Simple Recipes That Make Life Abroad Sweeter

Moving to Prague as a first-generation student opened my eyes to the city’s vibrant food culture, but also to an unexpected reality: while most of my classmates easily navigate the city’s restaurant scene, dining out for every meal isn’t a luxury all of us can afford. This challenge led me to discover something beautiful—the way food can bridge cultures and create connections, even on a budget.

What started as budget-conscious cooking in my dorm turned into something much more meaningful. I’ve noticed that some of my roommates eat out not because they want to, but because they simply don’t know how to cook. For many of them, this semester isn’t just about studying abroad—it’s their first time living away from home.

My perspective is a bit different. I grew up in Germany and later became a military brat, moving between Europe and the U.S. So, I’m not just learning to live independently; I’m also adapting to a new culture and environment.

The bonding power of food

This difference in our experiences gave me an unexpected opportunity. Seeing some of my roommates struggle with basic meals, I decided to share some of my go-to recipes – dishes you can make anywhere in the world with ingredients from any local grocery store. What started as simple cooking lessons turned into something amazing. Teaching them how to make a basic avocado honey sandwich somehow led to impromptu dance-offs in our living room, rapping along to Biggie and Destiny’s Child, and even full-on Hamilton rap battle.

It’s funny how food brings people together. What began as “Hey, let me show you how to make this,” turned into hours of laughter, music, and friendship. Now our kitchen isn’t just a place to cook. It’s where we share stories, dance, and create memories. Who knew learning to make simple Honey Avocado Toast could lead to such genuine connections?

It’s funny how food brings people together. What began as “Hey, let me show you how to make this,” turned into hours of laughter, music, and friendship.

While I sometimes wish I could join my classmates for every meal out, creating these recipes in my kitchen has given me something more valuable: a sense of community, creativity, and independence. These dishes aren’t just about saving money; they’re about making a home away from home, one recipe at a time.

Juno Smith | Berea College | IFSA Tech Career Accelerator in Prague | |  IFSA First Generation College Student Scholarship recipient | Spring 2025

My Go-to Recipes

Eggplant Ratatouille

Ingredients:

• 1 large eggplant
• 4 medium tomatoes
• 3-4 garlic cloves, sliced
• 1 onion, diced
• Fresh herbs (cilantro, parsley, or coriander)
• Additional vegetables of choice
• Olive oil
• Salt to taste
• Bread or naan for serving

Instructions:

1. Prepare the eggplant:
   • Cut the eggplant in half lengthwise
   • Make small diagonal slits in the flesh
   • Insert sliced garlic pieces into the slits
   • Place in an oiled oven-safe pan, flesh side up
   • Roast at 180°C/350°F until skin wrinkles and flesh softens (about 25-30 minutes)
2. Prepare the tomatoes:
   • Make a cross-shaped cut on top of each tomato
   • Bring a pot of salted water to boil
   • Add tomatoes and simmer until skin starts to peel (3-5 minutes)
   • Remove, cool slightly, and peel off the skin
   • Chop tomatoes, saving all juice
3. Prep other Iingredients:
   • Finely chop your chosen herbs
   • Dice onion and any additional vegetables
   • Once the eggplant is done, let it cool slightly
   • Scrape out flesh and discard skin
   • Roughly chop the eggplant flesh
4. Final assembly:
   • Heat oil in a large pan over medium heat
   • Sauté onions until translucent
   • Add other vegetables and cook until softened
   • Add chopped eggplant flesh and tomatoes
   • Simmer until mixture thickens (about 10-15 minutes)
   • Stir in fresh herbs
   • Season with salt to taste

Serve hot with toasted bread or naan.

Tips:

• Choose firm, glossy eggplants for best results
• Don’t skip the garlic-stuffing step – it adds essential flavor
• The dish tastes even better the next day
• Leftovers can be refrigerated for up to 3 days
• You can make pasta sauce out of the leftovers as well

Homemade pizza

Friday night pizza-making has become a social event in our dormitory. We use basic Czech ingredients but top our pizzas with flavors from home. It’s cheaper than delivery and brings everyone together.

Ingredients:

• Store-bought pizza dough 
• Choice toppings

Instructions:

1. Prep vegetables:
   • Dice carrots into small cubes
   • Peel and roughly chop garlic
   • Roughly chop onion
   • Make a cross-shaped cut on top of each tomato
2. Cook tomatoes:
   • Bring a pot of water to boil with a pinch of salt
   • Add tomatoes and simmer until skin begins to peel (3-5 minutes)
   • Remove tomatoes and let cool slightly
   • Peel off the skin and roughly chop
3. Sauté vegetables:
   • Heat oil in a pan over medium heat
   • Add carrots, garlic, and onions
   • Season with salt and pepper
   • Cook until vegetables are softened (about 10 minutes)
   • Add paprika and stir well
4. Blend sauce:
   • Combine sautéed vegetables and peeled tomatoes in a blender
   • Blend until smooth
   • Taste and adjust seasoning if needed
5. Assembly:
   • Spread sauce evenly on the prepared pizza dough
   • Add your favorite toppings
   • Bake according to your pizza dough recipe

Tips:

• Make extra sauce and freeze portions for future use
• Let sauce cool slightly before blending for safety
• For a thicker sauce, simmer the blended mixture for 5-10 minutes
• This sauce can also be used for pasta dishes

Honey Avocado Toast

Ingredients:

• 2 Czech bread rolls (rohlíky)
• 1 ripe avocado
• 2 eggs
• Czech honey (local if possible)
• Fresh rucola (arugula)
• Small mozzarella ball
• Salt and pepper to taste
• Butter or oil for frying

Instructions:

1. Prepare the bread:
   • Slice bread rolls lengthwise
   • Toast until golden brown
2. Prepare the avocado mix:
   • Mash the ripe avocado in a bowl
   • Season with salt and pepper
   • diced onion
   • Mix well until combined
3. Cook the egg:
   • Heat butter or oil in a pan over medium heat
   • Crack egg into the pan
   • Fry until whites are set but yolk is still runny
   • Season with salt and pepper
4. Prepare toppings:
   • Tear mozzarella into small pieces
   • Wash and dry rucola leaves
5. Assembly (per toast):
   • Spread avocado-honey mixture on toasted bread
   • Add torn mozzarella pieces
   • Place fried egg on top
   • Add fresh rucola
   • Drizzle with a touch of honey
   • Finish with fresh cracked pepper

Enjoy!