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Food From Faraway Places

Friday, October 19, was International Students Day, the annual food festival in which Smith students from other countries concoct delicious recipes from their native lands. Hundreds of people in the Smith community sampled dozens of dishes in the Campus Center Carroll Room. View a gallery of the event.

Students spent part of the week cooking and prepping for the event.

Beorgina Moreno ’08 (left), from Mexico, and Deborah dos Santos ’09J, from Brazil, prepare a dish called Brigadeiro made of chocolate, condensed milk and butter. "Brigadeiros are traditionally served on kids’ birthday parties," they explain. "They’re a favorite of every Brazilian kid and sometimes they’re even more cherished than the cake itself. Kids have to wait until after the Birthday song to finally try to grab as many brigadeiros as possible. The candies are then stuffed into pockets, mom’s bags, hats, or anywhere else a kid can find to keep the delicious little balls safe."

Students from the Phillippines making Fried Banana Roll, which they called Turon.

A student from Bangladesh prepares Murgi-r Korma (chicken korma) with Lebu Dal (lemon zest lentils).

And these IS Day dishes:

Chicken Satay with peanut sauce

Prepared by Hui Hsing Su ’10, from Malaysia

"This is a favorite dish that appeals to the diverse palates of multi-ethnic Malaysia, spawning several variations. It is believed to be influenced by the Arabian kebab which was introduced into local societies during the spice trade which brought Arab traders to Malaysia."

Summer rolls with pork, bean sprouts, eggs, vermicelli and rice wrappers

Prepared by Lan Phan ’10, Thanh Bui ’10. both from Vietnam

"Summer rolls are easy to prepare so it's like a daily dish. Spring rolls, however, were once reserved for the Lunar New year and other major holidays. Now people tend to make spring rolls more often with variations of ingredients. The most important thing about these two types of rolls is the sauce. If you can't make the sauce right, the taste will change a lot."

Mukimo, a mixture of corn, beans, peas and mashed potatoes

Prepared by Margaret Nyamumbo ’11, from Kenya

"This is a traditional dish for a Kenyan community called the ‘agikuyu’. It is a family favorite. It is tasty and loved in Kenya."


10/18/07   Photos by Roberge
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