A Kwanzaa Treat Gingerbread

 Kwanzaa is  known for the foods that represent African life and their contribution to the American table. Most are savory main dishes yet there is one dessert that is perfect on the holiday table. A molasses rich gingerbread cake that's perfect for any table.

Regular contributor and chef Tejal Rao wrote about this in Wednesday's new York Times Christmas Day Food section. The recipe comes from cookbook autohr and culinary  historian Jessica B. Harris. Some may know her from the  2021 Netlifx series High On The Hog, , based on her book of the same name. She has been educating Americans about the complexities of Black cuisine for decades. She first published another Kwanzaa recipe collection, A Kwanzaa Keepsake and Cookbook. She felt that she needed to connect meaningfully beyond her family. She read the work of African American activist Maulana Karanga who codified the holidays back in the Sixties.  She filtered it through her work which was equal parts historical guidebook and cookbook. Dr.. Harris made corn and Hopin John , black eyed peas for American and African friends. There was also roasted pork. This November she published a new edition of "A Kwanzaa Keepsake".

The book remains organized around the seven principles of the holiday that she brings in seven themed menus. The third night, Ujima which celebrates collective work and responsibility is full of portable dishes. There are portable dinners , perfect for potluck suppers. There is a spicy baked mac and cheese. broiled chicken thighs that are good hot or cold and a deep dis apple cobbler. There is the gingerbread,a hot water kind, spiked with ginger and cinnamon, served on Nia , the fifth night  and it means purpose. She had made the gingerbread for Betty Shabazz,Malcom X's widow.It uses the old fashioned but reliable method of adding hot water to the batter. Dr. Harris bakes it throughout the season A barely sweetened cream is dolloped on top of it. A cup of dark molasses is added for a richer flavor while cinnamon and ginger round out the spice flavor. There is also brown sugar added for a deeper,earthier taste. The molasses and boiling water are combined together. The dry ingredients are added then melted butter and brown sugar. It takes about thirty-five minutes to bake in a 350 degree Farenheit oven, Molasses and cream and whisked together for the topping.

This gingerbread is perfect for anytime of year but appropriate for Kwanzaa.It celebrates the spices of Africa while combining American baking., It's a good blend , great for any holiday.