Z AYA AN KHAN

Food activist and food cultural worker The food memory: Ice-cold falooda

During Zayaan’s childhood in Woodstock, Cape Town, Ramadaan happened over the summer months. “We lived at the foot of Devil’s Peak and I remember it being exceptionally hot. As a child, I found fasting very challenging but the promise of eating suckers or home-made frozen delights after supper was always exciting.”

Especially thrilling for a young Zayaan was when Ramadan fell over school holidays, which meant she could stay up late and feast much more. Every year, the family would make the traditional Cape Malay dessert drink, falooda. “At first it used to be my mom or dad’s job, but as time went by the task was delegated to my sister, Nasheeta Khan, and then to me. The recipe included agar, which my uncle would make from seaweed, sabja or basil seeds, flaked almonds, ice cream, milk, rose syrup and rose-water. The best part would be freezing the leftovers in yoghurt tubs or ice trays, then scooping it out like ice cream.”

@byzayaankhan; @seedbiblioteek