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Dishes from Nue

The dishes at Seattle's Nue, co-founded by Uyen Nguyen, MBA 06, with her chef husband, aim to expose patrons to culinary experiences from around the world. Here are three such dishes:


South African Bunny Chow: chicken breast, Indian masala, lime, cilantro, served in a pullman bread bowl

Bunny chow is a common street food in South Africa, originating in the Durban Indian community. The "Bunny" in the name doesn't refer to rabbit (it's always made with chicken or mutton) but rather to the working caste of Indians, the Bania. During apartheid, the Indians who came over to build the railroads were prohibited from entering certain shops and cafes. Putting the curry in a bread bowl circumvented this by allowing the food to be taken away and easily served from windows. Over time, the "Bania" from the name of the Indian caste was turned to "Bunny" and is now a popular dish throughout South Africa with people from all walks of life.


Brazilian Acarajé:
fluffy fritters made from peeled black-eyed peas gently fried in red palm oil, then split and stuffed with vatapá, a complex mixture of prawns, cashews, and spice

Versions of acarajé can be found throughout West Africa and in Portugal as well as where Nue’s version hails, Salvador, Brazil. The secret to getting the fritters delicate and fluffy is individually peeling every black-eyed pea—a time-consuming task that explains why it's a dish not commonly found outside it's region of origin.


Chengdu Spicy Jumbo Chicken Wing:
green Szechuan peppercorn, fish sauce, lime, chili, basil, mint, and Thai chili

What sets these wings apart is the use of green Szechuan peppercorns. The berries produce a tingling, numbing sensation on the tongue (think of a 9V battery) that in addition to being a pleasant sensation on its own, allows diners to tolerate more spice in their foods, a staple of Szechuan cuisine.

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Uyen Nguyen, MBA 06

Uyen Nguyen, MBA 06

Co-Founder, Nue

All photos: John Lok/AP Images for Berkeley Haas