’Round the World Recipes

Recipes brought to you by University of Wyoming students and their international partners LANG 1101 | Fall 2016 Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded 1 ’Round the World Recipes

The contributors from left to right, top to bottom: Bryanna Mickelson, Jenna Bishop, Avery Walcher, Lucy Considine, Hadley Jeffries, Kiley Myers, Christina Frost, Addy Hart, Anna Lopez, Ryann Schoene, Adrienne MacKenzie, Katheryn Goodrich (design & research), Abbie Coberly, Julia Gerbino, Katerra Skinner, Sarah Weidler, and Mollie Hand (Instructor) 2 Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded ’Round the World Recipes 4 Abbie Coberly; Partner: Angela 4 Christina Frost; Partner: Daniel 6 Spain: Lucy Considine; Partner: Belen 8 France: Jenna Bishop 9 Saudi Arabia: Julia Gerbino; Partner: Daliya 9 Iran 10 Hadley Jeffries; Partner: Alimohammod 10 Kiley Myers; Partner: Atefeh 11 Turkmenistan: Sarah Weidler; Partner: Jennet 12 India: Ryann Schoene; Partner: Bratati 14 Bangladesh: Adrienne Mackenzie; Partner: Faisal 15 Nepal: Bryanna Mickelson; Partner: Roshan 17 China: Jenna Bishop; Partner: Chen 18 Taiwan: Shelby Galik; Partner: Fanny 19 South Korea: Katerra Skinner; Partner: Byeong 20 Japan 22 Addy Hart; Partner: Asami 22 Avery Walcher; Partner: Shota 23 New Zealand: Avery Walcher; Partner: Dan 25 Arapaho, Wyoming 25

Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded 3 Colombia Abbie Coberly; Partner: Angela

Arepas 1 cup corn flour 1 cup milk 1 cup water 1 spoon of butter ½ teaspoon of Mix milk and water in pot in the stove over medium and add butter until melted. Add salt. Add the flour into the mix and stir until mixed. Form balls with the and put into a zip lock bag. Use a plate to flatten and create a circle. In another pan, add butter and put the into the pan When it’s brown, flip over until both sides are cooked. Make 7 or 8. Can put butter or cheese on top.

There are lots of tropical potatoes, folded over and fried. Angela in Colombia, and Angela said they said whenever she and her family go are really refreshing to eat. A lot of over to her grandma’s it’s like a factory times they are made into juices. She of grandma making empanadas and metioned a Waa-waa (spelled people eating them as fast as they can. the way I heard it) can be found in Safeway. Often the empanadas are eaten with Angela’s city is two hours from , but they don’t ever make the ocean, so they get a lot of really guacamole with tomatoes. They just good seafood. People from the coast use avocado, lime, salt, and onions. will move to Cali (her hometown) and Angela misses her home so bring their seafood skills with much. She has more variety back them. One dish is called “caswala” It home. Angela said hamburgers are is a soup with shrimp or other seafood made with something like crushed and lemon. They serve it boiling! An- potato chips as a topping, adding that gela said you can see the bubbles when they are better on the streets at home. you get it. Some other seafood she There are a lot of street vendors that enjoys is a dish of tilapia with and serve masorca (corn on a stick with plantain chips with fresh-squeezed sour cream). She mentioned , lemon. Green plantains change to thick corn flour grilled with yellow at home. butter, cheese which can be filled with Another staple in Colombia are lots of things like meat or small eggs beans. Lots of beans are served with from a special bird. It’s like a . rice, avocados or meat. They serve Instead of Santa Claus, the Holy Child (Jesus) brings presents at really big portions, so you have to be th really hungry to eat it all. Christmas. Gifts are opened on the 24 When Angela visits her grand- at midnight. Turkey and potato mother, she makes something called are served. There’s a parade with a empanadas, which is a lot of dancing. People go out to (homemade) filled with meat and celebrate with friends. Seafood from

4 Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded Colombia Abbie Coberly; Partner: Angela the coast is served. Most of the country cheese. She has hot to drink. is Catholic. At Easter, they don’t have is the most important Easter egg hunts. for her. Back in Colombia, high school stu- Her favorite is fruit salad dents must take the same classes until with mangoes, kiwis, bananas, and the 11th grade when they can explore a other with a little condensed different interest. milk or some other bonder. When I asked Angela what she’d For a cold, Angela drinks a lot of want to bring here from Cali, she im- orange juice or some other citrus juice mediately said, “food.” The plantains for the in it and to help with in the stores here are always green and a sore throat. In Colombia, people never turn yellow, but back home they don’t take many (or any) capsule vita- turn yellow when you take them home mins because they eat a lot of fruit and from the stores. to get those nutrients. Bakeries are different back home, Another juice Angela likes is guava with lots of variety of breads. They sell juice or juice. At home, she things like cheese bread or a croissant might make some of the citruc juices with stuffed inside (like “pigs herself, but here she buys them at in a blanket”). They are really cheap, Walmart. In Colombia, one type of $2 can feed 8 people. When you go to a grape used for juice is small with bakery, you ask, “What is warm?” And seeds. The seeds are included in the there is almost always something right juice and it gives it a funny texture. out of the oven. Angela said you have to drink it right Going to a is meant for a away or it gets really bad. special occasion like a graduation. It’s When Angela saw a group of common to look at the prices before students on a tour of the campus, she entering a restaurant. Seafood restau- mentioned that it is strange to see the rant menus don’t generally have pic- parents with the students. In Co- tures, just descriptions. Other restau- lombia, once a person is 18, they are rant menus show a lot of pictures of expected to live on their own right the foods they offer. Some away. Going to college is something have a chef challenge where they chal- that parents will only be a part of lenge you to eat a very spicy dish, and when it comes to money. Angela did if you eat it you get it for free. everything for herself at her college: For breakfast, Angela eats are- registration, course planning, mov- pas with butter and eggs and grated ing in.

Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded 5 Colombia Christina Frost; Partner: Daniel

Cazuela de Mariscos (Colombian Seafood Stew)

1 tablespoon butter 1 can 1 tablespoon olive oil 1/3 cup white wine ½ cup chopped green pepper 2 lbs jumbo shrimp, peeled and ½ cup chopped red bell pepper deveined 1 cup chopped onion 12 littleneck clams, scrubbed 2 minced fresh garlic cloves 2 lbs swordfish, cut into 1 inch 1 cup grated carrot pieces 1 tablet fish builon 1 tablespoon chopped fresh cilantro ¼ teaspoon paprika 1 tablespoon tomato paste 4 cups heavy cream In a large saucepan over medium heat, warm the olive oil and butter. Add the onions, red pepper, garlic, green pepper and carrots and sauté until tender and translucent, about 10 minutes, stirring occasionally. Add salt and pepper. Add the cream, fish bouillon, coconut milk; bring to a boil. Add seafood and cover. Reduce heat and cook about 2 minutes until clams open. Remove from heat; discard any unopened shells. Add the wine and tomato paste, simmer for 20 minutes with fresh cilantro and parsley and serve hot.

