Clari Guzman, a communications major at Stony Brook University, participated in the SBU Eats’ Cooking from Home program this April to share her family’s traditional Dominican dessert, Habichuelas con Dulce. Guzman worked with SBU Eats Chef Albin Melo to make the dish available to students and staff at East Side Dine-In.
The Cooking from Home initiative gives students an opportunity to introduce recipes that hold personal or cultural significance. The event matters because it allows members of the campus community to connect over food while learning about diverse culinary traditions.
Habichuelas con Dulce is a creamy dessert made with red beans, coconut milk, sugar, and spices such as cinnamon and nutmeg. The recipe reflects influences from Spanish, African, and Taíno cultures. Guzman used her grandmother’s version of the dish for the event. She said that making Habichuelas con Dulce reminds her of time spent with her grandmother during Holy Week: “Every Easter during Holy Week, my grandmother and I would cook this dish together,” shares Guzman. “The kitchen would fill with sweet aromas, laughter and love. Those moments tied me to her so deeply. Now, as an adult, when I make it on my own, especially at this time of year, I feel that same tender connection — like I’m carrying on a legacy of care, history and love with each bite.”
Chef Melo also prepares Habichuelas con Dulce for his family during holidays. He said the dish helps him maintain a connection to his roots.
Cooking from Home was launched in 2022 by SBU Eats by CulinArt as a way for students to share meaningful meals with their peers while telling stories about their backgrounds.
Through programs like these, Stony Brook University continues efforts to celebrate diversity on campus by highlighting traditions brought forward by its students.
