Get ready for the Karumu, the communal feast on December 31, with great African dishes:

Shrimp Imojo
Preparation time: 25 minutes
Standing time: 3 to 4 hours
Makes 6 servings.

1/4 cup each: olive oil, fresh lemon juice
2 tablespoons tomato paste
2 medium tomatoes, seeded, diced to 1/2-inch
1 medium red onion, diced
1 each: red and green bell pepper, diced to1/2-inch
3 hot peppers, seeded if desired, minced
2 large cloves garlic, minced
1/4 cup minced parsley
1/2 pound cooked medium shrimp, peeled, deveined
1/2 pound firm fleshed white fish, such as snapper or sole, poached, cut in 1/2-inch cubes
Salt, freshly ground pepper to taste
Lettuce leaves

Combine oil, lemon juice and tomato paste in large bowl, stirring until smooth. Add tomatoes, onion, bell peppers, hot peppers, garlic and parsley and toss gently. Fold in shrimp and fish and season with salt and pepper. Cover and refrigerate 3 to 4 hours before serving. Serve on lettuce.

Curry Chicken and Vegetables
Preparation time: 25 minutes
Standing time: 3 to 4 hours
Makes 6 to 8 servings.2 tablespoons peanut or vegetable oil
3 pounds boneless, skinless chicken breasts cut into 1-inch pieces (about 3 whole breasts)
Salt and fresh-ground black pepper, to taste
1 medium yellow onion, chopped
1 or 2 garlic cloves, minced
1 (1-inch) piece gingerroot, peeled and thinly sliced
1 (14 1/2-ounce) can fat-free, reduced sodium chicken broth 2 teaspoons curry powder, or to taste
1 teaspoon crushed red pepper flakes
1 (2-inch) cinnamon stick
1/2 teaspoon salt, optional
Juice of 1/2 lemon
2 carrots, sliced thin
4 small red-skinned potatoes cut into eighths
1 (10-ounce) package frozen lima beans

Heat oil in a nonreactive Dutch oven or very large nonstick skillet over high heat. Cooking the chicken in batches so as not to crowd it, brown chicken slowly on all sides. Remove chicken to a plate; season with salt and pepper. Set aside. Pour all fat from skillet. To same pan over medium-low heat, add onions, garlic and gingerroot; cook about 8 minutes or until onions are translucent. Add broth; scrape up browned bits from bottom of pan. Mix in curry powder, red pepper flakes, cinnamon and salt. Return all chicken pieces with accumulated juices to pan; spoon sauce over them. Reduce heat to low, cover and simmer about 45 minutes. Add lemon juice, carrots, potatoes and beans; cover and cook 20 minutes or until vegetables are tender. Serve over basmati rice.

South African Vegetable Casserole
Preparation time: 20 minutes
Cooking time: 40 minutes
Makes 4 to 6 servings.
Recipe adapted from Kwanzaa: An African-American Celebration of Culture and Cooking by Eric V. Copage
As written, this recipe is generously laden with butter. The amount can be modulated a bit and still result in a richly flavored, satisfying dish.

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter
1 large onion, chopped
1 clove garlic, minced
3 medium zucchini, cut in 1-inch chunks
3 medium yellow summer squash, cut in 1-inch cubes 2 medium carrots, grated
1 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon yogurt
3/4 cup peanut butter
1 cup crushed dry herbed stuffing

Heat oven to 350 degrees. Melt 8 tablespoons of the butter in a large skillet. Add onion and garlic and cook, stirring often, until soft, about 5 minutes. Add zucchini and yellow squash; cook 2 minutes. Add carrots, curry powder, salt and cayenne pepper; cook 1 more minute. Set aside, off heat. Stir yogurt and peanut butter together until smooth; add to vegetables and mix well. Transfer to a 2-quart casserole and top with stuffing. Cut butter into small bits and sprinkle over all. Bake until hot, about 30 minutes.

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.

3 pounds collard greens
2 tablespoons vegetable oil
6 medium carrots, chopped
2 medium onions, chopped
1 medium russet potato, scrubbed, cut in 1-inch cubes
1 rib celery, chopped
1 tablespoon minced fresh gingerroot
2 fresh hot chili peppers, seeded, minced
1 clove garlic, minced
2 quarts water
1 1/2 tablespoons Vege-Sal
Cider vinegar, for serving

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 1/4-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 sea salt mixture available at natural food stores.