Daniel is an outdoor enthusiast pyramid of sugarcane boiled in water. from Colombia. He enjoyes taking After it is boiled down completely, trips to Yellowstone, the Tetons, you can add flavoring. Most common- Devil’s Tower, and Rocky Mountain ly he adds lemon to make a sweet, National Park. In Colombia, he and lemon-flavored tea. You can purchase his wife would take trips to places like products to make this drink at Safeway Machu Picchu and the Amazon forest. in the imported food section. He said He said while fast food is extremely that by having things like sugarcane in popular in the United States, it is not the stores here, he is able to keep parts as common in Colombia. Food prices of his culture alive even though he is are much, much lower in Colombia no longer in Colombia. than they are in the United States. A On holidays in Colombia there $12 meal at Washakie would only be is often a lot of celebrations on the about $2-3 in Colombia. streets, and a lot of people go to eat The main difference in supermar- street food, dance, and socialize. He kets is they offer a much wider variety said sometimes there is weirder things of fruits in Colombia, which is a trop- on the streets like fried bugs, but he ical climate. The produce section in a tried to stay away from those portions typical supermarket would be much of the street food because trying ex- larger than the one here with many otic things doesn’t really interest him different locally grown fruits and much. He likes breads, both fried and vegetables. fresh, fruits, and fish and meat dishes. A common drink is made from a There are also desserts and plantains

6 Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded Colombia Christina Frost; Partner: Daniel and other traditional Colombian foods. a soup made of potatoes. Sometimes Around Christmas, a dessert that is other vegetables are added like corn, traditionally Spanish is served. They’re and shredded chicken is also included called buñuelos. (See recipe below.) sometimes. It’s a creamy soup served He gave me some examples of with rice and a few slices of avocado foods: bandeja , arepas, and mixed into the soup. ajiaco. Bandeja Paisa is a mixture of He lives about two hours from meat, sausage, fried plantains, a fried the ocean, so locally there is a lot of egg, , rice, avocado, and seafood sold, but there’s a lot of exotic a small portion of salad. Arepas are fruits since he’s inland. This mixture a fried bread made with corn meal of geographical locations results in and served with cheese or sweetened pairing coconuts with seafood like in milk drizzled across the top. Ajiaco is the recipe he shared.

Buñelos ¼ cup light brown 1 ½ cups shredded queso fresco ½ teaspoon teaspoon salt ½ cup white cheese, such as feta ½ - 1 3/4 – 1 cup 2 eggs 1 tablespoon butter, softene ½ cup sweet starch oil for frying Mix the cheese, corn sharch, sugar, salt, baking powder, butter, and eggs in a large bowl until well blended. Knead dough until it is smooth. It will be soft but should not be sticky; firm enough to shape into balls.Add more cornstarch if dough seems too wet. If the dough seems too dry or crumbly, add a small amount of milk (1-2 teaspoons at a time) until it is smooth. Take about 2 tablespoons of dough and use the palms of your hands to shape dough into a very smooth balls. Heat several inches of oil in a heavy pot to 325 degrees Add the dough a few at a time and cook. They will sink to the bottom then rise and expand. Cook for 10-12 minutes or longer if needed, turning them occasionally, until they are very golden brown. Drain on a plate lined with paper towels. Dust with powdered sugar if desired. Serve warm or at room temperature.

Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded 7 Spain Lucy Considine; Partner: Belén

This makes food more expensive, but there is typically a higher standard in Sardinas Fritas food quality in Spain. Portions in gen- fresh sardines flour eral are also much smaller. Your dollar good olive oil salt goes much farther when purchas- Leave sardines out with salt ing food here compared to Europe. for a couple hours to dry out a Surprisingly, this was something that bit and wipe off excess liquid really bothered Belen, as she told me Coat sardines with flour she is forced to buy extra food that will and a pinch of salt eventually be wasted anyway since she Cook in a fry pan in hot oil is only feeding herself. (or an open fire on the beach!) The culture in the south of Spain Eat with friends and serve involves more physical contact, touch- with sweet red wine ing, hugging, etc. That’s why many people coming to the United States from Spain find it difficult at first to Belen just moved to the United adjust to the rather “cold” social aspect States from Malaga, which is a coastal of our culture. city in the south of Spain. Belen talked Belen had never experienced the about the fast pace and late party buffet-style food that Washakie offers. celebrations centered around Malaga. Even when she went to university in Since her city is on the Mediterranean Spain, she said that their food courts coast, most of the typical food there were never that big, and it really revolves around fish. Two of the most surprised her that there were so many famous dishes from her hometown options, especially for how small she include sardinas fritos (fried sardines) thought our school was. She mentioned and sardines cooked on a fire straight how there is a lot more diversity in food out of the ocean on the beach. at Washakie. In Spain at the university One huge difference in eating cul- the same stuff is served every day. ture here and in Spain are the times. In Usually if a Spaniard has a sweet Spain, everything is pushed later. Com- treat, it’s at the beginning of the day pared to our three a day, Belen with their coffee rather than at the end told me in Spain there is a light meal of the day. Belen told me how weird it for breakfast, then the biggest meal of seemed to her that her friends offered the day merienda at around 4:00, and to go with her to get ice-cream so finally a light dinner around 10:00 p.m. late at night. In Laramie, she noticed When she arrived the first night, that a lot of food is generally sweeter, she wanted some quick food, but when whereas in Malaga they generally have she went out to find something, she spicier and salty foods. realized there aren’t any corner stores Malaga is known for its sweet here. In Spain it’s the norm to have a wine. Most kids in southern Spain are small grocery/necessity store on every introduced to wine and other alcohol corner, for every neighborhood. Gro- by families around the age of thirteen. cery stores are much smaller, and they When a couple or family goes out to usually get the majority of their meats drink, they usually take their children and cheeses from farmers in the area. with them – and it isn’t a big deal at all.

8 Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded France Jenna Bishop I talked with my French friend Meal times are longer in France about her food culture. She explained than they are in the United States. they recently added a new small meal They rarely eat out and do not have to their diet. Since they eat many fast food restaurants. It’s more at noon and do not eat dinner until common to cook meals at home. around 8:00 pm, they tend to eat this A normal breakfast is , but extra meal right after school or work they commonly have hot chocolate at about 5:00 pm. This meal is very for breakfast – not in a cup but rather small, more of a snack if anything. It’s in the breakfast bowl. They rarely now becoming a tradition to have it eat eggs and do not have bacon for daily. breakfast. They tend to have more The southern part of France is more carbohydrate-filled diet than we do in prone to enjoying spicy food. They the United States with pastries, , have very little spicy food in the mid- and breads. Cheese is a large part of dle or northern France. the French diet.

