Duke Dining and Nutrition Services have created a nutrition education program called Diversify Your Plate. This is an extension of our current Balance Your Plate program which aims to educate students about how to enjoy a balanced meal.
Diversify Your Plate takes this program a step further providing information and examples on the health benefits and taste of culturally diverse balanced meals. Our goal is to encourage students to learn, experience, and understand the benefits of culturally diverse cuisines. Balanced Eating…. is a global thing!
This semester we are focusing on four different cultural cuisine types at Marketplace and will offer a variety of foods that focus on each cuisine type. Here are the cultural cuisine types that will be highlighted this semester:
3/22: Latin America
3/29: South Asian
4/5: African Heritage
4/12: East Asian
Please see below for the menus:
LATIN AMERICA
TUESDAY, 3/22
Served at Durham Market
Camarones al Mojo de Ajo – Mexico
shrimp in spicy garlic gravy
Galinhada – Brazil
Brazilian chicken and saffron rice
Tostones – Puerto Rico
oven-fried green plantains with mojo verde dipping sauce
Batata y Coco – Dominican Republic
sweet potato and coconut
Elote – Mexico
Mexican street corn
Green bean Saltado – Peru
spicy seasoned green beans
Served at Harvest
Seitan Ropa Vieja
stewed seitan ribbons with onions and peppers
Pastel de Alcachofa – Peru
artichoke tart
Served at Baker’s Table
Tres leches Rice Pudding
Colombian rice pudding
Churros – Mexico
apple and caramel
SOUTH ASIA
TUESDAY, 3/29
Served at Durham Market
Butter Chicken – India
Nepalese Curried BBQ lamb – Nepal
Kadoo Bourani – Afghanistan
butternut squash curry
Dal Makhani – India
spicy lentils
Khatte Aloo – Pakistan
spicy potatoes
Vegetable Bhaji – Bangladesh
cauliflower, cabbage, carrot
Served at Harvest
Chana Masala – India
savory chickpeas
Bhindi – India
fried okra tossed with masala
Served at Baker’s Table
Seviyan – Sheer Khurma – Pakistan
Vermicelli pudding with dates, dried fruit
AFRICA
TUESDAY, 4/5
Served at Durham Market
Piri Piri chicken – Mozambique
spicy chili chicken
Harissa Lamb – Morocco
spicy marinated roasted lamb
Saffron Couscous – North Africa
Jollof Rice – Nigeria
Ful Medames – Egypt
fava beans
Chakalaka – South Africa
spicy vegetable medley
Served at Harvest
Harira – Morocco
spicy tomato chickpea stew
Vegetable Tagine – Morroco
hearty vegetable stew
Served at Baker’s Table
Nthochi – Malawi
banana bread
Sombi – Senegal
sweet coconut milk rice pudding
EAST ASIA
TUESDAY, 4/12
Served at Durham Market
Hoi Ko Ro – Japan
twice cooked pork with fermented black beans
Drunken Chicken – Taiwan
Bibimbap – Korea
rice and vegetable medley
Banchan Gamja Jorim -Korea
Korean potatoes with honey soy and sesame
Stir-Fried Eggplant with Basil – Taiwan
Gai Lin with Oyster Sauce – China
Chinese broccoli
Served at Harvest
Ma Po Tofu – China ( Sichuan region)
vegetarian tofu with fermented beans
Served at Baker’s table
Chinese Egg Tarts
Mini Egg Custard Tarts