On the first day of fasting I decided that I would try to eliminate wastefulness and aim for a zero waste Ramadhan.
This would included not cooking more than I can eat or share with my friends or colleagues the following day as well as repurposing any leftovers. I used the leftover Mielipap or creamy grits from suhoor to make these delicious Sweet corn and polenta fritters for iftar the next evening.
The other day one of our staff came to speak to me about a work matter and at the end of the meeting asked whether I would cook one meal for him for this Ramadhan.
How could I refuse such a simple request… ok not so simple. The byline was ‘I’m a big man and I need chicken or beef, so it may be expensive’. I had no idea what I was going to cook, except that it would be chicken or minced beef, or perhaps I would throw a spanner in the works and cook lamb!
In the end I remembered my father’s advice, may ALLAH have mercy on his soul and grant him the highest paradise. He used to say that in Ramadhan food should be less spicy and light on the stomach, so that we can pray and sleep easily and without discomfort.
I settled on Chicken and mushroom pie with a side of steamed vegetables and saffron sweet rice, since I had decided to refine that recipe for a post later this week. If you like the sound of creamy pie you can get the recipe here.
For more Ramadan recipes you can click on any of the images below.
Help me to provide you with more recipes, travel tips and experiences by sharing these posts with your family and friends, and please remember to like and comment if you enjoyed this post.
Want more? To get new recipes and travel posts delivered straight to your inbox, subscribe to Tantalise My Taste Buds.