VIRTUAL COOK ALONG

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TO RECEIVE HABSANI CULINARY EXTRAVAGANZA ZOOM DETAILS AND INGREDIENT LIST REQUIRED FOR THE COOK ALONG

26 September 2020: 
10h00 – 11h00: Sawre curry & Sarole by Zaheeda Sonday (@all_about_food16) 
12h00 – 13h00: Ghawne by Razeena Palekar (@la dolce rosa)
14h00 – 15h00: Fish Biryani 
15h30 – 16h30: Sakroli by Zainab Sonday
 
3 October 2020: 
10h00 – 11h00: Methi Ladoo by Namreen Sonday (@namreensonday) 
12h00 – 13h00: Fish curry & cashew nut curry by Musarat Ebrahim (@chefme17) 
14h00 – 15h00: Dhoodheri by Rashida Ismail
15h30 – 16h30: coconut chutney by Atiya Sonday

Introduction:

Since the advent of democracy in South Africa the 24 September was declared a public holiday as Heritage day.

Brief JHESS Background:

Members of JHESS hail from the coastal State of Janjira today named Raigad district in Maharashtra India. As settlers in South Africa we certainly maintained our religious beliefs and practices, traditions of wedding celebrations, and most certainly our cuisine.

Being from a coastal area JHESS is known for its seafood dishes and vegetarian side dishes. Notwithstanding many meat dishes cooked in clay or 3 legged large pots.

Over the years we have adopted other practices or cuisines that are blended to create a new tradition like we will have pasta with some India traditional spicing and so forth.

It is important to note that in 1956 The Janjira Benefit and Social Society was formed with the purpose of cooking big degs (pots) of food. The favorite dish being fire cooked Akhni; which become notoriously famous and was ordered by all. The food was cooked on a voluntary basis (mostly by males) with great passion and love.

Since the 1980’s this tradition ceased with the advent of catering companies and outsourcing, sadly with it a lot of love, togetherness and family bonds diminished.

Today we still uphold some of these traditions and values incorporated with other cultural nuances.