Saudi Arabia Julia Gerbino; Partner: Daliya Balboosa 2 c. semolina flour ¼ cup milk or as needed 1/3 teaspoon baking powder ¼ cup whole almonds 1 cup sugar 1 cup water 1 cup flaked coconut 1 cup sugar ¼ cup butter, melted 1 tablespoon lemon juice 1 cup plain yogurt

Preheat oven to 350 degrees. Grease an 8 inch square baking dish In large bowl, mix semolina flour, baking powder, 1 cup sugar, coconut and butter. Add yogurt and milk; mix until moistened but not runny or liquid. If it is too dry, add more milk. Spread into greased dish, smoothing top as much as possible. Decorate with whole almonds Bake for 40-45 minutes until golden brown. While basboosa is baking, combine water, sugar and lemon juice in small saucepan. Bring to boil and cook for at least 5 min. When basboosa is done, pour syrup over it as evenly as possible. Place it back in the oven for about 5 minutes until the syrub is fully absorbed. Let rest for 20 minutes before cutting into pieces and serving. Source: allrecipes.com Recipe: Felicia Manocchio; Used with permission.

Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded 9 Saudi Arabia Julia Gerbino; Partner: Daliya Daliya is from the you look.” She didn’t know if she (Saudi Arabia). She has an extremely would like the foods or if she should large family at home and its strange to try them or not. They eat a lot of flat her that people can be an “only child” breads (“fakir” I think it was called). which was interesting to me. They have a wide range of spices that When I had first met her she was in- they use to make the foods a little dif- credibly shy but has definitely turned ferent and there was a mixture of them a corner and has been interested in that had a special name. I remember talking to me about where she came her saying her mother was one heck of from as well as listening to me speak a cook and she really enjoyed every- about where I am from. After we had thing she made. Some of the other introduced ourselves and I explained foods include dates, chicken, rice and why we were meeting, the first thing yogurts. she did was attempt to teach me how She hadn’t eaten much processed to write my name in Arabic. Long food until she came to America and story short, I absolutely do not know she said that “she has eaten way to how to write my name in her language many things that came out of a box at all. packaged in a bag.” That was funny She told me about how her parents to me because most people don’t even would make the same food all of the think about it when we are eating time back home and there was not too processed foods because it is so normal much variety for her but here “there to us. is a different type of food everywhere

Iran Hadley Jeffries; Partner: Alimohammod Iranian Khoresh Fesenjan (pomegranate chicken stew) Heat olive oil in a large skillet over duce heat to low, cover, and simmer medium heat. Place chicken and on- for 1 1/2 hours, stirring occasionally. ions in skillet, and cook 20 minutes, (If the sauce becomes too thick, stir stirring occasionally. Mix in pureed in 1/4 cup warm water.) Mix in sug- walnuts, salt, pomegranate juice, ar, adjust seasoning, and simmer 30 and cardamom. Bring to a boil. Re- minutes more

Ali is 31 years old and is studying Ali has been raised in an Islamic computer engineering. He has a wife household and carries out these values of three years and that was set up in his life. However, he did admit that and arranged by his parents. He has a he isn’t very consistent on the prac- baby girl. It was pretty adorable how tice of his religion and worship time. I excited he was to be a dad. He probably sympathized with him because he told showed me 20+ different pictures of his me he has to deal with a lot of ignorant daughter. questions and discriminatory content Ali expressed how much he loves his like ISIS references with uneducated, wife’s cooking. He really misses food immature boys at his school. It hurts my from his native land, but he knows his heart that Ali has to overhear people wife does her best to make their recipes make “bomb jokes” when they learn that as close to the norm as possible. he is from Iran.

10 Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded Iran Kiley Myers; Partner: Atefeh judged each other’s opinions. Joujeh (chicken) Kabab Atefeh was born into the Muslim religion. She doesn’t eat or drink 1 lb boneless skinless chicken alcohol. I love pork and would not be breast able to follow this rule, but I know it ¼ cup olive oil has to do with religion, and I accept ¼ cup fresh lemon juice that. 1/8 teaspoon cinnamon She spoke Persian (also known as 3 garlic cloves, minced Farsi) and learned English from Kin- Salt and black pepper to taste dergarten on. I really wish we learned 1 green pepper, in 1 inch a second language that young. Lan- 3 onions, par-boiled, in 1 inch guage is an important aspect every- Skewers where, and it would be nice to know a Combine oil, lemon, cinna- second language. mon, garlic, salt and pepper I’m a baker and love to bake every- (marinade) thing besides bread. This is opposite Remove all fat and mem- with Atefeh. She makes bread daily. brane from chicken; cut into She said it took her a lot of different 1 inch cubes and combine recipes and methods to find the best with marinade (refrigerate 2-3 recipe. hours) She didn’t know there was such a Let stand at room tempera- thing as cupcakes. In Iran everything ture 30 minutes before grilling was called . Thread skewers with chick- Despite the fact that people think en, onions and peppers Iranian dishes are spicy, Atefeh does Grill or broil until golden; not like strong spicy foods. She loves do not overcook to add garnish to plates. Serve with pita or over rice Atefeh believes the food will taste on plate better if you cook with love. We both agree it’s an honor to share food you Atefeh is from Tehran, Iran. There make with others. It brings everyone is about nine million people in Teh- together. ran. She really thinks of the U.S. as For holidays, they eat fancier food her second home. This really makes such as curry with rice and different me proud to be an American. I do not kinds of kebabs. Noruz is a holiday want to be known as the country that in Iran, specifically their New Year hates everyone. (Noruz means new day in Persian). It Atefeh said immigration was a begins on March 21 or the first day of long and hard process. It took six spring. This holiday is related to Zoro- months to get her visa. Some other astrianism and Parsiism. It’s a 13 day people she knew didn’t get accepted, celebration where people eat fresh, and it was hard to witness. We never green foods. interrupted each other and never

Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded 11 Iran Adrienne Mackenzie and RyannSchoene Tonight I attended a Sufi concert in which two musicians played traditional folk songs from the Middle East, particularly from Iran and Turkey. The Sufi music was beautiful. It had an almost hypnotic quality. One song was particularly appealing. I closed my eyes to focus. There were also readings of ancient Persian poems and an explanation of the instru- ments used, and a brief history of the Sufi and their role in the Middle East. Surprisingly, the poems mentioned Jesus and references to Christianity and Judaism many times; I was unprepared because I was under the impression that the Sufi were Islamic. I learned tonight that although the Sufi are a group of Islamic mystics, they also have a great deal of respect for other religions. Jesus in particular is regarded as a Sufi hero or a “patron saint” of love, compassion, and kindness. I was stunned. In a day and age when almost all of what the media ever reports on in regards to the Middle East is hatred and violence, I was just amazed to find out the Sufi have passed down their way of life through literally thousands of years of strife. -- Adrienne The performance was extremely powerful and had much gravity. Even though you didn’t know what words were saying, you could feel what they were saying, and the songs gave you a sense of relaxation and spiritual connection. … It was nice to be in an environment where people can all get together and forget about their differences, but come together in unity and all enjoy the same music. -- Jenna One thing I particularly noticed was how calming (the singer) Amir Vahab’s voice was. It created this feeling of peace in the room so the concert really made me feel relaxed. A lot of the topics that Amir addressed in his lyrics regarded peace and love for one another. It helped me remember to treat people more kindly and not separate each other because we all come from the same place. -- Ryann

