2020

Nigerian Folktale

watch the video

by Rachelle BraunArroz con Pollo from Spain

watch the video

by Vanessa Mbuyi Bitumbula from the Democratic Republic of Congo

watch the video

by Devi PrasadTikka Misala

watch the video

by Neil ChenTaiwanese Egg Pancake

watch the video

Ingredients:

• Oil
• Sweet corn
• Egg
• Egg pancake crust
• Soy Sauce

Directions:

1. Stir the egg in a bowl with sweet corn.
2. Heat a pan and ad some oil, wait until the oil is hot enough to fry an egg.
3. Pour the egg into the pan, when the egg is 50 percent cooked put a crust right on it.
4. Flip the whole thing around, let the pan fry the crust.
5. Add Soy Sauce.
6. Roll the egg pancake.

Tip: Top stick the crust and the egg together, put the crust right on egg when the egg is half cooked.

This dish reminds me home and my childhood, egg pancake has been one of my favorite breakfast since I was young, I remember during the summer break, breakfast and egg pancake is the motivation to wake me up. Furthermore, egg pancake is easy to make, and all the ingredients can be found in La Crosse, you don't have to be very good at cooking to make egg pancake. Also, some people say breakfast is the most important meal during a day, it keeps people energetic and helps people focus better in the morning, while we usually have lots of important stuff to do in the morning. So next time, instead of cereal, omelet, or bacon, try egg pancake, you might like it, more options for breakfast is always good.

by Edith Ben-EbohNigerian Fried Rice

watch the video

Ingredients:

• 6 cups of long grained rice
• 2 large green bell peppers
• 2 onion bulbs
• 3 tbs curry powder
• 1 tsp ginger powder
• 3 cooking spoons of vegetable oil
• 1 tsp thyme
• 3 stock cubes
• 2/3 tbs of pepper
• Mixed vegetables (should include carrots, peas, sweet corn, and spring onions)
• Salt to taste
• Use preferred protein (chicken, beef, turkey, steak, etc.)

Instructions:

1. Prepare a stock solution with the desired protein by cooking and seasoning to desired taste in a pot on medium heat for about 10-15 minutes. (If using chicken, you may also buy an already prepared stock solution or bouillon)
2. Blanch the mixed vegetables, strain, and set aside.
3. Set the stock solution aside and strain to remove any large particles.
4. Dice the onions and set aside; remove the seeds of the green bell pepper and cut into small cubes.
5. Place the reserved stock into a large pot and bring to a boil. As the stock begins to boil, add the parboiled rice, stock cubes, curry powder, garlic powder, onions and salt to taste. Leave to cook on medium heat till done. (Make sure the stock solution and rice are almost at the same level, so it dries up completely when the rice is done).
   TIP: The cooked rice should not be soggy or too tender and grains should not stick together either.
6. You may set aside the rice and heat up vegetable oil in a separate pot/pan. Add the mixed vegetables, green bell peppers, and protein of choice; then add pepper, garlic, curry, and seasoning cube to taste. (stir fry for about 2 mins). You may also serve the protein separately instead.
7. Add the cooked rice in this pot/pan to be fried and do so such that there is even distribution of heat. (stir fry the rice for about 10 minutes).
8. Food is ready to be served.

This dish is one of the fastest dishes to make in Nigeria. And it brings back a feeling of Nostalgia because it was one of the first dishes I ever learnt to make. I hope you enjoy it. Bon appetite.

by Emily Curtiscoconut balls

Total Time: 2.5 hours
Servings: 20 balls
Original recipe: CookingTheGlobe

Ingredients:

• 1/2 cup butter, room temperature
• 1 cup sugar
• 3 cups rolled oats
• 1 teaspoon vanilla extract
• 3 tablespoons cocoa
• 2 tablespoons cold coffee
• 1/2 - 2/3 cup coconut flakes
• 1 - 3 tablespoons water

Instructions:

1. In a bowl, mix together butter, sugar and oats.
2. Stir in cocoa and vanilla extract.
3. Add the cold coffee
4. Add the water tablespoon by tablespoon or until mixture has a sticky consistency. Use water as needed.
5. Roll the mixture into small balls and roll them in the coconut flakes.
6. Place on a sheet pan and refrigerate for 2 hours or until completely set.
7. Enjoy!

by Justin Donkinmilk tart

Pastry Ingredients:

• 2 tablespoons Sugar
• 125 grams (heaped 1/3 cup) Margarine
• 1 Egg
• 2 cups Flour
• 2 heaped teaspoons Baking Powder
• 1 teaspoon salt

Directions:

Beat the margarine and sugar well. Add the egg and beat well. Add salt, flour and baking powder. Divide the mixture into two baking pans. Press down firmly and poke holes into the pastry with a fork. Bake at 375° F for 15 minutes.

