready to serve.

Calories: 192g     Total Fat: 5g
Cholesterol: 81mg     Protein: 27g
Carbohydrates: 10g     Sodium: 750mg

Serves
Makes about 3 cups

Shrimp, Corn and Sweet Potato Soup

Ingredients
  • 1 red onion, chopped
  • 1/2 cup chopped celery
  • 1/2 teaspoon minced garlic
  • 1 green bell pepper, seeded and chopped
  • 2 medium sweet potatoes, diced or 2 (15-ounce) cans sweet potatoes, drained and diced
  • 1 (16-ounce) bag frozen corn
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (10-ounce) can chopped tomatoes and green chilies
  • 1 (6-ounce) can tomato paste
  • 4 cups canned fat-free chicken broth
  • 1 1/2pounds peeled medium shrimp
  • Salt and pepper to taste
  • Sliced green onions (scallions), optional

Preparation
    1. Coat a large pot with nonstick cooking spray and saute, onion, celery, garlic and green pepper until tender.
    2. Add sweet potatoes (if fresh),* frozen corn, cream-style corn, tomatoes and green chilies, tomato paste and broth; bring mixture to a boil. Add shrimp and continue cooking until shrimp is done, about 10 minutes.
    3. Add salt and pepper to taste. Garnish with green onions if desired.

Calories: 153g     Total Fat: 1g
Cholesterol: 81mg     Protein: 13g
Carbohydrates: 26g     Sodium: 513mg

Serves
Makes 12 servings.

Notes, Tips & Suggestions
*Add precooked canned sweet potatoes at end of recipe.

Upside Down Pineapple Yam Cake

Ingredients
  • 1 medium fresh sweet potato or 1 (15-ounce) can sweet potatoes, drained and mashed
  • 4 tablespoons margarine, melted
  • 1 cup light brown sugar
  • 2 cups sliced fresh Del Monte pineapple rounds
  • 8 maraschino cherries cut in half
  • 2 tablespoons flaked coconut
  • 1/4 cup walnut halves
  • 1 (18.25-ounce) box yellow cake mix
  • 1 teaspoon cinnamon
  • 3 tablespoons canola oil
  • 2 eggs
  • 2 egg whites
  • 1 1/4 cups water

Preparation
    1. Place fresh* sweet potatoes and water in microwave-safe dish; cover and microwave about 3 to 4 minutes until done; drain and mash.
    2. Preheat oven to 350°F. Pour margarine into bottom of 13x9x2-inch pan and sprinkle brown sugar evenly over margarine.
    3. Arrange pineapple and cherry halves cut side up) on brown sugar. Sprinkle with coconut and walnuts.
    4. In large bowl, mix together cake mix, cinnamon, sweet potatoes, oil, eggs, egg whites and water. Carefully spoon batter into pan over fruit.
    5. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Invert onto serving platter; cool before serving.

Calories: 188g     Total Fat: 5g
Cholesterol: 18mg     Protein: 2g
Carbohydrates: 34g     Sodium: 170mg

Serves
Makes 24 squares

Notes, Tips & Suggestions
*Canned sweet potatoes are precooked.

Caribbean Rice

Ingredients
  • 1 medium sweet potato, diced or 1 (15-ounce) can sweet potatoes, drained and diced
  • 1/4 cup water
  • 4 cups cooked rice
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup chopped green onions (scallions)
  • 1/2 cup chopped red bell pepper
  • 1 cup chopped fresh
  • Del Monte pineapple
  • 1/4 cup pineapple juice
  • 2 tablespoons vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground ginger
  • Dash cayenne pepper
  • Salt and pepper to taste
  • 2 tablespoons chopped peanuts, optional

Preparation
    1. Place fresh* sweet potatoes and water in microwave-safe dish; cover and microwave about 3 to 4 minutes until done. Drain.
    2. In large bowl, combine cooked rice, sweet potatoes, black beans, green onions, red bell pepper and pineapple.
    3. In small bowl, whisk together pineapple juice, vinegar, olive oil, ginger, cayenne, salt and pepper.
    4. Carefully toss with rice mixture; sprinkle with peanuts if desired. Refrigerate until serving.

Calories: 237g     Total Fat: 3g
Cholesterol: 0mg     Protein: 6g
Carbohydrates: 46g     Sodium: 145mg

Serves
Makes 10 servings

Notes, Tips & Suggestions
*Canned sweet potatoes are precooked.

Holiday Party Punch

Ingredients
  • 32 ounces Hawaiian Punch Fruit Juicy Red
  • 12 ounces frozen orange juice, softened
  • 1/4 cup ReaLemon Lemon Juice from Concentrate
  • 24 ounces 7 UP
  • 1 pint Raspberry sorbet, softened
  • 16 ounces club soda, divided

Preparation
    1. In large punch bowl, stir together Fruit Juicy Red, orange juice, lemon juice from concentrate and 7 UP. In a medium-sized bowl, stir together softened sorbet with 1 cup club soda. Add to Juicy Red mixture. Pour in remaining club soda. Serve well chilled.

Serves
Makes 18 2/3-cup servings.

Notes, Tips & Suggestions
Serving Tips for Punches: An ice ring is a beautiful addition to a punch bowl. You will need a ring mold or bundt pan that fits inside your bowl. Arrange sliced fruits, grapes and/or berries in the mold. Add water to fill 3/4 full. Freeze until solid. Unmold. If you are serving in a pitcher, take the same idea using ice cubes. Drop small slices of fruit into ice cube trays. Fill with water and freeze. Add cubes to pitcher just before serving.

Green Berry Peppermint Punch

Ingredients
  • 32 ounces Hawaiian Punch Green Berry Rush Drink
  • 1/2 teaspoon peppermint extract
  • 2 cups unsweetened pineapple juice
  • 1 pint lemon sorbet, softened
  • 24 ounces 7 UP, divided

Preparation
    1. Heat Green Berry Rush until just boiling. Stir in peppermint extract. Let cool completely. In large pitcher or punch bowl, combine Green Berry Rush and pineapple juice. In medium-sized bowl stir together softened lemon sorbet with half the 7 UP. Add to Green Berry Rush; mix with remaining 7 Up. Serve well chilled.

Serves
Makes about 15 2/3-cup servings.

Notes, Tips & Suggestions
Serving Tip: Add a candy cane to individual glasses for garnish.

SOURCE: Louisiana Sweet Potato Commission
Del Monte Gold™ Extra Sweet Pineapple
Hawaiian Punch®


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