Clari Guzman, a communications major at Stony Brook University, shared her family’s traditional Dominican dessert, Habichuelas con Dulce, with the campus community as part of the SBU Eats’ Cooking from Home program in April.
The initiative allows students to present recipes that hold personal and cultural significance. For Guzman, preparing Habichuelas con Dulce is not only about food but also about family ties and national identity. The dish is a creamy blend of red beans, coconut milk, sugar, spices and sometimes sweet potatoes or raisins. It is traditionally made during Holy Week in the Dominican Republic.
Guzman partnered with SBU Eats Chef Albin Melo to adapt her grandmother’s recipe for East Side Dine-In on campus. “Every Easter during Holy Week, my grandmother and I would cook this dish together,” said 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…I feel that same tender connection — like I’m carrying on a legacy of care, history and love with each bite.”
Chef Melo said he also prepares Habichuelas con Dulce for his family during holidays as a way to maintain connections to his roots.
Cooking from Home was launched in 2022 by SBU Eats by CulinArt. The program encourages students to share meaningful meals along with their stories and traditions.
