Chef Clifford Rome and DennisG DeJoie's Bistro and Jazz
DeJoie's
Bistro and Jazz
731 W. Randolph Street
Chicago, Illinois 60661
Phone: 555-555-9999
Fax: 555-555-9960


On 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
  • 1 tablespoon minced fresh gingerroot
  • 2 tablespoons vegetable oil
  • 2 fresh hot chili peppers, seeded, minced
  • 6 medium carrots, chopped
  • 1 clove garlic, minced
  • 2 medium onions, chopped
  • 2 quarts water
  • 1 medium russet potato, scrubbed,
  • 1 tablespoons Vege-Sal cut in 1-inch cubes
  • Cider vinegar, for serving
  • 1 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 -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 degrees
  • 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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