Filling Ingredients:

• 4 cups Milk
• 1 large tablespoon Butter
• 2 Eggs
• 1 cup sugar
• 3 ½ tablespoons flour
• 2 ½ tablespoons corn flour
• 1 teaspoon vanilla essence
• 1 teaspoon Cinnamon

Directions:

Put milk into a pot, and add the butter . Place on low heat and allow the mixture to boil. Rear eggs into a separate bowl. Add sugar to the eggs along with flour, corn flour, and vanilla essence. Add this mixture to the pot and cook slowly until thick. Pour the filling into the pastry. Let it cool and sprinkle with cinnamon over the top.

Milk tart is a very common dish in South Africa. Any time there is a special occasion or a get together there is usually always a milk tart involved. It is very easy to make and is something that takes me back home with a single bite. It is very special to me and almost every South African. I hope you enjoy it as much as we do.

by Justin Donkinfried bread

Servings 4| Prep Time 60 min| Total time 1 Hr 20 Min

Ingredients:

• 4 cups flour
• 1 x 10 gram packet Instant Dried Yeast
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 3 tablespoons Oil
• 2- 2 ½ cups Warm Water
• 1 teaspoon Red Chili Flakes
• 1 tablespoon Dried Chives
• Oil for deep frying

Directions:

Sieve the flour and add all of the dry ingredients into a large bowl. Add the oil and then the water bit by bit until you get the consistency of a soft bread dough. The mixture should still be very sticky. Place the dough on a floured surface and gently kneed for 5-10 minutes. You may need to add more flour to prevent the dough from sticking to your fingers. Place the dough in a clean bowl and cover with a cloth. Set the dough aside in a warm spot until the dough has doubled in size. Divide the dough into portions and mold into balls. Deep fry a few vetkoek at a time until golden brown over medium/low heat.

Vetkoek is a prominent part of the Afrikaans culture. I have very fond memories of my dad making these along with a pot of curried mince. These are also something that I enjoyed while walking around the farmers market. You can fill them with pretty much anything that you would put in a regular bun. These are easily my favorite thing to eat from back home. Always reminds me of being home with my family whenever I make them.

egusi soup

by Dieudonne Nwaokomah

watch the video

Ingredients:

• 1 cup of Ground Egusi (melon) seeds
• 2 tins of Tomatoes Sauce
• 1 bulb of Onions (Chopped)
• A portion of Stock Fish
• 2 or 3 tablespoons of Ground Crayfish
• Bitter Leaf (as desired)
• Uziza Leaf (as desired)
• Seasonings: Salt, Ground Pepper, Curry powder, Chilli

Method:

1. Boil Stock fish in a covered large pan to soften for about 1 hour
2. Combine Tomatoes, Onions and Crayfish
3. Blend combination in a blender to a smoothie consistency
4. Boil tomato smoothie in a large pan to reduce water
5. Soak ground melon seeds in two cups of warm water for smooth mixture
6. When the tomato mixture has been reduced add the soaked melon mixture
7. Boil for about 10 minutes while stirring regularly to prevent burning
8. Add boiled, softened stock fish
9. In a separate pan, add Uziza and Bitter leaves to boiling water and heat for about 15mins on high heat
10. Strain excess water to reduce the bitterness and hardness of vegetables
11. Then add the boiled vegetables to the tomato, melon, and fish pan
12. Cook for about 10mins stirring regularly add water for desired consistency

Recipe substitutes and additions

• Dried Fish
• Chicken or meats
• Spinach leaves
• Bell Peppers
• Hot Chilli
• Fresh Tomatoes

Being able to prepare this meal means that I have a reminder of the sort of tastes that are not available here that is unique to my home and family. The cultural attachments to the various ingredients are invaluable.

It can be a challenge to find similar foods to what a foreign student is accustomed to, so, this dish can be a rare connection to family, a familiar way of life and the emotional connection that comes with those things.

This dish is my favourite because it is not difficult to make and can be recreated with alternative ingredients to match any preferences.

The dish does allow the Nigerian foreign student to have a taste of home.

There is not a lot of ingredients and processes that go into the preparation of this meal which makes it ideal for anyone to make anywhere.

by Kate Kangbulgogi

Bulgogi (불고기) literally meaning “fire meat”, is a grilled dish of thin, marinated slices of beef on a barbecue. It is also often stir-fried on a pan in home cooking which I will show you today!

