There are students from all over the world at BYU-Idaho who contribute a different culture and background.
Gizelle Boncamper, a sophomore studying fine arts, said she is the only student from St. Kitts Island in the British West Indies of the Caribbean.
Boncamper said that when she is away from home, her mother’s cooking and Kittian food is what she misses the most.
“I do miss the Island food,” Boncamper said.”It is always something exotic or new. Sometimes some people on the island will try to experiment, like, ‘Oh I’ve never eaten monkey before; let’s try cooking monkey this time.’ I miss somebody trying something new.”
Boncamper said cooking helps her connect back home.
“For instance, the banana fritters, that’s something that my mom cooks every meal,” Boncamper said. “Instead of making candy and sweets, she says, ‘Here, this is your desserts, the banana fritters.’ So, everytime I make something to eat, I always think about making a banana fritters instead of eating chocolate or ice cream.”
Nearly 60 percent of college students have difficulty affording nutritious food, according to Healthline.
“In college, we don’t have time to eat healthy,” Boncamper said. We always go to Papa John’s or somewhere close to get something quick.”
Boncamper said taking time to plan meals can help a person be healthier, lose weight and save money.
One dish that Boncamper said she likes to make for her friends and roommates is a semi-roasted chicken with potatoes and mixed vegetables, banana fritters and sparkling cider to drink.
“This dish is basically 15 bucks for the total everything: the banana, chicken, vegetables, potatoes, flour, butter, the sparkling cider … and it works,” Boncamper said.
Yields 25 fritters
— ¼ cup milk
— 1 ½ cups flour
— 3 banana (ripe)
— brown sugar (as sweet as you please)
— ¼ teaspoon cinnamon
— ¼ teaspoon vanilla essence
Yields ~10 cakes
— 1 cup water
— 3 cups all-purpose flour
— 1 teaspoon kosher salt
— 1 tablespoon baking powder
— ½ tablespoon butter (Country Crock is my favorite)
— ½ cups vegetable oil for frying
Semi-Roasted Chicken With Potatoes and Vegetables
Whole chicken (2-3 lbs)
— 1 teaspoon rotisserie seasoning
— 1 teaspoon salt
— 1 teaspoon black pepper
— 1 teaspoon garlic and onion powder
— 1 teaspoon paprika
— 1 teaspoon roasted garlic & herb powder
— Strips of green onion placed inside of chicken
Thyme sprinkled on top
— Mini potatoes
— String beans
— Water chestnuts
— Sugar snap peas
note: you can choose to use any vegetables mix you wish.
— Coating for chicken:
— ¼ cup of ketchup
— Spoonful of honey mustard
— 1 spoonful of brown sugar
— Sprinkle parsley to your desire