Habani Gani? Umoja, Kujichagulia, Ujima, Ujamaa, Nia, Kuumba and Imani. From December 26th to January 1st, people of the African Diaspora celebrate and honor their history, present and the future during the week of Kwanzaa. The weeklong celebration includes African drumming, dancing and food. Defining traditional food for Kwanzaa is curious and fun, because the African Diaspora includes international influences. But, what are they?

Sanura Weathers of MyLifeRunsOnFood.com is the founder of KwanzaaCulinarians.com with Chrystal of DuoDishes.com, Lisa of AnalisFirstAmendment.blogspot.com, Bren of FlanboyantEats.com, and Shelley of EatRelateLove.com. Together they organized more food bloggers, chefs, food activists, community organizers, and more to contribute their personal food story and recipes within the principles of Kwanzaa.

Understanding the power of building a community—within the Umoja principle–various foodies contributed to KwanzaaCulinarians.com to make it diverse and informative Kwanzaa food site within its first year.

This year, there’s a Molasses, Miso and Maple-Candied Yams recipe from Bryant Terry’s new book, “The Inspired Vegan,” published in January 2012. PeruDelights.com’s shares a story about Afro-Peruvians.

There’s a story about MajaniCatering.com supporting a local community garden on the Southside of Chicago.

Janelle Carter, a wine blogger at CorkChronicles.com writes about African-American owned wine labels. KwanzaaCulinarians.com is not only a recipe site, but it’s a food-related resource about the African Diaspora.

This is KwanzaaCulinarians.com’s first year and it’s published during the month of December, but the website is accessible year round. Visit KwanzaaCulinarians.com for your next recipe.

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