Turkmenistan Sarah Weidler; Partner: Jennet Islak Kek : Preheat oven to 350 degrees. 3 eggs For cake: mix eggs sugar, oil, m ilk, 1 cup sugar½ cup vegetable oil and in one bowl. In another 1 cup milk 1 teaspoon vanilla bowl, mix flour, cocoa, and baking 2 cups flour powder. Add the flour mixture to 3 tablespoons cocoa the egg mixture. Bake the cake for 1 teaspoon vanilla approximately 30 minutes. 2 cups flour With 10 minutes remaining for 3 tablespoons cocoa 1 teaspoon baking powder the cake, begin making the sauce. Coconut shavings (optional) For the sauce: combine sugar, milk sauce: & oil in the saucepan. Heat until ½ cup sugar ingredients are combined and then 1 cup milk stir in the cocoa. Heat ‘til sauce is ½ cup vegetable oil 2 tablespoons cocoa slightly thinckened and well-mixed. Pour sauce before serving.

12 Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded Turkmenistan Sarah Weidler; Partner: Jennet One of Jennet’s favorite dishes is fast food. She does not understand why called “plov” or “palow” in Turkmen. Americans eat so much unhealthy and It’s a dish with rice and meat, typically gross food. She told me she always gets lamb. She also told me about special something without meat at McDonalds steamed dumplings called “manty” (see and gets funny looks for it. recipe at end). One of the most interest- Turkmenistan has organic and ing foods she told me about was frozen healthy foods. She dislikes that it is pork fat. In winter, people in Turkmen- difficult to find naturally grown foods, istan slice off a piece of frozen pork fat meats, and even dairy products. Meats from the block (like cheese) and eat it and dairy products in America often with bread. It’s supposed to keep you upset her stomach, as they are grown warm during the winter when you eat it. in a vastly different manner than in Jennet is Islamic, specifically Quranic Turkmenistan. Muslim. She likes to find spiritual One food Jennet is intrigued by are fulfillment through religion. Specific foods she called “half prepared” foods. I holiday foods are dograma. Dograma found out she was talking about frozen is a special dish made of bread pieces, foods and meals which are very uncom- onions, and meat. It’s served on the Sac- mon in Turkmenistan. She also found rifice Holiday, which is a holiday that bottled water strange. She is shocked celebrates Abraham and the sacrifice of that people charge money for “plastic his son. It is a religious holiday related waste and water which should be free.” to the Islamic religion, as nearly 80% of Jennet is an environmental science major her country is Muslim. They celebrate and concerned about the waste. by getting together in a large group We discussed my home and garden and eating foods like dograma. It’s less and the chickens I raise. Jennet lives in like a party and more like a feast. There the capital of Turkmenistan and doesn’t are quite a few Russian Christians in have room for gardening. She told me the country as well because it was once rural farmers grow rice, beans and settled by the Soviet Union and some cotton. of the Russian families remained in the A cake she likes to cook is called country. “islak kek” or “wet cake.” She described Her least favorite American food is it like a brownie.

Dough: Manty (Steamed Dumplings) 4 cups flour (500 g.) To make dough, combine 1 teaspoon salt flour and salt in a bowl. Add the 1 cup water, approx.. (200 mL) small amount of water at a time Filling: and knead until you have a hard 2 lbs ground beef (1 kg) dough. Divide the dough into 2 1 onion, minced balls. Keep one covered while your 4 potatoes, peeled and cubed roll out the other ball on a lightly 4 tablespoons water floured surface to a thickness of Salt about 2 mm (1/16 inch). Fold the Black and red pepper sheet in a zig-zag manner and slice Yogurt Sauce: the strip into squares. Unfold each 1 ½ cup plain yogurt (200 g.) square, stack the strips on top of 1 garlic clove, grated one another and slice into squares 1 pinch dried mint again. (Continued) 1 pinch red pepper

Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded 13 Turkmenistan Sarah Weidler; Partner: Jennet

(Manty, continued) Spread the square sheets and place about a tablespoon of the filling in the center of each square. To seal the dumplings, take two opposite corners of the square and pinch them together in the middle. Repeat with the other two corners and then pinch the adjacent corners together. Fill the steamer pot with water and bring to a boil. Grease the steamer tiers with butter and place the dumplings in the steamer with a bit of space between them. Stack the steamer tiers on top of the boiling pot, close the lid and steam for 25-30 minutes. Meanwhile prepare the yogurt sauce. Grate a clove of garlic over a bowl of yogurt. Add the dried mint and ground pepper and mix well. When the dumplings are ready, transfer them to a serving dish and serve with yogurt sauce.

India Ryann Schoene; Partner: Bratati

Patishapta

Filling: For the crepes: Grated Coconut (Narkel Kora): Add all dry ingredients together 3cups and mix well Jaggery (Gur) or brown sugar: 1cup Pour the milk with constant Cardamom (Elaich): 1/4 teapoon stirring to avoid lump formation, the Crepes: batter should be smooth and freely (Maida): 1cup flowing (add excess milk if required) Seomlina (Suji): 1/2 cup Heat a frying pan (preferably Rice flour (Chal guro): 1/2cup non-stick) and pour in 1 tablespoon Milk (Dudh): 1cup on oil, spread it with a kitchen paper Sunflower oil for frying Take a small bowl of batter and For the filling: spread it evenly on the pan to make In a wok heat the jaggery, as it a round shape, do it quick before the start melting add the coconut batter sets Put in the cardamom powder and Place the filling lengthwise at the stir till the coconut mixes well with center of the crepe the jaggery Fold the crepe from both sides Cook till the coconut feels sticky and wait till it turns light brown Take out of flame and keep aside

Bratati is from West Bangal in India. are pretty spicy. She and her husband She told me that food in India is very cook a lot of authentic Indian food different than the food in the states. at their home, and they have some Most of the food that she eats in India friends who will go get them some

14 Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded India Ryann Schoene; Partner: Bratati spices to cook with from Indian stores She also mentioned that people dress in Denver. really different here. What she likes in the U.S. is burg- One food she told me about was ers. A lot of people in her country Chingri Maacher Malaikari. I looked don’t eat a lot of meat depending on it up on Google, and found out that in their religion, but she still eats meat English it means “spicy Bengali Prawn because “it was too good not to eat!” Curry with Coconut.” The food is Growing up, her first language cooked in coconut milk with a variety was Bengali, but everyone around of mild spices and served with rice. India learns English as children. This She said it always makes the house is because there are so many different smell really good when someone languages across India. She told me it’s makes it. more respectful to learn English than Another food was Lunchi Aloor to learn other languages used in the Dum. It is normally cooked for country to avoid a sense of favoritism breakfast. is deep-fried for other regions of the country. made of wheat flour. Bratati said peo- She really likes how slow paced ple eat them for other meals as well. people are in Laramie and how there A popular dessert she told me aren’t too many people in one area. about was Patishapta. This is a rice She finds it odd that we sometimes flour crepe with coconut and jaggery call our professors or teachers by their (cane sugar) filling. The crepe is then first names. It’s pretty understandable filled with typically whatever people to me that she would find that weird. want, so it’s a chance to get creative!