Ingredients:

• 1 1/2 pounds sliced beef (I got this from Woodman’s Food Market meat section!)
• 2 green onions (optional)
• 4 mushrooms (optional)
• 1/2 onion (optional)
• 2 tablespoons vegetable oil (or any other cooking oil)
• 1 teaspoon sesame seeds (optional)
• Following could be replaced by buying bulgogi sauce
  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons sesame oil
  • 1 tablespoon minced garlic (you can mince 3 cloves of garlic yourself or get minced garlic from the store!)
  • Pepper (as much as you love)

Directions:

1. Thinly slice green onions and slice mushrooms and onions.
2. In a medium bowl, combine soy sauce, sugar, sesame oil, garlic and pepper. Mix them making sure there are no sugar precipitate at bottom. This can easily be skipped by having pre-made bulgogi sauce.
3. Combine bulgogi sauce mixture with sliced beef, green onions, mushrooms and onions. Make sure every surface of beef slices are exposed to the mixture. Marinate for a least 2 hours in a refrigerator. I typically leave it overnight.
4. Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Working in batches, add the marinated beef to the pan and cook until charred and cooked through, about 2-3 minutes.
5. Serve immediately, garnish with sesame seeds, if desired. It is best served with rice.

Kate Kang

Bulgogi is probably my first dish that I cooked since I started studying in UWL. Despite I was living in the Reuter Hall at my first semester, I had no skill in cooking but being homesick changed me. I really missed the beautiful harmony the saltiness and sweetness bulgogi so when I found out there are sliced beef at Woodsman’s, I almost screamed in happiness in the store (fortunately, this did not happen and I was not kicked out of the store :)). The dish is relatively easy to cook compared to other Korean dishes (the proof is that I succeed in cooking bulgogi, so chances you will fail is very small)

by Haylee MeyerHaylee Meyer Empanadas de Pino

Ingredients :

Dough:

• 8 and 1/3 cups of flour
• 1/4 cup of white wine (optional)
• 2 and 1/4 cups of HOT water
• 1/2 cup of lard
• 2 TBSP salt

Filling:

• 1.5 lbs. of lean ground beef
• 4 large onions (diced)
• Salt
• Oregano
• Cumin
• Paprika
• Vegetable Oil
• 4 Hard Boiled Eggs
• 1 Olive for each EMPANADA
• Raisins (optional)
• 1 egg with a little bit of water to brush on empanadas

Oven: 450 F approx. 18-25 minutes
Serves: 15 empanadas

Directions:

First, prepare the pino de carne (meat). *Tip* To make the onions not have that harsh taste, boil water and put the diced onions in for about a minute. Strain out water. Next, put in some vegetable oil to fry the onion on medium heat. Try not to use olive oil as it will take the flavor away from the meat. Add oregano, cumin, paprika, and salt to onions. Cook for about 15 to 20 minutes until very tender. Then, add the ground beef to the onion mixture. Add about a half cup of water to help cook the meat. Beef and onions will cook for about 20 minutes on medium low. After mixture is cooked, set aside because it must be COLD in order to fill the empanadas.

Now, prepare the dough. In one bowl, put the flour, salt, wine, and hot water together, mixing it just slightly with hands. Then, pour the lard into the dough mixture. Fold and knead the dough with your hands until it is smooth. Let it rest for at least a half hour in a dry, warm area.

Finally, fill the empanadas. First, roll out the dough into a long log roll shape in order to cut the amount of dough for each empanada. Then, cut the dough for the desired amount. Next you will flatten the dough into a circle shape (to the best of your ability). Once the dough is flattened, use the egg and water mixture and brush that lightly onto the flattened dough. Fill the dough with the meat mixture. Do not put too much or it will break open when folding. After the meat is placed, place a quarter cut of the boiled egg in the empanada as well as one olive and one raisin. The raisin is optional.

Now, fold the empanada. Take one end of the dough and fold it to the other end closing the dough shut (kind of like folding it in half). This will create a half circle. Next, on the top layer of the dough, push the filling together while pushing down to secure the filling into place. After, you will make three folds. Start with the two on the sides vertically. Finally, you will make a fold on the top horizontally. Make sure folds are pushed down but not too tight that it is squished. Lastly, lightly brush the egg mixture on top of empanadas to create a golden-brown look when it is done cooking.

¡Dieciochera! This phrase was screamed for at least one week during fiestas patrias which is Chile’s independence week celebration. For one week, schools and businesses are closed to celebrate this holiday which entails many fondas such as festivals, parties, concerts, drinks and SO MUCH FOOD. One of the typical foods that one would see during this week is empanadas de pino. This was one of my favorite foods while I lived in Santiago, Chile for a semester. It is easy to make, but folding them is tedious work. However, THEY ARE SO DELICIOUS. There were empanadas on every corner in Santiago, but I remember my host mom was always going out of her way to get me the best empanada de pino especially ones that were freshly made. We would sit in the kitchen together and share our spicy mayo while sharing how our day went. The kitchen was always the time where connected with my host family and the Chilean culture. I got to listen to their stories and experiences here in Chile. I will always remember the many memories I have made there.

by Xiying Lidragon

watch video

Yam Cake Stuffed with Red Dates-traditional Chinese Dessert

by Shuheng Jiang

watch the video