Bonjour, my name is Bintou Agne. While I was born in Paris, France, my parents are from Senegal, West Africa. Cooking is something that brings me joy, with memories of home, especially at times when I have felt isolated during the pandemic. This inspired me to invite several members of the Annenberg Cross-Cultural Student Association (ACCSA), as well as students at USC Annenberg, to join me in sharing our cooking demonstrations and recipes from around the world as a way to help us feel connected during the holiday season.
Our goal in the ACCSA is to foster a more inclusive community by promoting cultural awareness, understanding differences and finally acceptance. We truly believe USC Annenberg is such a special place not only by being so multicultural, but because our difference makes us stronger as a school.
I am so excited to share my own demo and recipe for Senegalese Chicken Yassa and hope you will explore all of the delicious dishes below from five more students and recent alumni. Enjoy and bon appetit.
USC Annenberg students interested in joining ACCSA can do so here.
Shari Williams’ Seafood Salad
After spending too many days in quarantine, eating her parent’s home-cooked food and indulging on snacks galore, Shari Williams realized it was time to get healthy again. She came up with this recipe one day when she was looking to eat a salad, but didn’t have any dressing. She knew she had all the ingredients needed in her kitchen. Williams graduated in May 2020 with a master’s in communication management.
Download a PDF of Shari’s recipe here.
Natalie Janett’s Caprese Skewers
Caprese skewers are an easy dish to prepare, quick to make, healthy, and always goes quick when served. Natalie Janett chose this Italian appetizer because of the great memories she has making them with her mother for either their Sunday night dinners or to take to a party. Janett is a student in the communication management master’s program.
Download a PDF of Natalie’s recipe here.
Aneesa Yousefi’s Armenian Manti or Dumplings
As a first-generation born American-Armenian with two Persian-Armenian parents born in Tehran, Iran, Aneesa Yousefi grew up tasting traditional Mediterranean-style cuisines prepared by her mother. Inspired by her mother’s talent at crafting delicious dinner meals, Yousefi sought to try cooking a traditional food for the first time alone, assuming the challenge of making Armenian manti — or Armenian dumplings — from scratch. Yousefi is a student in the communication management master’s program.
Download a PDF of Aneesa’s recipe here.
Tianyue Wang’s Jiaozi
Jiaozi looks like dumplings, but includes special meanings for Chinese people, such as reunion, love and happiness. It is the first choice for Chinese families when they prepare dinner for traditional festivals and important days, especially on the lunar New Year’s Eve. Wang is working towards a master’s degree in public diplomacy.
Download a PDF of Tianyue’s recipe here.
Bintou Agne’s Senegalese Chicken Yassa
Bintou Agne spent her childhood eating Senegalese food prepared by her mother and sisters. In Senegal, it is tradition to eat each meal with rice. One of their more delicious dishes is Chicken Yassa (Yassa au Poulet), which has always been her favorite. Agne is a first-generation college student who received her master’s degree in communication management in May 2020.
Download a PDF of Bintou’s recipe here.
Jacob Tamkin’s Blueberry Crumble
Jacob Tamkin’s mother often made this blueberry crumble recipe for him and his family growing up. Check out the recipe to see why it’s the favorite of this student majoring in communication.
Download a PDF of Jacob’s recipe here.