East Quad on the Coe Campus

Clubs & Organizations

International Club

International Club Cultural Show

International Club hosted the first International Banquet in 1974 for the Cedar Rapids and Coe communities. Each year, its members prepare a buffet-style dinner consisting of foods from their home countries and nations. The banquet presents Coe’s robust population of international students with an opportunity to share their culture through the culinary arts. The International Banquet is the second of the International Club’s annual events, coupled with their Culture Show in the fall.

More Clubs & Organizations

  • Model United Nations
  • Coe College Otaku Anime Club
  • Coe College Pokemon GO
  • Coe College Liberty in North Korea
  • Coe College Tae Kwon Do
  • Coe Competitive Gamers
  • Coe Film Appreciation Society
  • Coe Human Rights Advocates

2024 International Club Banquet Recipes

Fried Plantain and Fish from Liberia

This dish is typically served at weddings as an appetizer and is commonly prepared to welcome visitors into the house. It is traditionally consumed during the morning and afternoon hours while lunch or dinner is being prepared. 

Ingredients (~150 servings)

  • 1 box of plantains (about 50 regular size plantains)
  • Whole tilapia fish (1 fish serves 3-4 people)
  • 1 large can of tomato paste
  • 20 red bell peppers
  • Onions, 3Ibs
  • Salt 
  • Pack of shrimp maggi
  • 1 small pack of Totle chicken flavor
  • Vegetable oil, 2 medium bottles
  • Adobo
  • Black pepper
  • Garlic
  • Sazon goya


  1. Peel and slice plantains on long side
  2. Heat oil and fry plantains 
  3. Clean fish and debone 
  4. Cut into three and season 
  5. Fry or grill
  6. Cut peppers and blend 

Fried Yam with Khebab from Ghana

This is a common appetizer in Ghana, enjoyed across the country at any time of the year. Made with simple ingredients, it is a favorite choice for those seeking a satisfying and flavorful appetizer.

Ingredients (~50 servings)

  • 2 pounds of goat meat
  • 2 pounds of chicken breast
  • Kebab skewers
  • 6 pounds of onions
  • 1/2 pound of spicy pepper (African green pepper - green scotch bonnets)
  • Salt
  • 5 bell peppers (green, red and yellow)
  • 2 vegetable oil (medium sized bottle)
  • 2 pounds of tomatoes
  • 1 curry powder seasoning
  • 1 pound of ginger
  • 1 pound of garlic
  • 1 pack of sugar
  • 10 tubers of yam


  1. Clean and dice meat 
  2. Steam the meat with seasonings 
  3. Skewer meats with onions and bell peppers 
  4. Roast or grill skewered meats 
  5. Clean and peel yams
  6. Cut into relatively small pieces 
  7. Add salt and fry 
  8. Cut and blend peppers 
  9. Boil 
  10. Serve warm and fresh

Pastel from Brazil

Pastel is usually considered a typical Brazilian fast-food dish to satisfy a pang of hunger in between meals, or is part of a traditional Sunday activity – going to a local farmer’s market and eating a pastel with a cup of sugar cane juice.

Ingredients (100 servings)

  • 100 egg roll wrappers
  • 500 g mozzarella cheese
  • 500 g sliced ham
  • 500 g ground beef
  • 2 tomatoes
  • 1 green pepper
  • 1/2 onion
  • 1 parsley
  • Oil


  1. Chop well the onion, pepper and parsley. Chop well the tomatoes and remove the seeds.
  2. Fry well the onion and green pepper.
  3. Add the meat and braise it. When the meat is almost braised, add the tomatoes and let the water that forms in the meat dry out. 
  4. Add salt if necessary, finish braising the meat and turn off the heat. Then put in the parsley.
  5. Wrapping beef pastel: put some meat we made in the roll wrappers and close it by pressing the boards with a fork and then deep-fry it.
  6. Wrapping ham & cheese pastel: put 1 sliced cheese and 1 sliced ham in the roll wrapper and close it like above.

Pallotte Cacio & Uova from Italy

This is a typical appetizer of the region of Abruzzo, Italy. It's a combination of eggs, cheese and breadcrumbs; fried, and then simmered in tomato sauce.

Ingredients (4-5 servings)

  • 300 g crumbs of stale bread
  • 3 eggs
  • 300 g parmesan cheese (not grated)
  • 150 ml milk
  • A bunch of parsley & basil
  • 2 cloves of garlic
  • Salt & pepper
  • A bottle of seed oil
  • 1 can of tomato sauce


  1. Mix all cheese and eggs, fry it. Cut and blend for tomato sauce, cook it. Usually takes about 5 hours. 
  2. Fry and make tomato sauce. 
  3. Serve warm and fresh.

