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  • Women’s football league in London ‘bans’ Somali Muslim player over clothing | Islamophobia News

    Women’s football league in London ‘bans’ Somali Muslim player over clothing | Islamophobia News

    Former Somalia captain Iqra Ismail says a referee told her she must wear shorts to play in the Greater London Women’s Football League in the UK.

    Football’s governing body in England has said that women playing the sport across its competitions are allowed to wear clothing that follows their religious beliefs after former Somalia captain Iqra Ismail was prevented from playing a match for not wearing shorts.

    The Football Association (FA) said on Wednesday they were aware of the matter that arose two days earlier. Ismail revealed in an Instagram video that she was not allowed to come on as a substitute for the team United Dragons during a game in the Greater London Women’s Football League (GLWFL) on Sunday because she was wearing tracksuit bottoms.

    The 24-year-old Muslim player, who is also a coach, added that she has been playing in the GLWFL for five years wearing similar clothing.

    “Every year, they have made it more and more difficult for women like me to play now they have drawn the line and banned me from playing until I compromise my beliefs,” Ismail said in the video.

    The London-based player, who is also a refugee advocate, said the referee for the game told her he had been asked “strictly” not to allow such clothing.

    “If we don’t wear shorts, we cannot play – that’s what I was told. So of course I stood by my principles and was not allowed to kick a ball.”

    Ismail, who is an advocate for Muslim women in sport, said such actions make it difficult for women like her to participate.

    “At this level the priority should be making football accessible and the Greater London Women’s Football League have done the exact opposite,” she went on to say in the video message.

    She added that the incident moved her to tears, leaving her feeling frustrated and isolated.

    “They ask me why football lacks diversity and why it’s difficult to find women who look like me in the competitive game – things like this are the reason.

    “My responsibility is to advocate for women like me so these things can’t happen.”

    Following the incident, the FA said it had communicated with all local football governing bodies on clothing earlier in the year.

    “We proactively wrote to all county FAs and match officials across the women’s grassroots game earlier this year to confirm that women and girls should be allowed to wear clothing that ensures their faith or religious beliefs are not compromised,” a spokesperson from the FA said.

    The FA said they were aware of the matter and were in contact with the Middlesex FA to ensure it gets resolved quickly.

    The GLWFL said in a statement it was their understanding that players were required to wear shorts on top of clothing that covered their legs.

    “However, we have since been made aware that shorts on top of tracksuits or tights are not required… we will be providing this updated guidance to all our match officials and members,” the league wrote on X on Tuesday.

     



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  • Cape Towns Muslim Cuisine Combines Malay, South African And Indian Influences

    Cape Towns Muslim Cuisine Combines Malay, South African And Indian Influences

    It was a meal at a wine estate near Cape Town, South Africa that sparked an unexpected journey to explore one of the region’s most fascinating cuisines. I spent a whole day checking out the wine scene near Cape Town. A day that took me to four wine estates all within a couple of hours from what has quickly become one of my favourite cities in the world. Le Pommier (Apple tree in French) wine estate was once a flourishing apple orchard (hence the name) that dates back to the 1690s. It’s located between the main route between Stellenbosch and Franschhoek, both wine hotspots. It was here that I first sampled Bobotie, a South African casserole. It took me straight to the area where this dish probably originated and to discover Cape Malay cuisine in one of Cape Town’s most ‘Instagrammed’ spots.

    Also Read: Discover Maldivian Cuisine: 3 Delicious Maldivian Recipes

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    In Picture: The Bo-Kaap area

    Ask any local for the most photogenic neighbourhood in Cape Town, and there’s a good chance you’ll get directed to Bo-Kaap (translates to ‘above the Cape’ in Afrikaans). Almost every corner in this grid formerly known as the city’s Malay Quarter is a great spot for pictures. Brightly coloured homes are complemented by cobble-stoned streets in an area that contains the largest concentration of pre-1850 architecture in South Africa. Bo-Kaap Kombuis is a local legend and a restaurant that serves authentic Cape Malay cuisine. So what is this unique cuisine and its origin? A trip to the Bo-Kaap museum in the area is your best bet for a back story that goes back to the days of the Dutch East India company.
    Cape Town developed from the colony set up at Cape of Good Hope by the Dutch. During this period the Dutch also colonised Dutch East Indies (Indonesia) and Dutch Malacca (now in Malaysia – that is also the hub for Peranakan cuisine) from 1641 to 1824. The Dutch brought many slaves from this region that also included Indians many of whom were Muslims. Slavery was abolished in the 19th century after the British took over the area. Most freed slaves began congregating around Cape Town which was the only centre of Islamic faith back then in the region. Bo-Kaap is also home to the historic Nurul mosque established in the 1840s. The community began to be known as the Cape Malay community even though many of them were also from India. The community began to develop its own unique cuisine that is now recognised as one of South Africa’s most unique micro cuisines.

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    In Picture: Dessert platter at Bo-Kaap Kombuis

    Yusuf and Nazli who set up Bo-Kaap Kombuis (Cook house) are from the area. I didn’t announce my arrival and opted for one of their three Cape Malay tasting platters and a dessert platter. The tasting platter included a lamb curry, bobotie and a chicken curry that was served with rice, Malay-style sambals and rooti (spelt with an extra ‘o’). Each of these dishes featured a unique burst of flavours. The lamb curry had a unique tamarind twist. The team mentioned how most dishes contain turmeric, cumin and coriander in addition to a masala. Some of the dishes also incorporate cloves, cinnamon and cardamom. While the Malay influence is dominant, you will also see Indian influences and South African elements in the cuisine. The curries are usually paired with rooties. Their layered rooti includes butter, flour and water. It was closer to the Malabar parotta in South India than the roti from Northern India.

    Also Read: Dining Experience At The World’s Oldest Vegetarian Restaurant, Haus Hiltl

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    In Picture: Bobote

    Faldela Williams can take a lot of the credit for the renewed interest in Cape Malay cuisine. She authored three cookbooks including the Cape Malay Cookbook that offer great insights into the unique flavours and cooking styles. These are some of the quintessential Cape Malay dishes you must try if you’re ever in South Africa. Let’s take a look.

    Here’re 5 Classic Dishes Of Cape Malay Cuisine:

    1. Koe’sisters:

    A traditional Cape Malay pastry with a cake-like texture dusted with desiccated coconut. These are prepared from balls of dough flavoured with spices like cinnamon and cardamom before they’re cooled, cooked in a boiling syrup before being dusted with coconut.

    2. Sosatie:

    Satay or sate – skewers served with peanut sauce, is one of Malaysia’s best-known dishes. Sosatie is the Cape Town version and takes its name from sate and saus (for spicy sauce). Chunks of mutton are marinated (mostly overnight) with flavouring agents like garlic and curry leaves and then pan-fried or grilled.

    3. Bobotie:

    Sometimes referred to as South Africa’s national dish because of how popular this dish has become. This casserole (sometimes served in restaurants in a cast iron skillet) features curried ground meat at the base with a layer of egg custard on top. The version I tried was served with a yellow rice and sambal as accompaniments.

    4. Biryani:

    The Cape Malay version is unique because it uses lentils along with meat. The spices are similar in Indian versions of biryani but the rice, lentils, meat and gravy are cooked separately and mixed together.

    5. Tomato Bredie:

    It takes its name from the Afrikaans word for stew (bredie). This stew is now eaten across the country but is believed to have been introduced by the Cape Malays. This spiced stew combines tomato, mutton ribs and vegetables that are cooked for a long time with seasonings.

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