The seventh meeting of the TUNEM Dandelion Cultural Exchange series for the 2022/2023 academic year took place on 7th October 2022 via Tencent Meeting platform. The meeting was hosted by Mr. Haci Samet Kucuk from Turkey and the presenters were Mr. Yusuf Gezer from Turkey, Ms. Jutarat Wongjan from Thailand and Ms. Asare Sandra Ansomaa from Ghana. The meeting was one of its kind and by means of it, people came into position that could easily answer them about what they should try whenever they would have a chance to travel those three beautiful countries.
The host of the seventh session of the Dandelion Program-Cultural exchange series, Haci Samet Kucuk.
Mr. Yusuf Gezer rang up the curtain by introducing the local cuisine which could be only tasted in Turkey. He illustrated a menu which consisted of variety soups, main courses and desserts from Turkey while explaining the grand history of development in Turkish cuisine. He shared the main principles of Turkish cuisine that should be known by international guests in which all the ingredients generally should be fried first before adding water. Another key fact about Turkish cuisine was that spices are not much preferable by the people.
Yusuf Gezer (upper right) lists the general principles of Turkish cuisine.
The second presenter, Ms. Jutarat Wongjan carried us away to the chicken master country Thailand. She introduced the seven best food in Thailand by giving short information about their histories and recipes such as Pad Thai and Spicy Shrimp Soup. Then, she added additional four local cookeries to the list while all the food images she presented were totally mouthwatering. To name a few, those masterpieces she would not allow us to miss during paying visit to Thailand were Blood Noodle, Thai Basil Fried Rice, Yum and the Moo Kata Buffet.
Jutarat Wongjan (lower right) presents the mouth-watering cuisines of Thailand.
The last presenter of the day was Ms. Asare Sandra Ansomaa. At the beginning of her session, she stated the significances of food in Ghana in which Ghanaian food has two symbols: the source of energy and the source of happiness. She prepared different types of Ghanian food options. For instance, Fufu, Waakye, G)be, Jollof Rice with Chicken and lastly Kelewele with Groundnuts. Fufu is represented as the meal of Ghana nation as it is known as a balanced meal with all nutrients in right proportions. The Waakye is best known as a breakfast option for Ghanian whereas the Jollof Rice is a great option for visitors in Ghana to begin adapting Ghanian cuisine due to its simple combination with chicken.
Asare Sandra Ansomaa (upper right) introduces multiple of authentic Ghanian meals.
The meeting was finally concluded with a questions-and-answers session to initiate the conversation among the presenters and attendees. There will be a total of 12 more events in a row. By planning the cultural exchange event, we hope to foster mutual understanding between different nations and cultures, as well as to help all TUNEM students to build global competences.
