Friday has always come with a familiar rhythm for Nasiha Norat, with Jummah prayers, a table filled with food and the comforting sound of family gathering around for lunch.

And in her Durban home, that lunch is usually akni, a fragrant rice dish with meat, and potatoes cooked and steamed in one pot.

While dhal and rice is a much-loved Friday tradition in many Muslim homes, Norat’s family had other ideas.

“I guess part of us growing up was going through the phase of not liking dhal and lentils in general, and so that’s how akni became the Friday norm in our home,” she says.

Friday, or Jummah, is a special day for Muslims, and for Norat, there was always something special about the meal that followed the prayers.

“You’d want to look your best and eat your best,” she says. “On a Friday, a rice dish, whether it was dhal and rice, breyani or akni, is usually at the forefront in most Muslim homes.”

For years, the akni was made by Norat’s mum. Today, with the family having grown and everyone having homes of their own, the dish has found its way into their kitchens too.

It is no longer reserved just for Fridays. Sometimes, a weekday calls for a comforting pot of akni too.

There may not be a secret ingredient in the family recipe, but Norat insists that some things are non-negotiable.

A sweet start to a Friday meal

A traditional meal always begins with something to sweeten the palate, and on a Friday it is usually sojee, a warm, sweet and buttery semolina pudding.

And then comes the main event.

“A Friday akni is not complete without sour milk, papad [also called ‘poppadom’, a thin lentil flatbread] and my Nani’s (maternal grandmother) carrot atchaar.”

And then there is the best part: Everyone sitting down to eat.

“As soon as the meal is put on the table, everyone gathers around, often followed by lots of chatter and laughter while each person takes a turn to dish out and enjoy,” she says.

“That’s what makes a Jummah lunch so special. There’s a feeling linked to it that I can’t put into words, but I think everyone knows exactly what I mean.”

Passing down the tradition

Those big family lunches may not happen as often as they once did, but Norat and her family have found a way to keep that feeling alive.

“I think that’s why we started our own traditions in our houses.”

The tradition is being carried forward, one kitchen at a time. The younger generation is learning to make the dishes they grew up eating, with the hope that they will one day pass them on too.

For Norat, Friday akni is much more than chicken, potatoes and rice.

“This is a meal that reminds me of home and of our childhood.”

Nasiha’s Friday akni

Ingredients
1 whole chicken
4 washed potatoes, halved
1 tsp cumin seeds
1 cinnamon stick
2 cloves
1 bay leaf
3 cardamom pods
1 large onion
2 tsp ginger and garlic paste
2 tsp chilli powder
2 tsp Kashmiri masala
2 tsp Rombo Rossi (curry spice blend)
½ tsp turmeric
2 tsp coriander/cumin powder
2 tsp garam masala
Salt to taste
4–6 tomatoes, blended
1 cup mixed vegetables
2 cups basmati rice, washed until the water runs clear

Method

Add the whole spices to a pot with oil. Once they begin popping, add the onion, ginger and garlic and cook until soft.

Add the masalas, turmeric and cumin/coriander and toast for about a minute. Add a dash of water and cook until the oil rises to the top.

Add the blended tomatoes and cook until the excess water has dried out.

Add the chicken and potatoes and cook over medium-low heat until the chicken is cooked through and the potatoes are soft.

Stir in the mixed vegetables and rice. Add enough water to cover the rice and season with a little salt.

Cook over medium-low heat until the rice is soft, and most of the water has evaporated.

Turn the stove to very low and allow the akni to steam until dry.

Serve with sour milk, papad and carrot atchaar for the full Friday experience.

@nasi_cooks

Nothing beats a plate of hot akni on a gloomy day. And if you felt like where do you even start then hey I’m here to show you🤍 INGREDIENTS: 1/2 chicken washed 2 potatoes cut in half 1/2 tsp Jeera seeds 1/2 cinnamon stick 2 cloves 1 bay leaf 3 elachi pods 1 onion sliced 1 tsp ginger garlic 1 tsp chilli powder 1 tsp Kashmiri masala 1 tsp rombo rossi 1/2 tsp tumeric 1 tsp Dhana jeera 1 tsp Gharam masala Salt to taste 2-3 tomatoes blended 1/2 cup mixed veg 1 cup basmati rice (wash until water runs clean) •Add dry spices to a pot with oil. Once it starts popping add in onions and ginger garlic and cook until soft. •Add in masala’s and toast for a minute then add a dash of water and cook until the oil comes up. •Add in tomatoes and cook until the water has dried out. •Mix in chicken and potatoes and allow to cook on medium low until chicken is fully cooked and potatoes are soft. •Then add mixed veg and rice. •Add enough water to cover the rice and add a dash of salt. •Cook on medium low until rice is soft and most of the water has dried out. •Put stove on very low and allow to steam until dry. #fyp #easyrecipe #chicken

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