Cultural Recipe Book
story by Litzy Rodriguez, photos by Emma Frost, design and illustrations by Lizeth Hernandez
As the soft melody of the tune she knows oh so well dances through the walls of her tiny kitchen, Adela Hernandez, a hostess at an Asian cuisine restaurant, can’t help but feel like she’s switched places with her mom. Chopping up large chunks of vegetables, Hernandez reminisces when her mom would cook her favorite meal on the gloomiest days. Now, as an adult living in her own place, she continues to cook the same dishes she grew up eating.
Passing down recipes through generations and even sharing them with your friends from different cultural backgrounds allows us to teach and learn about diverse dishes. The exchange of cultural recipes fosters a greater appreciation for the history of several ethnic groups. Whether they are from historical events or personal stories from family, all contributions should be embraced and celebrated.
Caldo de Pollo
Caldo de pollo is a Mexican chicken soup with whole chicken pieces and a mix of your favorite vegetables. The dish dates back to indigenous Mexican culinary traditions combined with Spanish influences.
Hernandez says caldo de pollo has always been a staple in her Mexican household, “mainly around wintertime… Any cold days where there is a gathering happening so you can serve large portions.”
Now that she cooks the dish on her own, Hernandez realizes just how easy and convenient it is to make. “You can just make it for yourself to last a few days,” she says. “The main thing I like is that I can just throw leftover veggies from my fridge into it.”
Comparing her experiences with eating caldo de pollo in Mexico and the U.S., Hernandez comments on how customizable the dish can be. “I remember in Michoacan, my grandma added [Mexican] rice to it, along with toasted tortillas,” Hernandez says. “You can have rice on the side, but I’m used to it being cooked with the broth.”
Recipe
Boil the water, chicken, and seasonings together.
Reduce the heat to a simmer until the meat is fully cooked and tender.
Stir in the chicken bouillon and vegetables and let simmer until the vegetables are soft to your liking.
Serve each bowl with a pinch of fresh cilantro.
Champurrado
Another Mexican staple recipe comes from Graphic Design major and PULSE Magazine designer Ileana Rhea Martinez. She says champurrado is typically the first thing she smells when she goes home for the holidays, “The scent of cinnamon is so nostalgic. That marks the beginning of the holidays when my mom starts making it.”
Champurrado is a traditional warm beverage that is a product of Mexican indigenous and Spanish culinary traditions. Champurrado is very popular during the Winter season. However, it is still commonly included with breakfast or enjoyed as a sweet treat. “Sometimes I’ll add a little bit of coffee to it, just to wake myself up,” says Martinez. “And as a side? Pan dulce (Mexican sweet bread).”
Recipe
Add the milk, piloncillo, Mexican chocolate, and cinnamon stick to a pot on high heat. Once the piloncillo and chocolate have dissolved, remove and discard the cinnamon stick.
In a separate bowl, whisk warm water and masa harina together until it’s a smooth mixture. Add masa harina mixture, vanilla extract, and salt to the pot and whisk to combine.
Bring it up to a boil, then let it simmer on low heat. Occasionally whisk the champurrado until it reaches a thick, creamy, and smooth consistency. Serve the champurrado in a mug and top it with a touch of cinnamon.
Sweet Potato Pie
Southern sweet potato pie is rooted in African American culture. In the historical context of the American South, African Americans adapted their traditional recipes to incorporate local resources in Southern U.S. states.
Over time, this pie became a staple dessert for many families across different regions. Member of CWU’s Black Student Union, Ayize Davis, says his grandmother is the person in his family who always makes the pies. “She’ll make it on somebody’s birthday, Christmas, Thanksgiving, Easter, any holiday pretty much,” says Davis.
Davis’s fondest memories of sweet potato pie include a time when his grandmother made individual pies for everyone in his circle. “She’ll make each person in our family one so that each person can take one home… Everybody will try and get there first and make sure nobody takes it.”
Davis recommends trying the dessert with ice cream or whipped cream. “I like to have it plain, just with some milk,” Davis says, “but the first one, the ice cream, you have to try that before you do anything else.”
Recipe
Peel sweet potatoes, cut into cubes, then boil over medium heat until tender.
Preheat the oven to 350 degrees Fahrenheit.
Drain the sweet potatoes, place them in a large bowl, add butter, and mix with an electric mixer until well combined.
Add salt, baking powder, granulated sugar, brown sugar, cinnamon, nutmeg, vanilla, and lemon flavor and mix well.
Add eggs and evaporated milk and mix until mixture is smooth.
Pour filling into an unbaked pie crust. Bake for 35-40 minutes or until golden brown.
Remove from the oven and let cool before serving.
Spam Musubi
Spam musubi is a popular recipe that originated in Hawai’i. Spam was introduced in Hawaii during World War II, and became an ingredient used diversely by the island chain’s residents.
Jeremy Mataafa, a CWU Poly Central organization member, shares this recipe because of how easy it is to make. “Anyone can make this. We know how to make it through our families, but it’s honestly an easy process for everybody,” he says. Spam musubi can be made as a side for any meal, or in big batches for celebrations.
Recipe
Cook the rice. Fluff the rice once it’s finished.
Slice the spam into seven to nine pieces. Fry the spam on both sides on medium heat with oil and garlic until desired crispiness. Once the spam is cooked, let cool down for 5 minutes.
Cut the nori into two to three inch pieces.
To assemble, use the clean and dry Spam can as a mold. Line the inside of the can with cling-wrap, making sure the corners are outside.
Put down one piece of nori and fill the mold with one slice of spam and a scoop of rice. Press down on the rice and gently lift the cling-wrap out of the can. Finish wrapping the nori around the musubi, using a dab of water to seal it up.
Remove the cling-wrap and serve.
Ghanaian Jollof Rice
Abu Agyeman, a public relations major at CWU, shares the popular West African Ghanaian jollof rice recipe passed down to him from his family. “We eat it so often, you know what I mean? So it’s like a regular thing,” Agyeman says.
Ghanaian jollof rice originated and spread across West Africa through trade and cultural exchange. The recipe was passed down and adapted based on cooking techniques or flavor preferences, and Agyeman highlights the importance of cooking cultural recipes. “Just to keep the tradition going from generation to generation,” Agyeman says. “I think it’s an important way to keep the culture alive.”
Recipe
Add onions and two tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.
Heat the remaining one third of a cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.
Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.
Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
Why Share?
Recipes are cultivated through specific regions and evolve through cultural communities. Over time, as cultural groups span the globe, these recipes become modified to adapt to available ingredients and new cooking techniques. Cultural recipes are intrinsic to cultural practices, and for many individuals, preserving them helps maintain ties with their heritage.
When discussing the importance of sharing recipes across cultures, many people believe in adapting to new cultural traditions. Agyeman says, “I think it’s a beautiful thing. I enjoy eating other people’s recipes and trying new dishes, so it’s just about keeping an open mind.”
Mataafa, adds to the discussion, “It’s a nice thing, we need to get people connected,” he says. “I think it’s a good thing to get to share our cultures. Shoot, I’d love to make some food of other cultures for myself as well.”
