Flashback to Eid ul Fitr 2017 – strawberries & sawine

My posting has indeed been sparse this year, but I was going through my photos and voila – we have a post. Sister H ever so often has specials on imported strawberries, blueberries & cherries. This year, these played a major role in our Eid ul Fitr celebrations – part of the usual impromptu potluck buffet for the post-Eid salaat, part of the food gifts for various friends. I think BD baked a pineapple upside down cake or three, but memory is a little hazy on that part this year. Sawine (boiled and sweetened and spiced vermicelli pasta) is part of my Trinidadian heritage. Each year at Eid ul Fitr, my mother, whose culinary extents were limited by herself but whose flavours remain my favourite, cooked up and distributed pots of sawine to the neighbours on our street. Elaichi (cardamom), clove, raisins, sweetened milk (condensed milk), and the vermicelli. And at every Muslim home sawine was a given, and expected. Some added finely chopped nuts, some boiled with the fruits, some put out individual little bowls of the fruits & nuts so that you could garnish to your taste. My middle maternal uncle made the sawine in his house. My children expect it, and sporadically over the years, I have been prescient enough to obtain it and prepare it. Nowadays, you can purchase already parched sawine in the supermarkets in Trinidad. (Already parched (or is it patched?) sawine means that some ghee or butter or oil has been heated in a wide bottomed pot, the elaichi and sawine added and sauteed, then removed from the heat, allowed to cool, and bottled until ready to boil on Eid morning. Ah ha – it is toasted, or braised!) This year, I had to check with my Trini sources on what to add as my trusty Naparima Girls’ High School cookbook (the staple of Trini cooks:)) suggested cinnamon sticks – I did not remember that as an ingredient my mother added, and she either forgets or pretends to forget her recipes since she has happily given up cooking since my father passed away. And neither of us could get to her recipes – handwritten from her two extremely domesticated friends who wrote down the recipes for her when she moved to live independently of her parents – and which are kept in a clasp purse in one of the kitchen drawers.

So this year, Mum brought up a packet or two of already parched sawine, and I proceeded to prepare one on Eid morning. So BD, NoS, Youngest and I, partook of the sawine, and probably Aunty D. too. I added strawberries (now you see the link between Sister H’ specials and my post, don’t you?:). Enjoy. (I see that some cooks add grated ginger to the parching process as well – may try that – and we use a thicker (as if that were possible) vermicelli than the rice vermicelli or mung bean vermicelli. Some trivia – vermicelli is Italian for ‘little worms’, is thinner in diameter than spaghetti, is sometimes referred to as angel hair. Some cultures include sago in the sawine mix as well.

2017-06-28 07.06.51

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s