Bistro and Jazz
731 W. Randolph Street
Chicago, Illinois 60661
Tuesday, December 26, 2000 ABC7News interviewed Chef Clifford Rome of
DeJoie's Bistro in Chicago on how to prepare the perfect traditional
Kwanzaa celebration. Look here for the recipes Rome provided
viewers for the "Karumu", the communal feast on Dec. 31, the last
day of Kwanzaa.
Empress' Zulu Greens
Though most greens recipes are flavored with smoked meat, this one is flavored
with vegetables instead.
Preparation time: 20 minutes
Cooking time: About 1 hour, 20 minutes
Makes 6 to 8 servings Ingredients: 3
pounds collard greens
tablespoon minced fresh gingerroot
tablespoons vegetable oil
fresh hot chili peppers, seeded, minced
medium carrots, chopped
clove garlic, minced
medium onions, chopped
medium russet potato, scrubbed,
½ tablespoons Vege-Sal cut in 1-inch cubes
vinegar, for serving
rib celery, chopped Fill a sink with cold water and add the collards.
Agitate them to remove the dirt, changing the water if necessary, drain.
Cut off the woody stems and cut crosswise into ¼-inch pieces. Coarsely
chop the leaves. Heat the oil in a kettle large enough to hold the greens.
Add carrots, onions, potato, celery, ginger, chili and garlic. Cook over
medium heat, stirring often, until the vegetables have softened about
6 minutes. Stir in chopped stems and water; heat to a boil. Add a batch
of collard leaves and cook until wilted. Repeat adding batches until all
fit in the kettle. Reduce heat to medium-low and cook, stirring often,
until all the vegetables are tender, about 1 hour. Stir in the Vege-Sal,
cover tightly and let stand for 10 minutes. Serve with vinegar on the
side. Vege-Sal is a seasoned salt mixture available at natural food stores.
Roasted Peanut Honey Glaze with Cumin
1 teaspoon of Cumin
1/4 cup of crushed peanuts
1/2 cup of honey
1/4 cup of orange juice
Toast cumin in oven for 3 minutes at 300 degrees
Toast crushed peanuts in the oven for 5 minutes or until brown at 400
First add in orange juice, then fold in each ingredient in the following
order: honey, cumin and peanuts. Glaze over ham.
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