Kwanzaa History

Subject: Kwanzaa History Wed Nov 05, 2008 12:03 am

What is Kwanzaa?
I asked myself this the other day. And I really didn't know what it was. But I've been doing some reading and I thought maybe other people were just as stumped as I was about what Kwanzaa Is. So I made this page to help explain it.
Dr Maulana Karenga is a professor who studies and teaches African culture. In 1966 he created Kwanzaa. based on what he was learning about African history. He found 7 Ideas that kept appearing in African cultures and decided to honor each one in a 7-day Holiday.

Its kinda like the festival of Lights they have a what seems to look like a Yule Log with 7 candles in it each representing an Idea.
Dec 26---Umoja (oo-MO-jah) Meaning Unity and Community. The idea can be said as, I am we. it is the central idea of Kwanzaa
Dec 27---Kujichagulia (KOO-gee-cha-goo-LEE-yah) Meaning Self-Determination. making choices that are good for the family and community.
Dec 28---Ujima (oo-GEE-mah) Meaning Collective Work and Responsibility, our obligation to past, present and furture members of the community.
Dec 29---Ujamaa (oo-JAH-mah) Meaning Cooperative Ecomonics looks at group strength and goals of the community.
Dec 30---Nia (NEE-yah) Meaning Purpose. How our personal goals affect the family and community.
Dec 31--- Kuumba (koo-OOM-bah) Meaning Creativity and how our ability to build, create and invent gives us strength.
Jan 1 --- Imani (ee-MAH-nee) Meaning Faith in traditions, self-worth and in our ability to succeed.

I do Hope this Helps alittle in Understanding what others Believe in, at the same time our Christmas Beliefs are in Full Swing and for Everyone to see.

Spoiler:

The Kwanzaa Karumu is traditionally held on December 31st (participants celebrating New Year's Eve, should plan their Karamu early in the evening). It is a very special event as it is the one Kwanzaa event that brings us closer to our African roots. The Karamu is a communal and cooperative effort. Ceremonies and cultural expressions are highly encouraged. It is important to decorate the place where the Karamu will be held, (e.g., home, community center, church) in an African motif that utilizes black, red, and green color scheme. A large Kwanzaa setting should dominate the room where the karamu will take place. A large Mkeka should be placed in the center of the floor where the food should be placed creatively and made accessible to all for self-service. Prior to and during the feast, an informative and entertaining program should be presented. Traditionally, the program involved welcoming, remembering, reassessment, recommitment and rejoicing, concluded by a farewell statement and a call for greater unity.

Below is a suggested format for the Karamu program, from a model by Dr. Karenga.

Kukaribisha (Welcoming)
Introductory Remarks and Recognition of Distinguished Guests and All Elders.
Cultural Expression(Songs, Music, Group Dancing, Poetry, Performances, Unity Circles)

Kuumba (Remembering)
Reflections of a Man, Woman and Child.
Cultural Expression

Kuchunguza Tena Na Kutoa Ahadi Tena (Reassessment and Recommitment)
Introduction of Distinguished Guest Lecturer and Short Talk.

Kushangilla (Rejoicing)

Tamshi la Tambiko (Libation Statement) It is tradition to pour libation in remembrance of the ancestors on all special occasions.
Kwanzaa, is such an occasion, as it provides
us an opportunity to reflect on our African past and American present. Water is suggested as it
holds the essence of life and should be placed
in a communal cup and poured in the direction
of the four winds; north, south, east, and west.
It should then be passed among family members and guests who may either sip from
the cup or make a sipping gesture. LIBATION STATEMENT
For The Motherland cradle of civilization.
For the ancestors and their indomitable spirit
For the elders from whom we can learn much.
For our youth who represent the promise for tomorrow.
For our people the original people.
For our struggle and in remembrance of those who have struggled on our behalf.
For Umoja the principle of unity which should guide us in all that we do.
For the creator who provides all things great and small.

Spoiler:

What do the Symbols of Kwanzaa Mean

1. Table Cloth / THE BLACK NATIONAL FLAG (BENDERA).

2. MKEKA - Straw Mat/ Symbolizes our African traditions and history.

3. KINARA - Candle Holder (for seven candles)/Symbolizes the continent of Africa, our place of origin and roots. When putting the candles in the Kinara, the 3 red candles are placed on the left side. The 3 green candles are placed on the right. The single black candle is placed in the center and is the candle which will be lit first. On each day of Kwanzaa a new candle will be lit as a symbol of the Kwanzaa Nguzo or principle of that day. The candles will be lit in alternating colors. First the black candle is lit, then the farthest left red candle, then the farthest right green candle, then the next red, then next green, then the last red, and then the final green.

4. MISHUMAA SABA - Seven Candles (1 BLACK, 3 RED, 3 GREEN)/Symbolize the seven principles of Kwanza.

5. MAZAO - Crops/ Symbolize the historical roots of Kwanzaa as a harvest-type/first fruits celebration.

6. MUHUNDI OR VIBUNZI - Ears of corn (at least one)/Symbolize the offspring the children.

7. KIKOMBI CHA UMOJA - Unity Cup/Symbolizes the First Principle of Kwanzaa and is used for pouring libation.

8. NGUZO SABA POSTER - The Seven Principles Poster/Symbolize the key role they play in kwanza.

9. ZAWADI - Gifts (African history-cultural books and/or heritage symbols) Symbolize the key role of education and culture in Kwanzaa.