Fattoush from Lebanon

Now popular throughout the Middle East, Fattoush first originated in Lebanon as a way to repurpose leftover bread. Fattoush is also meant to be a clean-out-the-crisper-drawer sort of situation, typically featuring a base of lettuce, cucumbers, tomatoes, plus any extra veggies that you may have on hand. It is typically eaten with other entrees like rice, chicken, meats, etc and is seen during dinner and celebrations, although it originated by northern Lebanese farmers, it is made in most middle eastern households (Jordan, Palestine, Egypt and Syria).

Ingredients (4 servings)

  • 2 loaves pita bread
  • Extra virgin olive oil
  • Kosher salt
  • 2 tsp sumac, divided, more as needed
  • 1 heart of romaine lettuce, chopped
  • 1 English cucumber, cut in half, seeds scraped, then chopped or sliced into half moons
  • 5 Roma tomatoes, chopped
  • 5 green onions (both white and green parts), chopped
  • 5 radishes, stems removed, thinly sliced
  • 2 cups chopped fresh parsley leaves, stems removed
  • 1 cup chopped fresh mint leaves (optional)
  • Vinaigrette/dressing
    • Juice of 1 lemon or 1½ limes
    • ⅓ cup extra virgin olive oil
    • 1 pomegranate for 2-3 servings, optional topping
    • Salt and pepper
    • 1 tsp sumac
    • ¼ tsp ground cinnamon
    • ¼ tsp ground allspice


  1. Break the pita bread into small bite-size pieces. Heat 3 tablespoon of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. When done, transfer to a a plate lined with paper towel to drain. Season with salt, pepper and sumac.
  2. In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.
  3. Dressing: in a small bowl, whisk together the lemon or lime juice, olive oil, pomegranate molasses (if using), salt, pepper and spices.
  4. Pour toss lightly. Finally, add the pita chips, and more sumac if you like, and toss one more time. Transfer to small serving bowls or plates.

Bun Rieu (Vietnamese Crab and Tomato Soup)

It is a cultural dish mainly originating from Northern Vietnam. When the war occurred and Northern Vietnamese citizens migrated south, the dish became well known throughout the country.

Ingredients (15-17 servings)

  • 1 lb raw Shrimp
  • 1 lb ground pork
  • 11-14 oz can of seasoned crab paste
  • 3-4 Roma tomatoes
  • 1 bunch of cilantro
  • 1 shallot
  • 1 bunch of green onions
  • 1 bag of bun rice noodles
  • 1 quart of chicken stock
  • Fish sauce to taste
  • Black pepper and salt to taste
  • Limes
  • Bean sprouts


  1. Making meatballs:
    1. Add chopped shallot, some cilantro, some green onions and shrimp into food processor. Pulse 2-3 times or until combined but not smooth, leave it somewhat chunkier. Add ground pork and pulse 2-3 more times until evenly mixed.
    2. Add the seasoned crab paste. Mix. Set aside.
  2. Making soup base:
    1. Add a 1-1 ratio of the chicken stock to water, then bring to a boil. Add chopped Roma tomatoes and use fish sauce salt and pepper to season it to taste.
  3. Cooking:
    1. Using a soup spoon, scoop 1-2 tbsp size meatballs and drop to the soup.
    2. Repeat the process until done with the meat. Check doneness by breaking a meatball in half to make sure it’s not soft or raw inside.
    3. Cook noodles according to package instructions. Split the noodles into 15 servings.
  4. Assembling:
    1. Add noodles and soup.
    2. Lime, cilantro and beansprout (optional on the side)

Chirashi-Sushi from Japan

Chirashi-sushi literally means “scattered” sushi. It's a bowl of sushi rice colorfully decorated with seafood, egg, and vegetables. People often eat chirashi-zushi at home on celebratory occasions.

