Cultural Experience: American cuisine

Welcome to Colorado. We Have Cliff Divers Entertain Us During Dinner, You Don’t? When DU students come together to share their culture with one another, one of the first things we do is EAT! Who doesn’t love trying food from different countries? This summer, the Office of International Student Admission has been exploring international foods. … More Cultural Experience: American cuisine

Machboos (Kuwait)

Machboos consists of three parts: (1) the meat, which is traditionally well-cooked and tender lamb or chicken; (2) the rice, cooked in the meat’s stock; and (3) the stuffing, which ironically is not stuffed in anything and consists of split beans, raisins, an onions. This recipe is courtesy of Ingredient Matcher’s Fatemah, who runs her own … More Machboos (Kuwait)

Nabeyaki Udon (Japan)

Udon is a thick wheat flour noodle. usually, it is served as a noodle soup, topped with scallions, tempura, tofu, mirin, and/or soy sauce. In Japan, the udon noodles usually served chilled in the summer and hot in the winter. Thank you Nami for the recipe. Ingredients 4 dried shiitake mushrooms ½ cup water 1 stalk spinach (rinsed) 1 inch carrot (1″ = 3 … More Nabeyaki Udon (Japan)

Edikang Ikong (Nigeria)

Edikang Ikong is a vegetable soup that is popular in southeastern Nigeria. It consists of beef and dried fish, bush meat, crayfish, shaki (beef tripe), kanda, pumpkin leaves, water leaves, ugu, onion, periwinkle, palm oil, salt and pepper. Because the ingredients can be costly, this dish is usually saved for important occasions. Thank you ChiChi for the recipe. Ingredients 350 g beef or smoked turkey precooked … More Edikang Ikong (Nigeria)

Sticky Rice Dumplings – Zongzi (China)

Zongzi is a traditional Chinese food made of glutinous rice stuffed with different fillings and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling. It is the traditional food for Dragon Boat Festival. Thank you to Eating China for sharing this recipe that makes 20 sticky rice dumplings. Ingredients … More Sticky Rice Dumplings – Zongzi (China)

Basbousa (Egypt)

Basbousa is a traditonal Middle Eastern sweet cake made from semolina, the same wheat used in pasta and couscous. This sweet cake is usually soaked in simple syrup and can be eaten with nuts, heavy cream, or plain. There are so many variations of semolina treats so we’d like to thank The Mediterranean Dish for sharing … More Basbousa (Egypt)

Empanadas (Argentina)

Empanadas are a type of baked or fried pastry stuffed with many different kinds of filling. The name empanada comes from the Spanish word empanar, which means ‘to bread.’ Some recipes call for chicken or beef while others use fillings like onions, boiled eggs, olives, or raisins! They are often served during parties and festivals as a … More Empanadas (Argentina)

Kabsa (Saudi Arabia)

Kabsa is a traditional Saudi Arabian rice-based dish served with a large portion of meat (chicken, camel, beef, lamb). Kabsa can be found all over the Middle East under different names and with slight differences in the use of spices. Thank you to Martha Stewart for her rendition of Chicken Kabsa, serving 6. Ingredients For the Lemon … More Kabsa (Saudi Arabia)

Ceviche (Peru)

Ceviche is a seafood dish popular in the Pacific coastal region of Latin America and it is considered a national dish of Peru. It is made from fresh raw fish cured in citrus juice with chopped onions, salt and cilantro. Thank you to Taylor Kiser for providing this recipe. Ingredients 1/2 Cup onion finely diced 1 Cup tomato chopped 1/2 lb thawed shrimp … More Ceviche (Peru)