The LU ONE office hosted over 30 students Oct. 14 in the LU ONE Lounge to celebrate Hispanic Heritage Month.
Attendees watched a demonstration about how to cook arepas and were given the chance to cook and eat arepas themselves.
The word “arepa” originates from the indigenous word “arepa,” which meant corn. Similar in size to an American pancake, they are made by mixing together cornmeal, cheese and water into a dough. The dough is then pressed down into a rounded flat shape and cooked. It can be deep-fried or pan-fried. After being cooked, it can be eaten plain or with toppings, meat or other combinations.
Arepas originated in South America, and several countries claim to be the nation of origin. The dish is traditionally credited to be from Colombia and Venezuela.
Sophomore Christopher Merizalde heard about Culture in the Kitchen from the Association of Latin American Students (ALAS) and gave his thoughts on the arepa demonstration.
“You can really put anything in it (the arepa) … any type of meat or any type of veggies … you can eat them whenever; breakfast, lunch and dinner. …. I am Hispanic, and … I love trying … different foods from the different … regions in South America,” Merizalde said.
Kike Caycedo, the associate director for enrichment services at LU ONE, gave the demonstration on cooking arepas. He was once an international student hailing from Colombia. He credited the LU ONE office for helping him feel at home living in the United States. He has led this event for several years and said he seeks to help other international students in the same way he was helped.
“A lot of … aspects of culture … you most likely find it in the kitchen,” Caycedo said.
While the Culture in the Kitchen event is for small groups, he explained, this is intentional. The goal is to emulate a real, small kitchen feeling.
“(Culture in the Kitchen) creates an opportunity for students to learn something new and also for the people that are doing the events to talk about themselves and who they are and who God made them, in whatever nationality they are,” Caycedo said.
Ultimately, Caycedo pointed to the event as an opportunity for both Latin American students and non-Latin American students to fellowship as part of the international body of Christ.
Ireremena Felix-Otuorimuo, the student engagement coordinator at LU ONE, also spoke of the fellowship brought about by the event.
“Jesus broke bread … in training Champions for Christ, we have to teach how to be able to break bread together … that strengthens our bond as friends,” Felix-Otuorimuo said.
Felix-Otuorimuo explained that the Culture in the Kitchen event began with the intent of helping students overcome homesickness. The event is held several times a year, and the food demonstration aligns with heritage months. Hispanic Heritage month is celebrated from Sept. 15 through Oct. 15.
Sophomore Lizzy Hondel also heard about the event through ALAS.
“I’m a quarter Panamanian, but I didn’t grow up in the culture, so I’m circling back around and trying to be a part of the … heritage — the culture.”
The next Culture in the Kitchen event is likely to be scheduled for the spring semester. The details will be on the LU ONE events web page when they become available.
Danilson is a news reporter for the Liberty Champion.