Ingredients (4 servings)

  • Sumeshi — 350g sushi rice (Japanese rise), 4 tbs rice vinegar, 10g sugar, 5g salt
  • Egg crape — 5 eggs,10g sugar, 1tbs sake, 1/2 tsp salt
  • Salted carrots — 1 carrot, 1/2 tsp salt
  • Toppings — 150 g raw tuna (tuna sashimi), 150 g raw salmon (salmon sashimi), 100 g boiled shrimp, 30 g ikura (salmon roe), 10 g tobiko (flying fish roe), 1/2 cucumber, 1/2 avocado, 20 g edamame, 1 tbsp white sesame seeds
  • 4 tbsp soy sauce, 1 tsp wasabi, 2 tbs oil


  1. Cook rice: Rinse rice. Add water and rice to a rice cooker. Turn rice cooker on. Make sushi vinegar and then mix with cooked rice.
  2. Prepare egg crapes: Mix salt, sugar, sake and eggs. Spread the mixture thinly and evenly in a pan and cook evenly on both sides. Once cooked, remove from the pan. When it has cooled down, cut it into thin pieces.
  3. Prepare salted carrots and cucumbers: Shred carrots and cucumbers. Sprinkle salt on shredded carrots and cucumbers. Mix gently and let sit for 15 minutes. Remove excess liquid.
  4. Dice tuna, salmon and avocado.
  5. Display everything decoratively on a sushi tub.

Kao Soi Chicken from Thailand

The dish is believed to have evolved from Chinese Muslim traders who plied the spice route when what is now modern-day northern Thailand was controlled by the Burmese. We can eat it anytime.

Ingredients (20 servings)

  • Chicken (3 bags)
  • Yellow curry paste and red curry paste (Mae ploy) (2 boxes each)
  • Curry powder (1)
  • Coconut milk (10)
  • Kao soi noodle (6 packs)
  • Fish sauce (3 bottle)
  • Palm sugar (3 bag)
  • Lemon (10)
  • Red onion (5)
  • Pickled mustard greens (2 bags)
  • Chili oil
  • Ground coriander (1)
  • Evaporated milk (1) big one
  • Sugar (1)


  1. Put coconut milk in the pan and some yellow paste, the chicken and add more coconut milk. 
  2. Let it boil, put curry powder, fish sauce, sugar and palm sugar.

Samgyeopsal from Korea

Samgyeopsal, a popular Korean dish, features thick slices of pork belly grilled. It's a beloved staple in Korean cuisine, enjoyed by locals and visitors alike. In Korea, you can find numerous restaurants specializing in samgyeopsal, offering a delicious dining experience for pork lovers.

Ingredients (20 servings)

  • Thin-sliced (preferably 7 mm or 0.28 inches) pork belly 
  • 4 kg (200 g per 1 person)
  • Kimchi (2 kg)
  • Fresh green leaf lettuce (not iceberg lettuce, 500 g) 
  • Perilla leaf (500 g)
  • Ssamjang (1 kg pack) 
  • Korean rice (2 kg) 
  • Garlic (1 bag) 
  • Onion (1 bag)

Ohn Noh Khouk Swel (Burmese Coconut Noodle) from Myanmar

This dish could be eaten as breakfast, lunch and also as dinner. Usually served at birthday parties, donation events, family reunion time and all the special days (such as Thingyan (water festival), Thadingyut and Kahtein), people of all ages love it. Lentils are one of the best products of Myanmar and some cuisines are based on it.

Ingredients (30 servings)

  • Chicken breast - 5 lb
  • Chicken thigh - 2 lb
  • Spaghetti - 4 lb
  • Canned Chickpeas - 32 oz
  • Coconut milk - 800 ml
  • 30 shallots
  • Cilantro
  • 15 eggs
  • 0.5 lb Ginger
  • Fresh garlic - 0.2 lb
  • Limes - 5
  • Turmeric - 2 g
  • Fish sauce - 1 g
  • Paprika- 1.5 g
  • Salt - 3 tablespoon
  • Rice vermicelli - 9 oz
  • Vegetable oil


  1. Boil the chicken thigh with ginger for around 15 mins
  2. Boil the noodles for 25 mins
  3. Add the eggs to the boiling water for 10 mins then cool them down, peel them and slice
  4. Rinse the chicken breast and then marinate with turmeric, paprika and salt
  5. Cut the shallots into the 4 quarters (20 shallots)
  6. Slice the other 10 shallots, fresh garlic and ginger
  7. Boil canned chickpeas until they become soft and crush them down
  8. Put the oil into a big pan, then the sauce, and the marinated chicken, crushed chickpea
  9. Changed them into the big pot, add the coconut milk, shallots, boiled chicken thigh, sliced eggs, fish sauce and flavor that needed
  10. Fry the rice vermicelli in the hot oil
  11. Dice the cilantro and lime

Cooking time will take up to 3 hours from the prep time to finish

Twisted Donut from Liberia

It is a sweet treat made from twisted strands  of dough. Their crispy exterior and soft, fluffy interior made it a perfect sweet pastry.

