Central’s Cultural Cuisine

Story by Deacon Tuttle Photos by Katie Jo Stewart Design by Edgar Roa & Katie Jo Stewart

PAVLOVA

• Egg Whites • Sugar • Fruits (always include kiwi) • Whipped Cream • Brownies (optional) As you approach the dinner table you are surrounded by a plethora of foods and desserts from every walk of life - from zesty adobo to the fruitfilled pavlova.

Food is a gateway to cultures and passions. CWU is home to students from all over the globe that want to share their heritage with others.

CAMPBELL ROBB NEW ZEALAND

Christmastime in New Zealand is all about crunchy and fruity pavlova. For Campbell Robb, this dish brings his childhood all the way to his freshman year at CWU in the States.

“They just gave me kinda the best opportunity to come here and have a good education and the rugby coach here is really good. He has a lot of incredible stuff in his career. He’s seemed like the best coach to be led by,” says Robb.

Robb is here to obtain degrees in entrepreneurship and clinical physiology. Additionally, he aspires to have his own business in the sporting world.

Pavlova is a national dessert in New Zealand that dates back to World War I according to Robb. It’s composed of egg whites that are baked in the oven, which then creates a hard outer shell juxtaposed with the spongy mariangue inside. Following that, stick it in the freezer for an hour or so.

Whip cream and any combination of fruits but, “(...) one of those is always a kiwi fruit whether it be green or gold. Chuck a mixture of those on and kinda make it our own,” Robb says.

This is a casual dessert that doesn’t take a ton of time or skill to perfect. To compare it to a more well-known dish, Robb equates pavlova to creme brulee. If you want to add even more sweetness he recommends brownies and a cup of cocoa.

Robb enjoys this cuisine year round but his fondest memories are always in the Winter season. Recently, he was able to share his culture with new friends and family. “I stayed in America for Christmas this year. With an American family of mine. They asked, ‘what specific foods do you have around Christmas time like desserts and stuff?’ I said, ‘well we actually make Pavlova.’ I had them make it. They found it really really good,” Robb says.

ANDREA MENDOZA - PHILIPPINES

Andrea Mendoza is a senior studying English education. Mendoza grew up in the Philippines and she came over to Central via the Global UGRAD program. “I grew up in a military camp where I can hear guns. Chile cannot sleep at night when you hear that. Here in Ellensburg, it’s very quiet, it’s very peaceful which I really like,” Mendoza says.

In Mendoza’s freetime she enjoys writing poems, stories, and sonnets. Additionally, she has the unique profession of being, “(...) a radio DJ back home.”

Mendoza worried about having to change parts of herself when coming to Ellensburg. However, she was relieved that she didn’t have to blend in with others. “There’s a lot of Filipinos here. There’s a Filipino club, and I really like to be here because I’m not different.”

The food that Mendoza wants to share with everyone is adobo, which is a marinade. Adobo has changed over the years and is no stranger to different variations and techniques of cooking it.

According to Mendoza, adobo was originally made strictly with vinegar and later soy sauce was incorporated as a key ingredient. Ultimately, what caused the shift was Spaniard colonization. “And that’s the reason why it’s called adobo because in Spanish, adobo means marinated,” Mendoza says.

There are many bases that can be utilized. Mendoza’s first choice is chicken due to its tenderness. Other classic options are pork (though it’s time-consuming) and fish such as sea bass.

Once the base has been chosen it’s on to the spices and prepping. “The original version is just salty sauce, vinegar, bay leaf, peppers, and then garlic,” Mendoza says. Mix all of that together and turn the heat on high and you’re off to the races.

Mendoza and her mother have their own personalized tricks when they make it together. It all comes down to rhythm. She says, “My mom would tell me to pound the garlic with a rhythm.” The flavor is optimized when care is prioritized.

Mendoza believes that this recipe comes with a medium level of difficulty, and that it takes roughly 30 minutes to an hour to cook. To round the dish out, she recommends a flavored beer (lemon) and rice.

Besides the taste she says that her passion for the food comes from the historical aspects that spring from it. For survival purposes, adobo was ideal because of its ability to stretch out rice and its capabilities for expansion and preservation.

Lastly, Mendoza wants to affirm that [adobo], “might be taken away from us and it might be renamed by Spaniards but it is traditionally from the Philippines.”

ADOBO

• Chicken (Pork, Sea Bass) • Salty Sauce • Vinegar • Bay Leaf • Peppers • Garlic

JAISLYN HART - ITALY

“I think when you are cooking an Italian dish, you got to really measure with your heart and your taste buds more than follow a recipe,” Jaislyn Hart says.

Hart is a junior pursuing an elementary education major with a minor in literacy. She chose to come to CWU because it is a teaching school, which she believes was the right decision considering the people and friendships she has gained.

Hart’s family ravioli is the recipe that she wants to share that comes straight from Italy. “(...) she [Hart’s grandmother] taught us the family recipe and just continued sharing her heritage through food. A big part when she was getting older was ravioli. It was like the last time she taught us,” Hart says.

Hart believes that the best three fillings are cauliflower/ricotta, plain cheese and a classic meat. To distinguish between the various types, the route to go is making impressions with your fork. She says, “I think you can have fun with the shapes of it.”

If you are willing to be patient, making dough and the rest of the process can be done with any level of chef experience. According to Hart, it takes two hours overall to complete the dish. Her favorite part of making raviolis is the time she is able to spend with family.

This is a special occasion that occurs once a year. “(...) we make an abundance of ravioli to get us through the year. And once that runs out, we don’t make it until we get together again,” Hart says.

Since her grandparents have passed, Hart reflects fondly on the time that she was able to spend in their house and those lasting memories that will not fade.

She’s excited to give the exact recipe to others so we can engage with her culture. To top it off, meatballs and her grandma’s favorite drink, tropical punch V8, are highly encouraged.

RAVIOLI

Ingredients: • 5-51/2 All Purpose Flour • 6 Large Eggs • 1/2 cup Water • 1 tablespoon of Olive Oil

Sauce: • 1 can Crushed Tomatoe • 1 1/2 cups Tomatoe Puree • 1/2 cup Grated Parmesan Cheese • 1/3 cup Water • 1/3 cup Tomatoe Paste • 3 tablespoons of Sugar • 2 tablespoons of Minced Basil • 1 tablespoon Minced Parsley • 1 tablespoon Minced Oregano • 1 clove Garlic Minced • Salt & Pepper

Filling: • 15 ounces Ricotta Cheese • 2 cups Shredded Part-

Skim Mozzarella • 1/3 cup Grated Parmesan • 1 large Egg • 1/4 Garlic Powder • 2 teaspoons Minced Basil • 1 teaspoon Minced Oregano • Salt & Pepper

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