Dr. Maaulana Karenga, a professor at CSU Long Beach, created Kwanzaa in 1966 to unify the Black community and celebrate African-American culture. It is celebrated from December 26-January 1 and isn’t affiliated with a specific religion or person.
The name Kwanzaa comes from the Swahili term kwanza but Dr. Karenga inserted an “a” at the end to create the holiday’s name. For the seven days of Kwanzaa, Dr. Karenga formed seven principles named Nguzo Saba in Swahili:
Umoja stands for community
Kujichagulia represents self-determination
Ujima expresses collective work and responsibility
Ujamaa symbolizes cooperative economics
Nia is purpose
Kuumba serves as creativity
Imani acts as faith.
A Swahili phrase used at the time of Kwanzaa is “Harambee'' meaning "let us pull together," and is announced each day of Kwanzaa. On the first day, Harambee is bellowed once and continues based on which day of Kwanzaa therefore on the last day Harambee is shouted seven times.
Common items needed for the celebration include a poster of the Nguzo Saba (seven principles), mkeka (a straw mat placed on a table representing pre historic customs and the history of African American people), and the bendera ya taifa flag with the colors of black, red, and green. Materials that are used during this holiday all end up being placed on the mkeka. A kinara (candle holder) contains one black candle, three green, and three red known as the mishumaa saba. All the candles stand for one of the seven principles. Umoja (unity) is the black candle placed in the center of the kinara. The green candles are set on the right side of the black candle and the red candles are placed on the left side of the black candle.
Green candles act as kujichagulia, ujima, and ujamaa while red candles serve as nia, kuumba, and imani. The first day of Kwanzaa the black candle in the center is lit and each evening one candle is lit from left to right and the principle of the day is reviewed.
The mazao (bowl of fruit/vegetables) and mihindi (ears of corn) are set on the mkeka. Mazao symbolizes a harvest, the winnings of cooperating with each other within the year and the mihindi symbolizes the children which are recognized as the upcoming individuals in the community.
Kwanzaa celebrants usually wear African clothing including a gown named buba. On karamu, the sixth day of Kwanzaa, there’s a feast with family and friends. At the beginning there are speeches such as kukaribisha given by one of the elders, the tamshi la tambiko (libation statement), and the tamshi la tutaonana (farewell statement). In addition, karamu includes dance, songs, and other entertainment. On the last day, gifts that were given on the sixth day are allowed to be open and the rest of that day is spent focusing on the seven principles. Harambee!
Here is a recipe for Black-Eyed Peas and Rice Kwanzaa dish:
Utensils: Measuring cup, spoons, knife, 5-quart saucepan including lid, and oven mitt
Ingredients:
1 (10-ounce) package frozen black-eyed peas
4 cups plus ½ cup of water
¼ teaspoon of salt
2 cups white rice
1 small onion, diced
4 tablespoons margarine/butter
Pour ½ cup of water into a 5-quart saucepan. Place frozen black-eyed peas and salt in water. Turn heat to high. Cover the pot and bring it to a boil. Cover your hand with an oven mitt and carefully remove the cover from the pot so that the steam does not burn you. Pour in the remaining 4 cups of water the rice, onion, and margarine/butter. Stir. Cover the pot. And return water to a boil. Turn the heat to low. Cook the black-eyed peas and rice for twenty minutes. Do not remove cover. After twenty minutes, remove the cover and stir the peas and rice with a fork. If the peas and rice are not tender, and all the water is not absorbed, cover and continue to cover for another five minutes.
Credit: The Seven days of Kwanzaa by Angela Shelf Medaris