Ingredients (36 servings)

  • 1 bag 36 count Rhode dinner rolls
  • 1 bag of flour (to coat rolling surface)
  • 1 large bag of flour (to coat doughnuts)
  • 2 large bottles of vegetable oil (for frying)


  1. Take out dough and leave to rise on floured surface for about an hour or two 
  2. Roll out each dough and twist 
  3. Fry twisted dough
  4. Coat doughnuts in sugar 
  5. Serve warm

Fifteens from Ireland - Ulster

Fifteens are a type of tray bake from Ulster. Fifteens are a part of the social fabric of Northern Ireland, and are always found in bakeries and at baptisms, funerals and coffee mornings. It’s a very simple recipe that gets its name from the fact that it uses 15 of each of the key ingredients. They are often enjoyed with a nice wee cup of tea (Ireland has the second highest tea consumption in the world after Turkey).

Ingredients (15-20 servings)

  • 15 digestive biscuits
  • 15 glacé cherries
  • 15 marshmallows (or 100 g mini marshmallows)
  • 15 stollen bites or a bar of white chocolate
  • 180 ml of condensed milk
  • 1 handful of desiccated coconut
  • Mini Eggs (Chocolate)


  1. Crush digestive biscuits in a food processor then put in a large mixing bowl. Chop all remaining ingredients along with the condensed milk. Mix until ingredients are well combined and it is sticky in texture. 
  2. Sprinkle the coconut over a large piece of baking paper. Tip the mixture onto the coconut and roll into a long sausage shape. Wrap in cling film/foil tightly, twisting the ends together. 
  3. Leave in fridge to chill for 3-4 hours then cut into slices and serve.

Brigadeiro from Brazil

Brigadeiro is an iconic sweet in Brazil, loved by adults and children alike. Present at almost every party.

Ingredients (100 servings)

  • 3 cans of la lechera (13.4 oz)
  • 6 big spoons of chocolate polder
  • 2 crema
  • 1 pack chocolate sprinkles
  • 100 truffle wrappers


  1. Put all the ingredients (lechera, chocolate polder, crema) in a deep fryer and mix it until it melts and until it detaches from the pan.
  2. Put the chocolate made earlier in a plate and let it cold for a few hours. 
  3. After you let them rest make small balls and put chocolate sprinkles around it and put it in a truffle wrapper.

Che Thai (Vietnamese Fruit Cocktail)

Che Thai is a Vietnamese dessert drink made of tropical canned fruits, jellies and coconut milk. The dish is refreshing in hot summer days and easy to prepare and serve. Che Thai will embrace you with tropical flavors and sweetness of Vietnamese local fruits.

Ingredients (7-8 servings)

  • 1 can of lychee (20 oz)
  • 1 can of longan (20 oz)
  • 1 can of jackfruit (12 oz)
  • 1 can of green aiyu jelly (19 oz)
  • 1 can of jelly cube (multi colors)
  • 1 bag of tapioca pearls (14 oz)
  • Food coloring (red)
  • 1 can of condensed coconut milk (11.25 oz)
  • 1 cup of half and half


  1. In a pot of boiling water, add a few drops of red food coloring, pour in the tapioca pearls (the ‘red rubies’) and cook until they float 5-7 mins. Place immediately into icebath for 10 mins. Drain.
  2. In a bowl add ‘rubies’ and every single canned fruit. Drain all the fruit except longan. Mix.
  3. Cut jackfruit into slices, cut lychee into large slices, keep the original shape for longan.
  4. Add condensed milk to taste. Then add half and half.
  5. Refrigerate for 2-3 hrs. Serve on ice.

Falouda from Pakistan

Falouda (Pakistani Ice Cream Dessert) is an easy and delicious gluten-free summer treat that takes just 10 minutes to assemble. A cross between a sundae and a milkshake, this dessert originated in Persia as Faloodeh. Today, Falouda is a popular street food all over Pakistan and India and the perfect antidote to the excessive summer heat in the region.