Subject: Re: Kwanzaa History Wed Nov 05, 2008 12:08 am

Traditional Kwanzaa Recipes

African Squash And Yams (futari)

1 sm Onion; chopped, pared & cut into 1" pieces
2 tbs Oil
1 c Coconut Milk
1 lb Hubbard squash; pared and cut into 1 inch pieces
1/2 tsp Salt
1/2 tsp Ground cinnamon
2 medium size Yams or sweet potatoes
1/4 ts Ground cloves
Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer.

Makes 6 to 8 servings

Spoiler:

African Green Pepper And Spinach

1 med Onion; chopped
1 med Green pepper; chopped
1 tbs Oil
1 med Tomato; chopped
1 lb Fresh spinach; stems removed
3/4 tsp Salt
1/8 tsp Pepper
1/4 c Peanut butter
Cook and stir onion and green pepper in oil in 3 quart saucepan until onion is tender. Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just until hot.
Yield: 4 servings

Spoiler:

Dirty Rice

2 cups rice
1/2 pound chicken gizzards
1/2 pound chicken livers
1/2 pound ground beef
1 cup onions - chopped
1 green pepper - chopped
1/2 cup celery -chopped
2 cloves garlic - chopped
1 Tablespoon parsley - chopped
2 green onions - chopped
dash of salt
dash of pepper

Place gizzards and livers in pot and add water. Put the cover on the pot. Boil for 10 minutes. Add ground beef to skillet and mix well. Pour off oil and drain. Add chopped onions, garlic, celery, green peppers, green onions and parsley. Cook over medium heat 15 minutes. Remove livers and gizzards from water and chop well. Add to mixture. Stir well. Stir rice into mixture with salt and pepper. Pour into casserole dish or baking dish and heat in oven at 350 degrees F. for 15 minutes. (Serves 6- Cool

Spoiler:

Jambalaya

1 pound smoked sausage - sliced
1/2 pound ham - diced
1 tablespoon oil
2 onions - chopped
1 green pepper - chopped
1/2 cup celery - chopped
1/2 cup green onions - chopped
1 can tomatoes (16 oz)
3 cups beef, chicken stock or water
2 cloves garlic - chopped
1 bay leaf
1/4 teaspoon pepper
1/2 teaspoon salt
2 cups rice -uncooked
1 pound shrimp, peeled and deveined

Heat oil in skillet. Fry the sausage and ham. Add onion, green pepper, green onions and celery and saute until tender or soft. Add tomatoes, stock or water to pot. Add garlic, bay leaf, pepper, salt and rice. Stir, bring to a boil - then reduce heat. Cover and simmer for 15 minutes. Add water if Jambalaya seems dry. Add strimp, re-cover and cook 15 minutes longer. Mix well. (Serves 6- Cool

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Spoiler:

[size=21][size=25]Pig's Feet

5 cups water
4 pig's feet - split
1/4 cup vinegar, cider
2 medium onions - chopped
1 garlic clove - split
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
2 stalks celery and leaves - chopped

Clean pig's feet thoroughly. Place all ingredients in a pot. Cover with water. Bring to a boil. Lower heat. Cover pot. Simmer over low heat for 2 hours, or until meat fall off the bones.

Spoiler:

Red Beans and Rice

2 cups red kidney beans
6 cups water - cold
1 large onion-chopped
1 green pepper -chopped
1/2 pound ham - cubed OR
1/2 pound smoked sausage - sliced
2 cloves garlic - chopped
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper

Wash beans in cold water. Drain beans and put in covered pot with cold water. Add ham or sausage to pot. Bring to boil slowly. Add chopped onions, garlic, green pepper, bay leaf, salt and pepper. Simmer for 2 hours stirring occasionally until beans are soft. Mash some of the beans against the side of the pot to make a creamy sauce. Serve with rice. (Serves 6)

Spoiler:

Sweet Potato Pie

2 c Sweet potatoes, drained
4 T Margarine, melted
3 Eggs
1 c Sugar
1 tsp Cinnamon
1/4 tsp Grated nutmeg
3/4 c Milk
1 tsp Vanilla
1 9" pie shell, baked
1/4 c Chopped pecans
Use a food processor or fork to mash sweet potatoes together with melted margarine. Blend in eggs, sugar, cinnamon and nutmeg. Add milk and vanilla. Pour mixture into baked pie shell. Microwave on 70% (medium high) 7 minutes. Sprinkle pecans over surface of pie. Rotating midway through cooking, microwave on 70 % (medium high) 6 to 8 minutes or until center no longer jiggles. If you prefer, you can bake it in the oven at 375 degrees for about 35-45 minutes or until it doesn't jiggle.
Yield: 8 servings

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