Copage's new book is an excellent introduction to African cuisine which you will want to serve year-round.

Kwanzaa, which means "first fruits of the harvest'' in Swahili, runs from December 26 to New Year's Day and brings elements from many African harvest festivals into one unique celebration.

"Kwanzaa, An African-American Celebration of Culture and Cooking'' -- now available at the Bermuda Library -- contains more than 125 recipes from people of African decent all over the world.

Copage's publication is more than just a holiday book -- it also lists and explains the seven principles, or Nguzo Saba, which are practical guidelines for living the ideals of Kwanzaa throughout the year.

Here is a sampling of the book's delectable dishes: CURRIED LAMB SAMOOSAS WITH CHUTNEY DIP (SOUTH AFRICA) Samoosas, which originated in East India as "samosas,'' are meat- or vegetable-filled pastries which are popular as snacks in eastern and southern Africa. They make ideal hors d'oeuvres for any party. You can make the filling up to a day ahead, and fill the samoosas up to four hours before deep-frying.

Be sure to squeeze out all the air when filling the wanton skins, or a bubble might form and burst open in the oven.

1 tablespoon vegetable oil 1 small onion, minced 1 garlic clove, minced 1 pound ground lamb or ground beef round 1 teaspoon ground cinnamon 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon curry powder 1 teaspoon chili powder 1 teaspoon freshly ground black pepper 1 teaspoon ground cloves 1 cup store-bought mango chutney 3 tablespoons orange juice 40 wonton skins, about 3 1 inches square Vegetable oil for deep-frying 1. In a medium skillet, heat oil over medium heat. Add onion and cook about 3 minutes until softened. Add garlic and stir 1 minute. Add ground meat and cook about 5 minutes, stirring often, until the meat loses its pink colour. Drain off excess fat. Add cinnamon, salt, cumin, curry powder, chili powder, pepper, and cloves, stir for 1 minute. Remove from heat and let the meat filling cool completely.

2. Meanwhile, in a blender or food processor, process chutney and orange juice until smooth. Cover, and let stand at room temperature until ready to serve.

3. Place a wonton skin on a work surface. Place about 2 teaspoons of meat filling in the centre. Moisten edges of the wonton with water, fold it over diagonally to form a triangle, and press the edges to seal. Repeat the procedure with the remaining skins and filling.

4. Preheat the oven to 200 degrees.

5. In a large skillet, pour enough vegetable oil to reach 1 inch up the sides.

Heat the oil over medium-high heat until it is hot but not smoking. (An electric skillet set at 350 degrees work well.) In batches, fry the samoosas about 4 minutes, turning once, until golden brown. Using a slotted spoon, transfer the fried samoosas to a paper towel-lined bak ing sheet, and keep them warm in the oven while frying remaining samoosas.

6. Serve samoosas warm, with the chutney dip on the side.

Makes about 40 CONCH EMPANADAS (UNITED STATES) This is the Mexican version of the turnover - similar to Samoosas and Kingston Meat Patties - which is filled with conch to add a West Indian flavour. If conch is unavailable, substitute 11 cups chopped cooked shrimp (about 3 lb).

Pastry: 2 cups all-purpose flour 1 teaspoon curry powder 1 teaspoon salt 12 tablespoons (11 sticks) unsalted butter, cut into 1 -inch cubes 1 cup ice water Filling: 2 tablespoons olive oil 1 small onion, finely chopped 1 cup finely chopped green bell pepper 2 garlic cloves, minced 3 pound precooked conch finely chopped (a food processor works best) 2 tablespoons chopped fresh cilantro (also known as Chinese parsley) 2 tablespoons chopped fresh parsley 2 tablespoons bottled clam juice or water 2 teaspoons Old Bay Seasoning 1 teaspoon dried thyme 1 teaspoon freshly ground black pepper 1 large egg, beaten 1. Make the pastry dough: In a medium bowl, stir together flour, curry powder, and salt. Using a pastry blender or two knives, cut butter into flour until the mixture resembles coarse meal. Tossing mixture with a fork, gradually sprinkle in the ice water, mixing just until the dough is moist enough to hold together when pinched between your thumb and forefinger. (You may need to add more water.) Form the dough into a thick flat disk, wrap it in waxed paper, and chill for at least 1 hour or overnight.

2. Make the filling: In a large skillet, heat oil over medium heat. Add onion and bell pepper and cook about 3 minutes, stirring often, until softened. Add garlic and stir for 1 minute. Stir in conch, cilantro, parsley, clam juice or water, Old Bay Seasoning, thyme, and pepper. Cook 1 to 2 minutes, stirring often, until heated through. (As conch has a distinctive "salt-of-the-sea'' flavour, the filling probably will not need salt, but taste now to check for seasoning.) Remove from heat and allow the filling to cool completely.