Ingredients (50 servings)

  • 1 800 ml bottle Rooh-Afza
  • 1 5.39 oz packets vermicelli rice noodles
  • 1 3 oz pack of basil seeds small
  • 1 1/2 gallon of half and half
  • 2 tubs of 1 L Kulfi ice cream
  • 1 80 grams box of Shan strawberry jelly
  • 1 packet of pistachios. 7oz f1
  • 1 packet of saffron 1 gram
  • 1 7 oz can of sweetened condensed milk 


  1. Mix the condensed milk in the half and half and heat it until dissolved
  2. Put half the mixture in separate pot
  3. In pot 1 add saffron and heat for 15 min until a nice yellow mixture forms. Crush pistachios and almonds and add it into the pot 1 mixture
  4. In pot 2 add Root afza until a nice pink mixture forms. Leave to cool
  5. Soak basil seeds in water and set aside for 2 hours
  6. In a separate pot add jelly mixture and water to boil. set aside to cool and gelatinize. Then cut up into cubes
  7. In a separate pot boil noodles for 15-20 min until soft
  8. Assembly: in a plastic cup add noodles. Then one table spoon of basil seeds. Add a few jelly cubes then either yellow or pink mixture. Then top off with a scoop of kulfi ice cream. Garnish with crushed pistachio and there you have it, Falouda!

Creme Brulee and Meringue from France

This is a popular dessert in France, consisting of a rich custard base topped with a layer of hardened caramelized sugar.

Ingredients (8 servings)

  • Creme Brulee:
    • 8 egg yolks
    • 400 g heavy cream
    • 100 g milk
    • 130 g sugar
    • 1 tbsp pure vanilla extract.
  • Meringue:
    • 7 egg whites
    • 400g sugar
    • ¼ teaspoon cream of tartar
    • ¼ teaspoon salt
    • 1 tablespoon pure vanilla extract
    • 8 oz semisweet chocolate (shaved)


  1. Creme Brulee
    1. Separate egg whites and yolks in two bowls
    2. Whisk egg yolks with sugar
    3. Add in your milk, heavy cream and vanilla flavoring
    4. Set oven to 225 degrees celsius
    5. Pour mix into aluminum bowls for baking
    6. Add hot water to a large aluminum pan as bain marie
    7. Carefully place creme in hot water pan and allow to bake until firm (about 30 minutes to an hour)
    8. Take out of oven and water bath and allow to chill in fridge for a few hours or overnight
    9. Lightly dust a layer or sugar on top and flame (can be done once or twice for added layer)
    10. Serve warm
  2. Meringue
    1. Beat egg whites on medium-low speed
    2. Beat in cream of tartar, vanilla and salt
    3. Increase mixer speed as they begin to foam
    4. Begin adding in sugar little by little
    5. Continue whisking until soft peaks
    6. Increase speed to high and whisk until firm peaks
    7. Gently fold shaved chocolate into half of the mix
    8. Fill into piping bag with star tip
    9. Gently pipe meringue cookies onto parchment paper or silicone mat
    10. Bake at 215 degrees F or 107 C for 60 to 90 minutes
    11. Turn oven off, crack open slightly, and let meringue cool in open oven

Horchata from Mexico

Horchata is a traditional Mexican beverage made from rice, water, sugar and typically flavored with cinnamon and sometimes vanilla. It has a creamy texture with a hint of sweetness and a refreshing taste. It's often served chilled over ice and is popular during hot weather as a refreshing drink. Horchata can also be made with other ingredients such as almonds, sesame seeds or tiger nuts, depending on regional variations.

Ingredients (8 servings)

  • Horchata Concentrate (16 oz bottle) 
  • 1 gallon of milk per bottle of concentrate
  • Cinnamon
  • Water
  • Ice


  1. Add the whole bottle of concentrate into a container. Use the same bottle to add milk and water. 
  2. Add 3 1/2 bottles of milk and 3 1/2 bottles of water, add two tablespoons of cinnamon, and stir. 
  3. Add ice or serve cold.

Jamaica from Mexico

Jamaica, also known as hibiscus tea or sorrel, is a vibrant red beverage made from steeping dried hibiscus flowers in water. It's popular in many parts of the world, especially in the Caribbean and Latin America. Jamaica has a tangy flavor with floral and citrus notes, and it's often sweetened with sugar or honey. It can be enjoyed hot or cold, and it's known for its refreshing taste and rich crimson color.

Ingredients (8 servings)

  • Jamaica concentrate (16 oz bottle)
  • Water
  • Ice


  1. Add the whole bottle of concentrate into a container, use the same bottle to add water. 
  2. Add 7 bottles of water and stir. No sugar is needed. 
  3. Serve cold.