Feeding a large group at an outdoor camp or any kind of gathering is a big task. It’s also a beautiful opportunity to create a sense of cultural inclusion and care. Food is one of the most powerful ways we can help people feel seen, nourished, and welcomed. In my interviews with folks about belonging, food was a major subject, especially for attendees of color and immigrants. Food is a major way of saying “you belong”
When I interviewed people about kinship tending at gatherings, here’s one set of suggestions I got for more ethnic foods:
- Soul food for African Americans
- Cook-up rice
- Curry chicken and roti
- Root veggies from other cultures like Yams and sweet potatoes
- Collard greens, leaf spinach
- Peas and rice instead of just plain white rice
- Potluck or snack potluck
We’ve turned on the discussion for this page – feel free to add your own recipes or food suggestions!
For smaller gatherings, you might host a themed potluck where people bring dishes from their own heritage (or a dish they love and feel connected to), or share stories about a meal their family makes during holidays or rituals.
Even offering a few globally inspired condiments, like chili crisp, tamarind sauce, or coconut flakes, can invite a wider range of taste preferences and cultural familiarity.
For large camps, there are many simple ways to move beyond the usual chili, pasta, and pancakes without adding stress to your kitchen crew. Below are some practical, budget-conscious ideas for creating meals that are more ethnically diverse, adaptable, and delicious.
1. Pick Global-Inspired One-Pot Meals
These are affordable, filling, and vegan-optional or flexible.
One-pot or big-batch dishes are ideal for camps and naturally rooted in many cultural traditions:
- Jollof rice (West African) – rice cooked in tomato base with spices and veggies
- Dal (South Asian) – lentils with spices, served with rice or flatbread
- Pozole (Mexican) – hominy stew with red chile base (can be meat or vegan)
- Chickpea tagine (North African) – spiced stew with root vegetables
- Congee (East Asian) – savory rice porridge with toppings (scalable and comforting)
2. Add Condiment & Topping Bars
Let people flavor their food how they like and honor different tastes:
- Offer chutneys, chili oils, pickled veggies, coconut flakes, za’atar, sriracha, tamari, lime wedges, etc.
- A rice or stew base + topping bar = customizable & culturally adaptive
3. Feature a Different Region Each Day
Use meals as a simple cultural offering:
- “Global Lunch Series” e.g., Caribbean on Monday, Middle Eastern on Tuesday, etc.
- Even simple nods to flavor profiles (jerk seasoning, berbere, lemongrass) can expand taste experiences
4. Include Flatbreads & Grains from Around the World
Easy to prep ahead or in bulk:
- Injera (Ethiopian), roti (Indian), tortillas (Latin America), or rice noodles (SE Asia)
- Pair with saucy mains or dips
5. Honor Traditional Diet Practices
Build awareness into menu planning:
- Include vegan, halal, gluten-free, kosher-style and non-spicy options
- Offer no pork/lard dishes without needing to ask
- Always list ingredients
6. Invite Cultural Recipes from Your Community
Ask attendees or volunteers to submit family or traditional recipes (adapted for scale and allergens) to build a sense of connection and representation.