Bangladesh Adrienne Mackenzie; Partner: Faisal

Murgir Korma (chicken curry with eggs) 2 lbs chicken, on low heat, stirring time to time to 1 cup onion, chopped prevent burning. 3 tablespoon ginger, chopped 3. Once chicken is tender and 3 tablespoon garlic, chopped cooked through, add the boiled 3-4 red chili eggs. Add 2 cups of water and cook 2 teaspoon turmeric powder in medium heat for 4-6 minutes ½ cup mustard oil until gravy thickens to your desired salt, according to taste consistency. 6 boiled eggs, peeled (optional) Note: Bengalis eat with their 1. In a heavy bottomed pan, add hand. Fair warning, this curry may all ingredients and marinate for 15 stain your nails a bit yellow due to minutes to an hour. the turmeric. 2. Turn on stove and sauté for Source: withaspin.com; Recipe by Lail about 5-6 minutes, and cook covered Hossain; Permission Sought 10/18/2016

Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded 15 Bangladesh Adrienne Mackenzie; Partner: Faisal It surprised me to discover that human rights abouses carried out by many different genres of music are ex- the Bangladesh government. (There tremely popular in Bangladesh as well is no freedom of the press; dissenters and most of the music listened to in are often kidnapped, tortured, and/or Bangladesh is imported from the West. killed; there’s mass government corrup- The sari is the traditional clothing of tion resulting in buying of votes; there’s choice for women living in Bangladesh. discrimination against Buddhists and For men, the kurta (a type of shirt) and Hindus.) The economy is based off the sherwani (a dress-like clothing) are agriculture and fabric. It produces all of customarily worn. Fashion is quickly its own food, but imports all technol- becoming more western as well. ogy. Most people do not use vehicles, Faisal brought his wife, Munia, they rely on public transportation with and an ethnic dish with him. His wife trains and boats. doesn’t speak advanced English, but Most of the people in Bangladesh she was generally able to keep up with are descendants from ancient tribes the conversation. The food was a spicy that possess similar racial backgrounds. concoction of rice and chicken. There There is very little racial tension. Faisal was definitely cinnamon and carda- and his wife were surprised that Amer- mom incorporated as well. ica has had issues with racial tension Children are taught to speak in Ben- because they view American diversity gali and English from the very first day as a strength that should be celebrated. they enter the public education system. Women’s rights are a huge issue Also, public universities are generally in Bangladesh. Islam tends to treat more affordable in Bangladesh than in women as inferior to men, and cultur- the U.S. ally it is common for girls around the There have been people living in age of 14 or 15 years old to be given the for most of as child brides in arranged marriages. human history. Modern day Bangla- Thanks to Western influences and more desh can trace most of its culture to widespread education, these trends are the Mughal Empire, which ruled in beginning to fade. An excellent example the area for about 4000 years before of this would be specific laws that have being usurped by the British colony in made it easier for women to divorce an 1937, when Bangladesh and Pakistan abusive husband. were combined into one independent Today at lunch, Faisal and Munia nation. Due to culture and economic covered many topics leading to many strife, the people of Bangladesh revolt- fascinating compare and contrast ed and split away from Pakistan in the conversations about the U.S. and early 1970s. Bangladesh is now its own Bangladesh. Faisal mentioned that his country. wife greatly enjoys our and her The government is largely based English has increased just from being off the British system of governance. with me once a week! I didn’t realize I Bangladesh is one of the few nations was having that effect on her. in Southeast Asia that actively resists Munia and I are going to have a “spa Russian influence in favor of American day” in which we decorate our hands assistance. Unfortunately, the relation- with henna. I will also introduce her to ship between Bangladesh and the US nail polish. has become somewhat strained due to Munia owns a sari, which is a type

16 Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded Bangladesh Adrienne Mackenzie; Partner: Faisal of outfit traditionally worn by Bengali served. Curry and cinnamon were women. It consists of a blouse, pet- used liberally in the food preparation. ticoat, and a 12-foot-long piece of deco- Tea is usually served with dinner in rative faboric that is draped over the Bangladesh, but Faisal and Munia first two garments. Bengali weddings have developed a taste for Coke, so are extremely ornate and typically last we drank that instead. Munia brought anywhere between three to seven days. cookies from Bangladesh; she thawed Faisal and his wife prepared several some of them for us to try. The main dishes. They were kind enough to ingredient in these cookies is evidently reduce the spices commonly used milk. They tasted like flour to me. because most Americans can’t han- I love this service learning project! dle traditional Bengali foods. Rice, Not only have I learned so much, but chicken, lamb, and boiled eggs were I’ve also made new friends!

Nepal Bryanna Mickelson; Partner: Roshan Nepali Bhat 4 tbsp olive oil Drain and bring to a boil in 4-5 1 cup yellow or brown lentils cups water 4 to 5 cups water (depending on consis- Add all spices (salt, turmeric, tency preference) chili powder) 1 cup chopped onions 2 red dried chilis Reduce heat, simmer (covered) 1/2 cup chopped tomato for 20-30 minutes until lentils resem- 1 tsp turmeric ble the consistency of a porridge 1 tsp chili powder Stir fry the onions, tomato in curry powder to taste separate pan salt to taste Stir onions and tomato into lentils Wash lentils (soak for 10 min.) a few minutes before they’re done.

