Nothing can beat the taste experience of the thousands of flavours from almost every dish from around the world.
International students at Stellenbosch University cooked up a storm at the international food evening for food enthusiasts.
Every year, Stellenbosch University International holds this event so that international students can showcase and share their best recipes to their fellow Matie friends.
Uwen Simmons (22) from Paarl, a BAcc student at Stellenbosch University said: “The food is amazing so I will eat all I can so that I know what it tastes like.”
Brigith Pineda (24) from Costa Rica, an agriculture engineering student at EARTH University said: “The different cultures we find here is very interesting. I like the nshima meal which is a dish made from maize flour and water and is staple food in Zambia.”
Andrew Lee (23) from Singapore, a chemical engineering student at Stellenbosch University said: “Our table served Singapore fried rice but technically it’s a mixture of many other countries. Our food is inspired by all the different influences from other cultures.”
Andrew Lee and his team at the Singapore table. Photo: Marsha Leitch
The fried rice consists of mixed vegetables, mixed spices, soy sauce, sesame oil, chili powder, shrimp and eggs. This is what we eat back home all the time.”
Karen Geuwypera (21) from Zimbabwe, a BCom investment management student at Stellenbosch University said: “At our table we served fried mopane worms that were very popular, that’s why we ran out of them and tiny smoked fish called kapenta. They are very salty so you need to make it with onions and tomato and not add salt since they are salty without it.
Karen Geuwypera and her teammate at the Zimbabwe table. Photo: Marsha Leitch
In our country we have a variety of vegetables. What we would do is cut them up, boil them and dry them so that we can preserve it. You can store the dried vegetables up and use them when needed for a meal.”
Johanne Novum (24) from Norway, a theology student at Stellenbosch University said: “At our table we made sour cream porridge that consist of sour cream, milk, flour and salt. We would boil it for a long time to get a smooth texture.
Johanne Novum and her team at the Norway table cooking their traditional porridge called Rǿmmegraut.Photo: Marsha Leitch
We put sugar, butter and cinnamon on top of it with salty meat on the side so that you have a mixture of sweet and sour flavours. This is a very traditional Norwegian meal we’d eat during Christmas.”
Duduzile Manda (26) from Vosloorus, a bachelor in social work student at Stellenbosch University said: “At our table we served an ekasi traditional meal called kota. This meal consists of bread, chips, cheese, egg and russians. These ingredients would be put inside the bread as a meal.”
Duduzile Manda and her team cooking up the traditional ekasi meal, Kota.Photo: Marsha Leitch
Some entertain for the crowd on the grass, enjoying their food.Photo: Marsha Leitch
Maio Sheng (20) from China, an International trade’s student at Stellenbosch University said: “At our table we served golden egg fried rice, chicken wings cooked with coca cola, braised pork and kung pao chicken with chopped vegetables. This is a normal meal we would eat in China.”
Golden egg fried rice made in China. Photo: Maio Sheng
Chicken wings made with coca-cola. Photo: Maio Sheng
Braised pork made from the Chinese students. Photo: Maio Sheng
Kung pao chicken and vegetables. Photo: Maio Sheng
There were many other food stands representing their countries such as France, Saudi Arabia, Korea, Libya, Germany, Congo, Italy, Zambia, Ghana, India, Sweden and the USA. -Marsha Leitch