The smell of smoky roux and spices hit as soon as students walked into Ikenberry Dining Hall Tuesday night. On display were four different gumbos prepared by dining halls across campus for all to eat. The annual cook-off was held by Bruce D. Nesbitt African American Cultural Center and University Housing in celebration of southern and Black culture and promoted the diverse background of gumbo and its relation to multiple cultures.

For Flora Mendoza, registered dietitian with University Housing Dining Services, the event means more than just food.

“It’s one of the few times each year that our staff have the opportunity to cook from the heart and not follow one of our recipes,” Mendoza said. “The chefs make recipes that they make at home or share with their family, and they get really excited and really proud.”

Instead of sticking to standard dining hall production, chefs could deviate from the traditional recipes of the dining hall. Mendoza acted as a cheerleader for the event, while also providing nutritional value support for anyone who passed by. 

Students sampled gumbos labeled one through four before casting their votes. Conversations immediately turned into debates. Smoky versus spicy? Thicker versus lighter? More okra or less? 

Gumbo itself carries a layered history. The dish originated in Louisiana in the 18th century, shaped by West African, French, Spanish and Indigenous influences. The word “gumbo” is believed to have originated from a West African term for okra, which is one of the defining ingredients because of its ability to thicken the dish’s roux. 

Traditionally, gumbo has been built on a dark brown sauce and served over rice. Due to its diverse background and ingredients, gumbo reflects the cultural blending that defines much of Southern cuisine.

Freshman in Media, Olasheni Giwa, volunteered at the event as a Shelley Ambassador under the BNAACC. She said being part of the event felt bigger than just serving food.

“It’s not just about eating,” Giwa said. “It’s about celebrating culture in a way that’s actually interactive. You’re tasting something that has history behind it.”

Community and culture were on full display as students lined up for seconds. Some were seen trying the four dishes multiple times before finally casting their vote.

“Everybody’s really into it,” Giwa said. “You can tell people care about which one wins.”

Although Giwa grew up on the South Side of Chicago and doesn’t have a direct connection to gumbo, she related it to comfort foods from her own background, like obe ata — a pepper-based stew eaten with rice.

“Food is always tied to where you’re from,” Giwa said. “Even if it’s not the same dish, it’s the same feeling.”

Leah Hoefert, a graduate student studying clinical nutrition, said the event highlights both culture and nourishment.

Nutritionally, she pointed to the balance in the dish: rice as the starch, okra as a vegetable and proteins like andouille sausage or shrimp providing even more value. Hoefert’s favorite gumbo was the first one because of its smoky flavor.

“I like that it’s comfort food, but it still has variety in it,” Hoefert said. “There’s fiber from the vegetables, protein for fullness and flavor from the roux. It’s nourishing in more ways than one.”

Dining Services will continue hosting themed meals every Thursday night in February, including an upcoming celebration at LAR focused on traditional African cuisine and how those flavors evolved into modern comfort foods.

By the end of the night, students still lingered at tables and argued over their favorites. For a few hours at Ikenberry, dinner was a time for celebration and enjoying a really good bowl of gumbo.

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