Nepal is a small country sand- festivals. Each is a time off from work. wiched between China and India. In celebration of their main god, they The northern parts are influenced by smoke weed because this god is sup- Chinese culture, while the southern posedly always stoned. parts are more influenced by Indian In Nepal, grades 1-10 are together culture. They eat a lot of rice, some- and 11-12 is like college followed by times a curry like food, and something more college. Roshan was surprised called dal. that K-12 was free education and col- Roshan noted how friendly Ameri- lege is so expensive in the U.S. cans are. He said in his culture, people This was a very exciting experience don’t smile and not to strangers on for me to see other aspects of my own the street. But in Nepal friendship is culture through someone else’s eyes. highly valued. It is not as casual like it Roshan’s wife … didn’t like the is here. sweet and salty flavor combination. The Nepal culture has 15 or more In Nepal, arranged marriages are big festivals and at least 50 smaller done. Couples don’t meet until their

Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded 17 Nepal Bryanna Mickelson; Partner: Roshan wedding night. Parents pick spouses They are Hindu. There are for their children. Then traditionally 330,000,000 gods in their religion. They they live with the husband’s family, in- do some animalistic sacrifice of goats cluding extended family. Roshan and or sheep depending on the day and the his wife were classmates and fell in god. They see cows as holy animals. love that way; they then went to their They believe in reincarnation which is parents to arrange the marriage. Brides why they see divorce as such a taboo. wear red in their wedding ceremonies, When boys come of age, they get a including a red saree and a bindi (red sacred necklace they wear pretty much dot worn on the forehead of women). every day. It is required for them to get The ring his wife wore was red as well. married.

Nepali Basmati Rice 1 1⁄2 cups uncooked basmati rice medium-low heat and cook onion 2 tablespoons vegetable oil until soft. 1 medium onion, peeled and finely Add all ingredients & spices, (ex- chopped cept salt) to the pan and stir fry for 2 2 cinnamon sticks (whole, approx 2 inches each) minutes over medium heat. 2 whole cloves Add 2 cups of water to the pan 1 bay leaf with salt and bring to a boil then 4 ounces cashews (don’t need to be cover tightly and turn the heat to whole) low. 2 ounces sultanas (golden raisins) Simmer for 20 minutes, adding 1 teaspoon salt additional water during cooking, if Wash the rice several times and necessary, until rice is tender and let it soak for 30 minutes. fluffy and all the water is absorbed. Drain the rice well in a sieve. Remove bay leaf, cloves and cinna- Heat the oil in a skillet over mon sticks before serving.

China Jenna Bishop; Partner: Chen Chen used to live in a town about Chen said that northern China has a 15 minutes away from Shanghai, so he diet full of flour and things made from grew up with southeastern Chinese flour, and southern China is a region traditions. He explained that northern that consumes most of the rice. China has different traditions regard- Chen eats three meals a day at 7:20, ing food than the southern, particularly noon, and 6:00 pm. He usually alter- when it comes to flavoring. The north- nates between two meals throughout ern part of China eats foods that are the week for breakfast. Porridge with predominately salty in nature, whereas cabbage is one of them. He takes pride the southern Chinese eat foods that in the fact that he does not repeat tend to be sweeter. I always assumed dinner or lunch meals more than once a that all of China ate rice regularly, but week, even if it is a subtle change such

18 Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded China Jenna Bishop; Partner: Chen

Shanghai Chicken 2 boneless skinless chicken breasts Cut chicken into small cubes and 2 tablespoons oil (I use cooking sauté in oil until firm. spray) Stir in celery and sauté until 2 cups celery, sliced diagonally crisp-tender, about 2 minutes. 2 cups fresh bean spouts Stir in next 6 ingredients, bean 1 (5 oz.) can sliced water chestnuts sprouts through green onions. 3 1 10 ⁄4 oz. cream of mushroom soup Bring to boil, reduce heat and 2 tablespoons soy sauce simmer 2 minutes. 1 cup sliced green onion Serve over rice and top with 1 (2 ounce) jar sliced pimentos noodles. 3 cups hot Source: www.food.com; Recipe: Chef 1 (3 ounce) can chow mein noodles PotPie; Used with permission.

as pork with carrots one day and pork Americans, but they didn’t like it since with mushrooms another day. He goes the tastes are so different that our food. to Panda Express if he is too busy to His diet consists of a lot of rice, cook. pork, and vegetables. He shops one or He does not like American food. two times a month in Denver to pur- He also doesn’t like American Chinese chase the ingredients from a Chinese food very well since it is different than market. authentic Chinese food. He has never His mother cooked for him in Chi- tried sweet potatoes, but I plan on na. “I didn’t start cooking for myself making him some to try. until I was in America, and for the first One traditional meal that is a favor- three months, I was very bad.” He said ite is a mix of mashed potatoes with that many people from other places in vegetables and beef. Another is lamb China don’t like the food of his region cooked a special way. He cooked it for because it is very greasy and sweet.

Taiwan Shelby Galik; Partner: Fanny Oyster Omelets ¼ cup ketchup 1 teaspoon sweet potato ingr. in saucepan. Cook ¼ cup rice vinegar starch (see note above) over med., stirring, until 1 tablespoon sugar 1/4 cup cold water sugar dissolves, about 2 1 tablespoon soy sauce 1 tablespoon vegetable, minutes. In bowl, whisk ½ t. red paste peanut, or canola oil together cornstarch with 1 teaspoon cornstarch 3 to 4 raw oysters 1/2 cup water. Whisk mix- 1/2 cup cold water 1 scallion, chopped ture into ketchup mixture Omelet: 1/4/ cup celery leaves, and cook, stirring, until 2 eggs roughly torn or chopped bubbling & thickened, ¼ teaspoon salt about 1 minute. Remove Pinch grnd white pepper Sauce: Combine first 4 from heat and set aside.

Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded 19 Taiwan Shelby Galik; Partner: Fanny

Oyster omelet, cont'd: edges occasionally and the surface and spill over Whisk omelet ingredients tilting the pan to let raw the edges slightly. Place in a small bowl thorough- eggs run under the om- the scallions and celery ly.Heat oil in skillet over elet, continuing to cook greens on top of omelet. medium-high heat. Add until most of the eggs are Reduce heat to medi- the oysters and cook, cooked but top surface um-low and cover the pan stirring, for 30 seconds. is still moist. Pour sweet briefly to allow the greens Add the egg mixture potato mixture over the to slightly wilt, about 1 and cook, pushing in the eggs, letting it run across minute.

Fanny told me she thinks Taiwan eats what sounds good. She also didn’t is a high-context country because they have a favorite meal, but she said that are not direct with each other and in- her favorite food is “Taiwanese food.” stead assume that the other person will Fanny follows a mix of Taoism and understand what they’re implying. We Buddhism. She goes to a temple, uses talked about how in America, there incense, and worships gods and ances- are rude questions like, “How old are tors. There’s a shrine for the ancestors, you?” or “How much do you weight?” and they burn money to the gods. She was surprised about this because There are no dietary restrictions. She n Taiwan, there aren’t any particularly believes in paradise and hell. She goes rude questions you can ask someone. to the temple at New Year. She also She told me that Americans are goes there before a big test to pray. much more independent because One dish is bawan. It literally Taiwanese teenagers will often live means ‘meat sphere’. They are a with their parents and rely on them kind of large dumpling made from a for most of or all of their lives. I asked gelatinous tapioca starch dough and what kinds of foods Taiwanese people stuffed with pork and vegetables, most usually eat, and if she knew of any commonly mushrooms and bamboo geographic factors that influenced it, shoots. A common dessert is langying but she wasn’t sure and said she just (steamed sticky rice cake).

