The University of Iowa

Sioux Tribe - Lynn Kadner

BISON POT ROAST WITH HOMINY: bison chuck roast, dried hominy, bison stock, sunflower oil, sage springs, dried juniper berries, agave nectar, sage sprigs, dark greens THREE SISTERS BOWL: oil, acorn squash, shallot, hominy, black beans, maple syrup, mint, sage WOJAPI JAM AND FRY BREAD: blueberries, sour cherries, cranberries, honey, flour, baking powder, water, salt

"We don't inherit the earth from our ancestors, we borrow it from our children." --famous proverb Native Americans ate what they hunted, foraged, picked, and what they revered (bison). When finished, they would plant seeds and give back to the land from which they took.

Congo - Coralie Okouango

CHOUX À LA CRÈME AU CITRON: eggs, flour, cornstarch, water, butter, salt, sugar, cardamom, lemon juice, matcha, finger lime caviar

I made this dish  because it reminds me of a family gathering. Usually we have these for a special occasion, after breaking the fast. Choux a la crème is so important in French pastry. I grew up with having choux a la crème flavored with chocolate, coffee, lemon, pistachio and vanilla while enjoying a coffee or tea. It is so special to me due to the fact choux a la crème opens my memories of Paris, France and Brattaville, Congo.

Nepal - Dhruba Aryal

MASKO BARA "black gram pancake": black gram split, cilantro, salt, ginger, garlic, oil, egg, tomato chutney

Newari culture is deeply rooted in religious and traditional festivals, where food plays a central role. Specific dishes are prepared and consumed during festivals and religious ceremonies to honor deities and ancestors. Bara is a popular choice for community feasts and communal dining experiences known as "Bhoj." I lived in the Kathmandu Valley for almost 25 years, so the food of its culture is very dear to me; one of my favorites is bara. 

Minnesota - Laura Lopez

JUICY LUCY: hamburger bun, American cheese, Worcestershire sauce, pepper, garlic powder, ground beef, lettuce, butter pickles, onions, tomatoes, garlic herb aioli.

I am originally from Minnesota, where they are very proud of this dish, especially at the two bars that claim they invented this burger, the 5-8 Club and Matt's Bar, which names it the "Jucy Lucy." Time Magazine listed the Juicy Lucy as one of the most influential burgers of all time.

Mexico - Ace Ambriz

MANGONADA: mango, mango sorbet/ice,  mango juice, cane sugar, lime juice, Tajín, tamarind straw, chamoy, agave

Chilies are a part of our daily food and culture. They are added to just about any dish, even candy. Spicy food is used to boost the immune system, metabolism, and fight inflammation. Chamoy is very popular in Mexico, but the salty-sweet-sour-spicy dish and its name likely come from Asian immigrants.

Mexico - Alejandro Hernandez

FLAUTAS DE POLLO: chicken breast, corn tortillas, white pepper, salt, garlic, yellow onions, iceberg lettuce, tomatoes, queso fresco, guacamole, salsa verde, sour cream
AGUA FRESCA DE PEPINO: cucumber, lime, mint, turbinado sugar

Flautas can be filled with many different things including potatoes, meat, beans, cheese, cabbage, lettuce. The original flautas came topped with salsa roja. This dish is popular in my mother's home state of Durango, Mexico. It is important to me because of the many times I can recall my mom making this dish for me growing up. 

Mexico - Ana Herrera

PICADILLO: potatoes, carrots, peas, ground beef
PASTES HAWAYAMOS: queso fresco, ham, pineapple, flour, shortening, baking powder
PASTES DE FRIJOLES: beans, flour, shortening, baking powder

I made these because it is one of our traditional dishes in Hildalgo and it reminds me of a warm afternoon in my city.

Peru - Ana Escorcia

CEVICHE: firsh, shrimp, tomatoes, onions, avocado, cilantro, lime, salt, pepper
VEGAN CEVICHE: Boca crumbles, tomatoes, onions, avocado, cilantro, lime, salt, pepper

Ceviche is the most famous Peruvian dish. However, is not only Peruvian; it is from Latin America and consumed in Mexico, Colombia, Cost Rica, Guatemala, El Salvador, as well as Peru. Overall cooking methods, preparations, and ingredients are similar to other forms of the dish such as Mexican ceviche with shrimp, prawns, octopus, or ahi tuna. 

Ireland - Michael Shaw

BOXTY: flour, baking powder, sea salt, potatoes, buttermilk, butter, bacon, eggs
BARMBRACK: dried fruit, black tea, yeast, sugar, milk, flour, cinnamon, allspice, nutmeg, cloves, ginger, coriander, mace, salt, butter, egg

I come from a line of proud Irish family members; we take great pride in our food and our  culture. I grew up listening to Irish music and easting Irish food, it really brings my family together and continues to be something we try to pass on. I chose to make  Boxty because potatoes are a huge staple for my family and for Ireland as well. I chose Barmbrack because it is traditionally used for celebrating the Celtic new year or for Halloween and usually contained certain items in it (piece of cloth, ring, bean, stick, coin, pea) that indicated the fortune that person could expect in the coming year.

Bulgaria - Anne Watson

KEBAPCHE: beef, pork, cumin, black pepper, salt, olives
LYUTENITSA: red pepper, tomato, olive oil, salt, pepper, sugar, cumin
TARATOR: olive oil, walnut, dill, garlic, cucumber, yogurt
BANISTA: sheep/goat/cow's milk cheese, phyllo, olive oil, yogurt, butter eggs, salt, pepper, baking soda

The name "kebapche" is derived from the word kebab, a popular grilled meat dish, so kebapche can be translated as little kebab. They are usually served with French fries, baked potatoes, sirene cheese, or lyutenitsa relish on the side. Lyutenitsa is somewhere between a spread and a chutney. Traditionally, banitsa with cheese was prepared and served on Christmas and New Year's Eve, but nowadays it can also be bought throughout the year at grocery stores, street vendors, pretty much everywhere

Greece - Ricky Scaggs

LOUKOUMADES: water, milk, dry yeast, flour, sugar, salt, olive oil, vegetable oil

Loukoumades go back as far as the first Greek Olympic games where they were awarded as honey tokens and they remain common all over Greece today.
I’ve always been obsessed with the ancient mythology of Greece and  been in awe of their fantastic architecture which has been copied throughout history but learning that the donut hole originated in Greece in the form of the Loukoumades sparked a huge interest in trying to mimic this dessert. 

Russia - Ricky Scaggs

PASKHA: tvorog/mascarpone (substitute), white chocolate, butter, egg yolk, vanilla, dried raspberries, dried cranberries, macadamia nuts, sea salt

Paskha originated from Russia but is commonly identified as a Greek or Finnish Easter dessert. One of the main differences is Russian paskha doesn’t have a crust on it. The paskha is traditionally made in the shape of a pyramid, which represents the trinity in Christianity. Not being in touch with my Russian heritage, I thought it would be fun to try and make a traditional dessert from Russia. What better way to go than with one of the more popular ones like a cheesecake...which I love!