As a Nigerian who is now part and parcel of England, one tradition I’ve fully embraced is the Sunday Roast. I love this Sunday tradition! Personally, I feel there’s no other tradition better than this. What can be better than sitting down and sharing a delicious a meal – which has been prepared out of love and care – with your friends and family? This is the epitome of a good life. These are the celebrations and traditions that our children will remember from their childhood.
I believe, food is one of the ways we can show our loved ones that we care about and love them. The food my mum cooked was one of the ways she showed me love. From the little memory I have of her (she sadly died when I was just 11), the preparation of our almighty Sunday lunch started on Saturday.This was the only day we ate chicken. BTW In Nigeria, our Sunday feast is not called a Sunday Roast… actually, it had no name attached to it.
Early on Saturday morning, my mother would go to the local market to get the ingredients she needed for our Sunday feast. The live chicken was the most important ingredient. The kind of life the chicken had lived mattered very much to Mum. The Chicken must have been fed well, roamed about freely and lived a happy life. Mum also felt that if the chicken was not heavy enough or the feathers did not have a shine to them, it was not worth feeding her family with.
The Sunday tradition I grew up knowing is really no different from what I’m now passing on to my own children. The only differences are the surroundings and the style of food. But the same thread runs through it; love and care.
I tell you this story because I’d love to you to share with me what your Sunday family traditions are. I know that with every family it is different. But, variety is what makes out the world beautiful.
If you are interested, this is the food I cooked for my family on Sunday. Not your typical Sunday roast but it was delicious. I adapted the recipe from Persiana by Sabrina Ghaynor. BTW, if you want a great Middle East Recipe book, I’d recommend this.
Baked shoulder of lamb with spice.
What you’ll need:
2 quality shoulders of lamb, boned, rolled and tied by the butcher (feeds four people).
6 tbsp olive oil.
1 tsp turmeric.
3 tsp ground cumin.
1 tsp cinnamon.
2 tsp sea salt.
3 garlic cloves.
What to do:
- Preheat the oven to 180°C/350ºF/gas 4.
- Put your lamb in a bowl, then add the oil, spices, sea salt and crushed garlic. Mix them into the lamb ensuring the meat is evenly coated.
- Add 2 tbsp. water to the dish, cover with tinfoil and cook in the oven for 3½ hours.
- Remove the lamb from the oven and serve immediately with rice. And whatever veg you like.
I served mine with steamed basmati rice mixed with red and white quinoa. And I used up the vegetables I had in my fridge.
Yvonne xxDid you enjoy this post? If so please support us: like, share and comment!