Nasheed Fever and bulbinella 4 June 2014

In the name of Allah most gracious most merciful

 

Subhaanallah! Now this is rain! Puddles outside,  little drips from the ceiling; cars go by with a whoosh. It does so make me nostalgic for Gauteng summer storms – ominous and spectacular, branches left in its wake, jacaranda petals lying forlorn.

There is a buzz in Schaapkraal - at the school, in my house. It’s the high school Nasheed for boys and girls on 15 June hosted by Discover Islam. Almost like acapella for Muslims – sometimes with a duf. A range of tenors and sopranos, altos and bass enchant the crowd and they go wild. The Artscape tickets for boys have been snapped up and booked out - let’s support the girls and buy tickets via computicket. Between you and me, last year was the first time the girls competed (don’t quote me here) but I heard rumours that the girls performances were better (shhhh).

Yesterday Waseemah came to make some of these banana and dark choc surprises:

 

Shukran Waseemah for showing us how to make it, will publish step by step pics soon inshaAllah.

I don my rain poncho and make my rounds quickly. Some of the pot plants have been slapped around a bit but they will survive. Ha! The cloches I made by cutting in half some 2 l juice bottles to cover small plants are still standing firmly. The bulinella I planted out in separate bakkies stand tall in the rain. They should - they are indigenous, hulle maag ken die Kaapse reen.

Did you know they are medicinal and excellent for small cuts and bruises and insect bites. I just break off a blade of the grass and squeeze out the juice on my finger and apply it. It’s edgy as a border and if you have spaces that needs covering plant them there - its foliage is lush with pretty yellow flowers crane over on thin long necks It is water wise plants and poor soils are fine for them.  See http://www.herbalisthut.com/medicinal-uses-of-the-bulbinella-herb/ for more useful info.

On cold days of course everyone is peckish - so what’s for dinner? Let me think (finger to temple). How about some beans curry to entice all of our senses, with rotis straight from the grid. Some hot achaar and sambal to accompany it. And for dessert? A delectable sago pudding with stewed fruit hmmmm.

Sago pudding

Ingredients

·         ¾ cup soaked sago

·         1 litre of milk

·         1 cup sugar

·         Pinch of salt

·         250 g butter

·         6 jumbo eggs

·         1 dessertspoon custard powder

·         Few sticks of cinnamon

·         9 cardamom pods

·         Grated nutmeg

·         Almond slivers

 

Preparation

Add sago and sugar to milk and while stirring bring to boil in medium saucepan on medium heat

You will notice that the sago has a glassy texture, then remove from heat

Stir in butter, keeping aside a small piece for later

Allow to cool completely, be careful that it does not form a thick layer on top

Stir in eggs one by one and then the custard paste.

Pour into medium, baking pan.

Pop open the cardamom seeds and scatter them randomly

Add a few sticks of cinnamon.

Grate the nutmeg on top and sprinkle with almond slivers

Dot with butter

Bake for 45 min or done at 350^o F. or 180 ^o Celsius

Serve with stewed dried fruit

Cook’s note: Should you prefer to use tapioca, then allow it to soak overnight

Hey, let me be off to clean the house, Abu is invigilating today so little help for Yasmine. And of course I have to make dem butter biscuits, you know, promises, promises.

Till later then

Don’t forget to buy the tickets for the girls’ nasheed competition.

And plant food.

Yasmine