This week marks another special day on the Islamic calendar and like all 2020 celebrations, Eid al-Adha will be celebrated under lockdown.
Eid al-Adha, also called the “Festival of the Sacrifice”, is the second of the two major Islamic holidays.
The day honours the willingness of the prophet Ebrahim (peace be upon him) to sacrifice his son Ismaeel as an act of obedience to Allah.
Muslims would exchange gifts, usually in the form of sacrificed animal meat.
Of course, the other big festival is Eid ul-Fitr, which is celebrated after the month of Ramadaan.
Having already had a taste of labarang in lockdown a couple of months ago, I’m sure by now you don’t need to be reminded that the same rules apply: hou jou distance en eet by die huis.
By now we should all be used to enjoying each other’s company through video calls and group chats.
Every celebration now should serve as a reminder of how blessed we are.
Like my ouma used to say, as long as you have breath in your lungs, a roof over your head and food on the table then you have more than enough.
This week, cookbook author and founder of Sprinkle and Spice, Farzana Kumandan, shares a range of her easy, flop-proof recipes that’s perfect to add to your Eid table.
From a simple chicken and corn soup for a light starter to all the Eid must-haves like leg of lamb, tongue and seafood dishes you will definitely have a lekker variety on your labarang tafel.
10 crayfish tails
15 prawns (shell on, head off)
½ kg kingklip or any firm fish
Rinse and drain all seafood in the fridge overnight (in a colander) to ensure all seafood has
been thawed and has no excess water
MARINADE YOUR SEAFOOD IN
4 heaped teaspoons garlic (freshly always best)
1 heaped teaspoon crushed chillies
2 teaspoons Cumin
2 teaspoons Coriander
3 teaspoons tandoori spice
2 tablespoons seafood masala
1 teaspoons turmeric
The juice of ½ lemon
1 cup yoghurt
½ freshly chopped parsley
Salt to taste
Marinade your seafood in all the above
ingredients and refrigerate for at least an hour.
Braise 2 finely chopped onions and 15 curry
leaves in 4 tablespoons butter or ghee
Add your marinated seafood
Add 1 tin tomato puree
Add 2 grated tomatoes
Add 2 tubs fresh cream and cook for 15 minutes on medium heat,
Prep rice – 4 cups rice, cooked with 8 cups water and 4 level tsp salt. Bring to boil and drain.
Layer half your rice in an oven safe pot or a big black oven tray.
Add your seafood with your sauce over half the rice, leaving some curry behind.
Add the rest of the rice and top with some fried onions.
Pour over the remaining seafood and sauce over your rice and garnish with fresh chopped danya.
Cover with double foil and steam in the oven on 180°C for 35 min.
Chicken and corn soup
4 tablespoons butter
1 small onion (diced)
¼ green or red pepper (diced)
2 chicken fillets (cubed)
1 finely grated carrot
1 tsp garlic and ginger
1 veg stock block
1 tablespoon chicken spice
¼ teaspoon black pepper
1 cup frozen corn
1 tin cream style corn
¾ cup water
1 litre milk
2 packets cream of
chicken soup mixed with
1 teaspoon parsley
In a large pot, over a medium heat, braise the onion in butter.
Once it’s golden brown, add in the pepper and chicken and braise until golden brown.
Add in the carrot, frozen corn, garlic and ginger and spices.
Add in the stock and water and simmer for 5 minutes.
Add in the cream style corn, soup powder mix and milk.
Reduce the heat and stir continuously until the soup thickens and begins to boil.
Once boiling simmer for 5 minutes.
Serve with a crusty, toasted bread
Leg of Lamb
Rinse your Lamb and trim off the excess fat, drain off all excess water
Make incisions in the leg and add fresh pieces of garlic (I use a whole garlic head and I roughly cut the garlic pods lengthwise)
In a big bowl add:
Leg of lamb
7 whole peeled potatoes
5 peeled carrots (cut in half)
Spice the leg and veggies with:
1 heaped tsp white
1 heaped tsp black pepper
4 tablespoons BBQ spice
Ensure you rub and coat the leg well with all the spice.
Add blocks of butter and close your oven dish with a double layer foil
Cook on 180°C for 3 hours without opening.
After 3 hours add a spread of your fav BBQ sauce mixed with Mrs Balls chutney and grill for 10-15 minutes until golden brown.
If there’s excess liquid in your tray and you’d like a gravy, drain the liquid and bring it to boil.
Mix 2-3 tablespoons cornflour or gravy powder with cold water.
Add to your boiled liquid and stir until it’s thickened.
6 store bought garlic rolls
125g soft Butter or Margarine
2 teaspoons freshly grated garlic
1 tablespoon garlic and herb spice
¼ teaspoon dried parsely
Mix all the above ingredients together
Slit the garlic rolls making 4 equal cuts halfway through the top
Fill each slit with garlic butter and spread some butter over the roll.
Grill on 180degrees for 5-10 minutes until its golden brown.
15-20 crayfish tails
3 tablespoons butter
1 onion sliced
½ red pepper
10 curry leaves
2 heaped tsp garlic
2 teaspoons Cumin
2 teaspoons Coriander
2 teaspoons tandoori spice
2 teaspoons seafood masala
½ teaspoon crushed chillies
½ cup yoghurt
1 tin tomato puree
1 fresh cream
Salt to taste
Marinade your crayfish with the garlic, spices and yoghurt and refrigerate for at least an hour.
Braise your onion, red pepper and curry leaves until the onions are golden brown.
Add your marinaded crayfish, tomato puree and cream.
Cook on a medium heat for 15 minutes and garnish with fresh coriander.
All recipes by: By Farzana Kumandan @sprinklesandspicect.