South Korea Katerra Skinner; Partner: Byeong

Kalbi 5-10 lbs beef short ribs 1/4 cup sesame oil move blood, changing 8 oz Memmi Noodle 5-6 Tbs. chopped the water once during Soup Base by Kik- garlic the hour. koman 1 onion, peeled and Drain ribs. Trim 1 cup sugar cut into chunks excess fat. 5-6 Tbs. fresh ground 1 Korean pear, peeled, Soak ribs in blend- pepper cored, chunks ed marinade for 24 1/2 cup corn syrup Combine all ingre- hours. (Quicker mari- 1/4 cup sake dients and liquefy in nade time: 5-6 hours). 1/4 cup sweet cooking blender. Set aside. Grill meat rice wine Soak ribs in cold 1/4 cup plum extract water for 1 hour to re-

20 Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded South Korea Katerra Skinner; Partner: Byeong

“What does food mean to you?” I have your chopsticks crossed when on asked Byeong in one of our meetings. the chopstick rest as well. You must Family is one of the most important finish everything on your plate, and aspects when it comes to the Korean always refuse the first offer of second culture, and food plays a big part in helpings. bringing family together. Not only does Usual Korean meals consist of rice food bring together family members, and side dishes. Koreans have used but it also brings together their country various ingredients and developed dif- as a whole when it comes to holidays ferent recipes. Therefore, there is a large and other festivities. variety of dishes and food from differ- Although now he lives in America, ent regions and for different seasons. Byeong still embraces Korean - Gim-chi and other fermented sauces are which is largely based on rice, vege- representatives of Korean traditional tables, and meat. Living here, he has food, and Koreans take much pride in let go of some of the dining etiquette them. For Koreans, rice is a staple food. and table manners that he otherwise Their typical side dishes are soups, pot- practiced at home. stews with various ingredients, cooked If you are invited to a traditional vegetables, , pickles, salted sea South Korean’s house, it is typical to food, dried fishes, and steamed meat. remove your shoes upon entering their Gimchi, paste or sauce, and salted sea house. Showing up 30 minutes late is food are always served. The uniqueness totally okay and will not be taken into of Korean food is in the seasoning. For offence. The host will individually greet most of their food, Koreans use various each guest, and pour drinks for the kinds of seasoning made of soy sauce, guests in their presence. After the meal, scallions, garlic, sesame, sesame oil, it is typical for the host to accompany pepper, and red pepper powder. the guests out, as it is seen as insulting Koreans have also enjoyed drink- to wish your guests farewell indoors. ing tea for a long time and developed It is also not uncommon to receive a their own tea ceremony. Through the thank you note the following day after ceremony people meditate and nourish being invited to dinner. their virtuous spirit. Tea must have a When it comes to table manners, mild taste and scent, and those who en- there are many things that could be joy tea say that there are five pleasures seen as disrespectful to your host and in tea drinking: the sound of water his family. You must wait to be seated, boiling, the warmth of the tea cup, its for there could be a strict protocol that color, its taste, and its scent. Tea is good must be followed. Elders are always for making your mind clear, improving served first, and you must wait to start memory, preventing cancer, purifying eating until they have already started the body, and lowering cholesterol. doing so. Using chopsticks is the main There are a lot of tea clubs in Korea, way to eat, so of course they come with which develop the tea culture in Korea. guidelines as well. Never point at some- In my last meeting with Byeong, one with your chopsticks, and do not I asked him to email me a particular pierce your food with your chopsticks. family recipe that he was fond of. He If you are done, place your chopsticks emailed me the recipe to a dish called on the chopstick rest, never across your Kalbi, which is a Korean barbecued rice bowl. It is a sign of disrespect to beef. (See recipe previous page.)

Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded 21 Japan Addy Hart; Partner: Asami

Niku-jaga 3 potatoes for about 3 minutes after frying up Thin slices of beef a little. 1 onion The final step is to pour soy sauce 1 carrot and sweet sake into the pan and Soup stock cook them well. It is important to Salad oil skim the scum from the soup during Soy sauce this stage. If almost all the soup Sugar evaporates, the food is ready to eat! Sweet sake Let’s drain the potatoes before Cooking wine putting them into the pan. The Let’s peel and cut a potato in four color of the dish will be beautiful parts. After that soak them in cold by garnishing boiled green beans water. The next step is to slice the or snow peas with the plate. You onions and carrots. Please cut thinly can use thinly sliced port instead of sliced beef to eat easily as well. beef. There is another recipe that we Put salad oil in a pan and stir-fry use noodle-like strips of konnyaku. beef quickly until the color changes Konnyaku is Japanese food made and then please add the vegetables. of a plant, water and milk of lime. Next let’s add soup stock, cooking The plant belongs to the family of wine, and sugar and stew foodstuffs Araccae.

Asami is from Saitami, Japan with her hometown, there’s a national park a pAsami is an exchange student from called Shibazakura Hills, where there Japan. She is from Saitami, a prefecture are beautiful cherry trees. There are of Tokyo. She came to the University also many rice farms near her home of Wyoming to learn more English, and she sometimes misses the really study geography, and see Wyoming’s yummy rice. nature. It was a pleasure getting to know In Saitami there are many rivers Asami because of her kindness and the including Shiba and Arakewa. Near opportunity to learn about her culture.

22 Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded Japan Avery Walcher Partner: Shota

Japanese Beef Curry 300 grams beef (brisket is great, but ple, beef stock and salt, and simmer you can also try short ribs or other uncovered for 20 minutes, stirring cuts), cut into bite-sized cubes occasionally. Salt and pepper for the beef Meanwhile make the roux. In a 2 1/2 tablespoons butter skillet, melt the butter over medium 400 g. onions, sliced as thin as pos- sible heat and add the flour. Stir, stir, stir, 10 grams ginger, finely grated stir, stir until the butter and flour 2 cloves garlic, finely grated fuse and swell. 1 large carrot, peeled and cut into Don’t stop stirring, or the roux wedges, rangiri style will burn! After about 20 minutes or 1 large apple, peeled and coarsely so, the roux will become the “color grated of a fox,” as the say in Japan, a deep 5 cups beef stock tan color. At this point, add the curry 1 tablespoon salt and garam masala, and cook and stir 300 g. new potatoes, peeled, diced for 30 seconds, until the spices re- For Roux: 4 tablespoons butter lease their aroma. Turn off the heat. 7 tablespoons flour Add a ladleful or two of cooking 2 tablespoons curry powder (I use liquid from the stock and mix into a Japanese S&B curry powder, but a paste. Madras curry powder is fine, too) Add the roux paste into the 2 tablespoons garam masala stockpot, and stir to combine. Add Season the beef with salt and the potatoes. mer uncovered on low pepper. Melt the butter in a stockpot heat, stirring occasionally. Cook large enough to hold 5 quarts of liq- for about 1 hour, or until the beef uid, over medium heat. Add the on- becomes tender and the curry thick. ions, ginger, garlic, carrots and beef. Serve the curry with Japanese short Stir and cook for about 5 minutes grained rice on the side. Enjoy. until the onions become translucent and the beef browned. Add the ap-

