I'll be the first to admit that this might be cultural appropriation at its finest, as I'm not African-American, but I just like making recipes based on holidays from various cultures. This is just a stew inspired by the holiday Kwanzaa. Stew isn't typically served on this holiday, though all the ingredients in this particular recipe are, save for the peanut butter, but I only added that in because many African recipes use it. Also, the red, Jade pearl(green), and black rices only represent the Pan-African colors.
Kwanzaa is a holiday celebrated by many African-Americans that it's seven days long and today is day 5. Each day has a principle(a Swahili word) like cooperative economics and collective work & responsibility.
To me, collard greens smell like broccoli, though they don't taste that way. They have a spinach-like texture to it. This stew has a kick to it thanks to the cayenne pepper, the moderately spicy Hoppin' John, and the ginger beer. The rices were indistinguishable from one another in terms of taste. All I know was that I was putting rice in my mouth.
Nonalcoholic ginger beer is surprisingly cheap, it only cost 99 cents a bottle.
The stew was pretty spicy and that's part of the reason why my dad didn't try it.
Black rice: shop.lotusfoods.com/Organic-Forbidden-Rice/p/LOT-10260&c=LotusFoods@Organic
Jade Pearl rice: shop.lotusfoods.com/Organic-Jade-Pearl-Rice/p/LOT-00360&c=LotusFoods@Organic
Red rice: shop.lotusfoods.com/Organic-Red-Rice/p/LOT-001609&c=LotusFoods@Organic
You will need:
For the cooking equipment:
A large saucepot with lid
For the stew:
12 oz. nonalcoholic ginger beer
14 oz. stew or broth(I used bison broth)
3/4 cup cooked black rice(see HELPFUL LINKS)
3/4 cup cooked Jade pearl rice(see HELPFUL LINKS)
3/4 cup cooked red rice(see HELPFUL LINKS)
3/4 cup canned yams
3/4 cup canned collard greens
1/4 cup canned Hoppin' John(a mixture of tomatoes, black eyed peas, onions, and jalapeños)
1 tbsp. peanut butter
Pinch of black pepper
Pinch of cayenne pepper
Serve with garlic bread or wonton strips(optional)
1. Put the first 5 ingredients into the large saucepot. Drain the canned yams and collard greens before putting them into the saucepot.
2. Add the rest of the ingredients to the large saucepot and mix all the ingredients up.
3. Bring the stew to a boil on the stove. Once the stew is boiling, put the cover on it and reduce the heat to a simmer.
4. Let the stew simmer for 45 minutes. Serve with garlic bread or wonton strips(optional).