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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:
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."
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."
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."
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