Shota spent three years living in San chuo-shi, Ehime. I asked him about Jose, California, he lived in Iowa and recipe ideas, he mentioned: gyoza, spent his senior year of high school in tonkatsu, and yakitori. Michigan. He played on the football His grandfather was an occupational team in both states, which was a hint hunter and often would hunt wild boar. to me that he is very Americanized. He went on to explain that every new Alongside this to show how Ameri- year’s day, his family would have a big canized he is, he also called me and his cookout and eat one of the wild boars friends, “dude,” and uses slang when that his grandfather would hunt. His talking. I started to ask about food, and grandmother would cook curry and he he said he loves Mexican food from grew up eating it often. living in California. Curry came to Japan through the He was born and raised Shikoku, British because it was a cheap way to Japan, which is the smallest of Japan’s feed troops and the Japanese spices major islands and he lived in Shikoku- added flavor to the dish very easily.

Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded 23 Japan Avery Walcher; Partner: Shota

Nowadays, curry is a staple in the potatoes. He told me that Japanese Japanese home. Shota explained its curry is more like a hearty stew rather difference than other curries through than a curry to Americans. Gyoza is a the world, as it is thicker and sweeter Japanese pan-fried dumplings which than others. It also often has an extra have always been some of my favor- depth of flavor that is unique. He told ites. Shota agreed that he liked them me that is often has big hunks of meat, as well. lots of caramelized onions, carrots and

Japanese Gyoza (Dumplings) 1 package (or about 45) gyoza - 2 shiitake mushrooms pers (or make Homemade Gyoza 1 clove garlic, minced Wrappers) 1 tsp. grated ginger 1½ Tbsp. oil for frying each batch of Seasonings gyoza ½ Tbsp. sake ¼ cup water for frying each batch of ½ Tbsp. sesame oil gyoza 1 tsp. soy sauce 1 Tbsp. sesame oil for frying each ¼ tsp. salt batch of gyoza Freshly ground black pepper Filling Dipping Sauce 10 oz (290 g) ground pork 1 Tbsp. rice vinegar 2-3 cabbage leaves 1 Tbsp. soy sauce 1-2 green onion/scallion ⅛ tsp. La-Yu (Japanese chili oil)

Microwave cabbage leaves for 1 minute and chop into very small pieces. Mince green onion and shiitake mushrooms as well. Combine the meat and seasonings and knead the mixture with hands until the texture becomes sticky. Add the rest of fillings and continue to knead. Wrap the filling with gyoza wrappers Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down (in two rows or in a circular shape). When the bottom of the gyoza turns golden brown, add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 2 minutes or until most of the water evaporates. Remove the lid to evaporate any remaining water. Add sesame oil and cook uncovered until the gyoza is nice and crisp on the bottom. Transfer to a plate. For the gyoza lined up in circular shape, place a serving plate on top of the pan and quickly flip. For the dipping sauce, combine the sauce ingredients in a small plate and mix all together. Serve the gyoza with dipping sauce.

24 Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded New Zealand Avery Walcher; Partner: Dan

Dan has lived in Tauranga New Zealand for all of his life. New Zealand Birdseed Bar He described his life in New 1 cup sesame seeds Zealand to me. For what would 1 cup sunflower seeds be considered to be “high 1 cup coconut school” he went to an all-boys 1 cup cashew nuts, chopped 1 cup sultana (white raisins) school called Tauranga Boys’ ½ cup butter College. Tauranga is one of the ¼ cup honey main business centers in New ½ cup brown sugar Zealand and is much busier Heat the first four ingredients, one after than what life here is like. another in a large frying pan, until toasted and He talked about the variety lightly browned. of food options here, and that Mix with sultanas in a large bowl. there is fast food on every cor- Heat butter, honey and brown sugar to the ner. His friends started asking soft ball stage, then pour over mixture in bowl. Mix well. about cultural things in Amer- Press into pan so it is 2cm thick. ican, parties, and politics. Dan When nearly cold, cut into bars. was saying how conservative Store in airtight container. Americans are, and that he has Source: Food.com; Contributor: Jewelies Used with permission. to watch his mouth a lot. Arapaho, Wyoming

Making Chokecherry Gravy Told by Mary Kate Underwood (http://www.colorado.edu/csilw/alp/stories/biine'eek.pdf) biine'eek. noh nii..., nec, noh ne'nii'sii'iheibi'i Chokecherry gravy. nuhu' biino. And, water, then the berries are put heetbiin... heet.... into water to cook. I will make. niini'cooti'i. heetniini be'eekei'inoo. They taste good. I will make gravy. noh neh'eeno nii... nii... nihii heni- (See that's the short way.) isetei'i, ne'nii'noh'oowouhu' hi'in heetbe'eekei'inoo nuhu' biine'eek. nihii 3o'ohoe. I will make chokecherry gravy. And these, when they are ready, then that uhh flour is stirred into it. Yihko'uyeinoo. Niinoh'oowouhu' 3o'ohoe. I go out and pick berries. Flour is mixed/stirred in.

Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded 25 Arapaho, Wyoming

he'ne'nii'... he'ne'nii'nisicihi'i hi'iihi' Siihe'in..., woow heetnee'eesoo'. niisi[s]c[oo']. It will really be, Now it will be as it Then they are sweetened with sugar. should be. ni'iinisicitootiini'. nih'ou..., maybe you, you uhh, You sweeten it with [sugar]. he'iisni'iini nuhu' niisiscoo'. [If it's] bitter, maybe you would add noh ne'nii'noh'... noh'oowouhu' some more sugar. honoot bisiisetei'i. Then it is stirred until they're all Wohoe'... wohoe'iisiini ceniini, 'oh done. ci'niinohkohu'. Maybe if it's not good, then more is niikootei'i. added. The are boiling. noh ne'nii'iini hi'be'eekootiini' nuhu' ne'nii'iisetei'i. biino. That's when it's ready/they're done. And that's how you make gravy ne'nii'benoucebi'. with these chokecherries. then it is tasted.

’Round the World Recipes Notes

26 Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded Thank you, SLCE!

This project was made possible by a mini grant from SLCE: Service, Leadership and Civic Engagement. Students enrolled in LANG 1101, a First Year Seminar course on Food, Language, and Culture were paired up with international students for the semester. These recipes are a result of the conversations that took place.

Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded 27 Join our class on a trip around the world through conversations, recipes, and reflections. All proceeds from this cookbook will be donated to Heifer International and the Laramie Interfaith Good Samaritan Community Pantry.

28 Fall 2016 | University of Wyoming | LANG 1101 | SLCE Funded