Kwanzaa Karimu: Collard Green Salad and Black Eye Pea Fritters
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Collard Green Salad
Ingredients: 6 cup collard green, chopped 1 cup cherry or grape tomatoes, sliced 1⁄2 cup red onions, chopped 1 tablespoon ginger, fresh and minced 2 tablespoon olive oil 3 tablespoon balsamic vinegar 3 tablespoon agave 1⁄4 cup raisins 2 tablespoons hemp seeds (optional) 1 teaspoon Himalayan sea salt Cayenne to taste
Directions
1. In a bowl whisk together olive oil, agave, balsamic vinegar, ginger, cayenne, and salt. 2. Massage the dressing into the collard leaves. Massage well. Collards should be soft and well coated with dressing. 3. Toss the collards with tomatoes, onions, raisins, and hemp seeds. Add salt to taste if needed.
Black Eye Pea Fritters
Ingredients
2cupscooked black-eyed peas, drained
½cup chickpea flour
¼cupminced sweet or yellow onion
2clovesgarlic, grated
1tbspchopped fresh cilantro or parsley,
1/4 tsp cayenne
1/2 tsp cumin
1/2 tsp smoked paprika
½tsp sea salt
avocado, peanut or coconut oil for frying
Instructions
Combine all the ingredients in a large mixing bowl. Mash all ingredients together until a thick paste forms.
Roll and shape patties. The mixture makes about 12. If you are not using it immediate place patties in the refrigerator for up to one day.
Heat 2-3 tablespoons of oil in a skillet over medium-high heat. Fry the fritters in batches cooking 3-4 minutes per side, flipping only once, until golden brown.Drain the fritters on a paper towel-lined plate. Enjoy warm with or without hot sauce.
Kwanzaa Karimu: Collard Green Salad and Black Eye Pea Fritters
Celebrate the spirit of Kwanzaa with this vibrant and flavorful duo: a refreshing Collard Green Salad and crispy Black-Eyed Pea Fritters. This recipe embodies the essence of Karimu, meaning "generosity" in Swahili, by combining wholesome, plant-based ingredients that honor tradition while delighting your taste buds. The collard greens are massaged to perfection, creating a tender, nutrient-rich salad, while the black-eyed pea fritters provide a satisfying crunch and earthy flavor. Perfect for a holiday feast or a soul-nourishing meal, this recipe is a tribute to culture, community, and connection.
Ingredients
Collard Green Salad
6 cup collard green, chopped
1 cup cherry or grape tomatoes, sliced
1⁄2 cup red onions, chopped
1 tablespoon ginger, fresh and minced
2 tablespoon olive oil
3 tablespoon balsamic vinegar
3 tablespoon agave
1⁄4 cup raisins
2 tablespoons hemp seeds (optional)
1 teaspoon Himalayan sea salt
Cayenne to taste
Black Eye Pea Fritters
2 cups cooked black-eyed peas, drained
½ cup chickpea flour
¼ cup minced sweet or yellow onion
2 cloves garlic, grated
1 tbsp chopped fresh cilantro or parsley,
1/4 tsp cayenne
1/2 tsp cumin
1/2 tsp smoked paprika
½ tsp sea salt
avocado, peanut or coconut oil for frying
Directions
Collard Green Salad
In a bowl whisk together olive oil, agave, balsamic vinegar, ginger, cayenne, and salt.
Massage the dressing into the collard leaves. Massage well. Collards should be soft and well coated with dressing.
Toss the collards with tomatoes, onions, raisins, and hemp seeds. Add salt to taste if needed.
Black Eye Pea Fritters
Combine all the ingredients in a large mixing bowl..
Mash all ingredients together until a thick paste forms.
Roll and shape patties. The mixture makes about 12.
If you are not using it immediate place patties in the refrigerator for up to one day.
Heat 2-3 tablespoons of oil in a skillet over medium-high heat. Fry the fritters in batches cooking 3-4 minutes per side, flipping only once, until golden brown.
Drain the fritters on a paper towel-lined plate. Enjoy warm with or without hot sauce
1 comment
Thank you so much! Planning to try these recipes this week! Harambee!