By DAVID CLOUSTON

Salina Journal

With both their taste buds and appetites satisfied, Kansas Wesleyan University students Andy Frisbie and Matt Schwan were in complete agreement about their favorite dish at Sunday night's international food buffet.

"The Fufu's amazing. It rocks," Schwan said, smiling.

The more than 100 diners who showed up for Sunday's weekly Buck Meal at University United Methodist Church got to sample flavor combinations not typically found in Salina.

The university's International Student Association prepared about 15 different dishes showcasing fare from their homelands -- about eight different countries.

Fufu, a dumpling made from ground plantains or cassava root, stirred into hot soup or stew, is a staple food of West and Central Africa. Sunday's menu also included Bulgarian salad; dumplings from China and Mongolia; Keena -- an Indian meat dish with onions and spices; and Waa Kye, a dish from Ghana prepared by associate Spanish professor and international student advisor Haakayoo Zoggyie that is made with rice, beans, onions and tomatoes in a chicken soup base.

The students started preparing food in the church kitchen about 3 p.m.

Gertrude Manyike, a senior from Zimbabwe studying business, was stirring a pot of stew made from chicken, carrots, butternut squash and spices. Mayqueen Agodro, a freshman from Ghana, prepared the Fufu.

"I hope (the guests) like it," she said.

Diner Jerry Hillyard was surprised with the dishes prepared Sunday. Hillyard, 1226 E. Kirwin, came to Buck Night as he often does, not knowing what was on the menu.

He made sure to taste the Waa Kye, which came in spicy and mild versions.

"I got one that wasn't spicy," he said. "I can't stand spicy food."

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