3. Preheat the oven to 400 degrees.

4. On a lightly floured work surface, roll dough out to form a 14-inch circle about 1 inch thick. Using a 3-inch round cookie cutter, cut out about twelve circles. Gather up and reserve the scraps.

5. Lightly brush edges of the rounds with some of the beaten egg. Place about 2 teaspoons filling in the centre of each round. Fold rounds in half to enclose the filling, and press edges with a fork to seal them. Transfer empanadas to a lightly greased baking sheet. Repeat procedure with the remaining dough and filling, combining the dough scraps and rolling them out last.

6. Lightly brush tops of the empanadas with beaten egg. Bake until golden brown, 15 to 20 minutes. Serve hot, warm, or at room temperature.

Makes about 30 KELEWELE Spicy Fried Plantain (CARIBBEAN) Plantains, which are also known as green bananas, are a staple throughout West Africa and the Caribbean and are eaten at all stages of ripeness. For these marvelously seasoned nibbles, use yellow-ripe, not-too-firm plantains. They could easily become a favourite cocktail-time hors d'oeuvre.

4 large yellow-ripe plantains, peeled 2 tablespoons grated fresh ginger 1 tablespoon ground cloves 1 teaspoon cayenne pepper, or more to taste 1 teaspoon grated nutmeg 1 teaspoon ground cinnamon 1 teaspoon salt 2 tablespoons warm water Vegetable oil for frying 1. Cut plantains into diagonal slices about 1 inch thick. In a medium bowl, combine ginger, cloves, cayenne, nutmeg, cinnamon, and salt. Stir in the water to form a paste. Add plantain slices and toss to coat well. Let stand 30 minutes.

2. Preheat the oven to 200 degrees.

3. Pour enough vegetable oil into a large skillet to reach 1 inch up the sides. Heat oil over medium-high heat until hot but not smoking. (An electric skillet set at 350 degrees works well.) In batches, fry plantain slices for about 5 minutes until golden brown, turning once. Using a slotted spoon, transfer the fried plantains to a paper towel-lined baking sheet, and keep warm in the oven while frying the remaining slices. Serve warm. Makes about 60 PAPAYA AND CHILI SOUP (SOUTH AFRICA) Americans generally think of the papaya, or paw-paw, as a fruit. But among black South Africans (and Bermudians!), unripe papaya is frequently used as a vegetable. After the milk is added to this recipe, the soup should not cook longer than three minutes, because it may curdle. Unlike much African food, this soup is not powerfully spicy.

3 tablespoons unsalted butter 1 medium onion, chopped 1 green, unripe papaya, peeled, halved, seeded, and cut into 1-inch cubes 1 garlic clove, minced 1 fresh hot chili pepper such as serrano, seeded and minced 11 cups papaya nectar (available at Latin American and Caribbean markets) 1 cup chicken broth, homemade or canned 2 tablespoons cornstarch 2 cups milk 1 teaspoon salt 1 teaspoon grated nutmeg 1 cup chopped fresh parsley or cilantro 1. In a 5-quart Dutch oven or soup kettle, melt butter over medium heat. Add onion and papaya. Stirring often, cook about 3 minutes until the onions are softened. Add garlic and chili pepper and cook, stirring gently, for 1 minute.

Stir in papaya nectar and chicken broth, bring to a simmer, and cook until papaya is tender, about 15 minutes.

2. In a small bowl, dissolve cornstarch in 1 cup of the milk. Add cornstarch mixture, remaining 1 3 cups milk, salt and nutmeg to the soup. Bring to a simmer. Serve immediately, sprinkling each serving with parsley or cilantro.

Serves 4 to 6 CALALOU CHEZ CLARA (GUADELOUPE) Calalou is a dish that varies from island to island, with shrimp, crab, chicken, and tomatoes all making guest appearances. Here's a straightforward but superlative rendition from "Sky Juice and Flying Fish'' by Jessica B.

Harris.

1 pound fresh spinach, stemmed, well washed, and coarsely chopped 1 pound okra, stems and tips trimmed, cut into 1 -inch-thick slices 1 medium onion, chopped 1 scallion, chopped 1 garlic clove, minced 2 sprigs parsley 1 fresh hot chili pepper, such as Scotch bonnet, seeded and minced 1 teaspoon salt 1 teaspoon dried thyme 1 teaspoon freshly ground black pepper 61 cups water 1 pound cooked smoked ham, chopped (about 3 cup) 1 cup fresh lime juice 1. In a 5-quart Dutch oven or soup kettle, combine spinach leaves, okra, onion, scallion, garlic, parsley, chili pepper, salt, thyme, and pepper. Add the water and bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, until the okra is very tender, about 30 minutes.

2. Puree the soup in a blender, food processor, or food mill. Return the soup to the Dutch oven, and stir in the ham and lime juice. Cook, stirring constantly, over medium heat just until the ham is heated through, about 5 minutes. Serve immediately.

Makes about 2 quarts TANZANIAN FRUIT AND CASHEW SALAD WITH RUM CREAM (TANZANIA) Could this salad have been the forefather of Ambrosia? Make it well ahead of serving, since it only gets better as the fruit macerates in the rum cream.

Tips on choosing a ripe pineapple: It should "give'' slightly when squeezed and should smell sweet. The rind should have a golden cast and a leaf should pull out easily with a gentle tug.

1 large ripe pineapple 1 cup heavy (whipping) cream 1 cup dark rum 2 tablespoons honey 2 tangerines, peeled and sectioned 1 cup cashews, for garnish (about 2 ozs) 1 cup shredded fresh coconut (or sweetened coconut flakes), for garnish 1. Using a large sharp knife, cut away the crown of leaves and pineapple rind.

If desired, remove the "eyes'' with the tip of the knife. Quarter pineapple, then remove the tough core from each quarter. Cut pineapple into 1-inch pieces, and transfer them to a medium bowl.

2. In a small bowl, whisk together cream, rum, and honey. Stir this into the pineapple. Cover and refrigerate until well chilled, at least 2 hours or overnight.

3. Fold the tangerines into the pineapple mixture.

4. If the cashews are salted, place them in a sieve and rinse under cold running water to remove the salt; pat dry with paper towels. Chop cashews coarsely. Sprinkle top of the salad with chopped cashews and coconut, and serve.

Serves 6 to 8 FRESH GREENS AND APPLES WITH CURRIED YOGURT DRESSING (UNITED STATES) The Indian influence in southern Africa inspired this recipe.

2 tablespoons cider vinegar 1 teaspoon curry powder 1 teaspoon salt 1 teaspoon freshly ground black pepper 6 tablespoons vegetable oil 6 tablespoons plain low-fat yogurt 2 teaspoons chopped fresh chives, or 3 teaspoon dried 1 head red-leaf lettuce, rinsed, dried, and torn into pieces 1 bunch watercress, stemmed 2 medium tart apples, such as Granny Smith, cored and cut into 1 -inch-thick slices 1. In a small bowl, whisk vinegar, curry powder, salt, and pepper until blended. Gradually whisk in oil. Using a wooden spoon, stir in yogurt and chives. (Use the dressing immediately or it may curdle).

2. In a large bowl, toss lettuce, watercress, and apples together. Add the curry dressing, toss well, and serve immediately.

Serves 6 BOBOTIE Curried Beef Casserole This meal is easy to make ahead and reheat,so it is a popular buffet dish.

1 cup fresh bread crumbs 1 cup milk 5 large eggs 2 tablespoons unsalted butter 2 pounds ground beef round 1 large onion, chopped 1 medium pear, cored and chopped 2 garlic cloves, minced 2 tablespoons curry powder Grated zest of 1 large lemon 3 tablespoons fresh lemon juice 1 cup blanched slivered almonds 1 cup chopped dried apricots 1 teaspoon salt 1 teaspoon cayenne pepper 3 cup heavy (whipping) cream 4 bay leaves Chutney, for garnish 1. Position a rack in the top third of the oven, and preheat to 325 degrees.

Lightly butter a 9-by 13-inch baking dish.

2. In a medium bowl, mix together bread crumbs, milk, and 1 of the eggs. Set aside.

3. Heat butter in a large skillet. Add ground round, onion, and pear, and cook over high heat about 5 minutes, stirring often, until the meat has lost its pink colour. Add garlic, curry powder, lemon zest, and lemon juice, and stir for 1 minute. Stir in almonds, apricots, salt, and cayenne. Remove skillet from heat and allow the mixture to cool slightly.

4. Stir meat mixture into the bread crumbs, and combine well. Transfer to prepared baking dish, smooth the top, and place on a baking sheet.

5. In a medium bowl, whisk heavy cream with the remaining 4 eggs until smooth.

Press bay leaves into the top of the meat, then pour cream mixture over it.

6. Bake until the custard is set and lightly browned, about 45 minutes. Serve with a bowl of chutney passed alongside.

Serves 6 to 8.