Tag Archives: Ginger

Gingers Go Free At Twycross Zoo


For once my gingerness is going to be in my favour, with free tickets for Twycross Zoo on 19th August to celebrate World Orangutan Day.




Assalaamu Alaykum folks,

It’s a little known fact that some Muslim men can actually cook… I don’t count myself in their number but I can dabble a bit and as I’ve even the past shared some other recipes from blogs I thought I’d share this one… my ‘Red Hot Pepper Soup.’

So here goes, it seems like it has a lot of ingredients but it’s really easy and simple to make.

Cooking time:
1.5 hours

8 – 10 people easily


  • Large knob of butter
  • 3 medium sized red onions
  • 5-10 pepper corns, 3-5 cloves whole
  • 5 cloves of garlic
  • About 5 or 6 Medium sized mushrooms
  • 2 tsp of salt
  • 1 tsp of chilli flakes
  • 4 medium to large carrots
  • 2 parsnips
  • Good size handful of green beans
  • 2 Peppers
  • 2 tins of mixed beans, or two tins of two different types of beans
  • 2 tins of tomatoes
  • 2 tbsp of tomato puree
  • 2 tsp of cracked black pepper
  • 2 vegetable stock cubes, or some other stock cubes if you prefer
  • 1.5l of water


  1. Place a large cooking pot on the hob, medium heat, add the butter and let it melt being careful not to let it burn.
  2. Chop the red onions small and add to the pot when the butter is melted, stir occasionally, you want to soften them up not brown them or caramelize them.
  3. Chop the garlic roughly and add with the whole black pepper corns and cloves.

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4. Chop / slice the mushrooms and add to the pot. I prefer to slice half so has that mushroomly look my wife likes and so can easily be avoided for the kids bowls, as well as finely chopping the other half so it dissolves in the soup so I can sneakily feed it to the kids without them knowing about it.

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5. Allow the onions, garlic, pepper, cloves and mushrooms have cooked for about 5 minutes on a gentle heat. Stir occasionally and if sticking add a little water to the pot to avoid any burning.

6. Chop the carrots and parsnips, at an angle if you like to make it look nicer when cooked and add to the mix, stir in and allow to cook and soften for further 5 minutes whilst you move onto the next step.

Check out the handmade spice rack in the background made by my mrs from salvaged wood


7. Cut up the green beans and peppers, add to the pot along with the tomato puree, salt, chilli flakes, and cracked black pepper. Stir and allow to cook for a few more mins, add water again if necessary to prevent sticking.

7. Add beans and tomato tins along with the juice from the tins, vegetable stock cubes, and 1.5l of water. This doesn’t seem like a lot for a large pot but the fluid from the tins also adds to the volume as well.

8. Cover, bring to a simmer and leave it for about 35-45 minutes. Stir occasionally when needed to avoid any of the beans or other vegetables sticking to the bottom of the pot

40-45 minutes is about right if you want it to be soft but not soft, I tend to cook it for 35 minutes so that when I warm it up to eat for a 2nd meal the vegetables are not going to turn mushy.

9. Finally serve up with whatever bread you prefer. My kids prefer crusty french breads with butter on, but trying to be healthy myself I think it goes better with brown bread, whether shop bought or home made.


So there it is, a very simple and healthy home made soup, very warming, especially if you substitute the chilli flakes with a little scotch bonnet which I like doing sometimes but my kids complain about it being too hot.

Please feel free to share, like and let me know what you think.

Assalaamu Alaykum,













In which BIB meets musician turned Muslim, Thomas “Aimen” Evans. We discuss the transition from stubble to lamb chops to flourishing follicles, receiving the red card for facial hair at Notting Hill Gate tube station and never leaving home without a comb!


Christine Amina Benlafquih invites us to try this aromatic condiment in a myriad of ways.

Post originally from Sisters Magazine – https://www.sisters-magazine.com/2016/03/07/pleasantly-pungent-ginger/


What comes to mind when you think of ginger? Asian dishes such as teriyaki, baked treats like gingerbread and ginger snaps, or perhaps a beverage along the lines of ginger ale? For many years, that was pretty much the extent of my own encounters with ginger, but today the spice represents considerably more.

In my Moroccan kitchen, for example, I use ground ginger almost daily in dishes which run the gamut from savoury soups and stewed veggies to well-seasoned chicken, meat and fish preparations. Use a little, and ginger can be described as fragrant, sweet and peppery; use a lot, and you’ll notice that it’s also a bit fiery.

The Qur’an cites ginger as a food of Paradise:
“And they will be given to drink a cup whose mixture is of ginger.” (Al-Insan:17)

There is little to be found in the Sunnah with explicit references to ginger (zanjabeel in Arabic). However, one hadith narrated by Abu Said al’ Khudri shows that the Prophet (SAW) tasted and shared some preserved ginger which he received as a gift from the Byzantine emperor. (Medicine of the Prophet)

In addition to being a remedy for colds, flus and respiratory infections, ginger is widely recognised as an effective treatment for indigestion, heartburn, diarrhoea, flatulence and nausea. Some pregnant women find that ginger alleviates the symptoms of morning sickness, while some travellers conclude that it’s useful in combatting motion sickness.

While these therapeutic qualities are notable, ginger’s chemical properties go beyond improving how one feels. Ginger is also said to improve the memory, increase sex drive, benefit the circulatory system by reducing cholesterol levels and preventing blood clots, and work as an anti-inflammatory, antioxidant, anti-fungal and anti-viral. It can be used to treat headaches, muscular and joint inflammation and menstrual cramps.

Ginger in fresh rhizome and dry, ground form is available all year round. The rhizome can be refrigerated (or peeled, wrapped and frozen) to preserve its shelf-life; dry ginger should be stored in an airtight container and replaced every few months.

Although the flavour and pungency of fresh and dry ginger differ a bit, one can be substituted for the other using a ratio of 4 to 6 measures of freshly grated ginger to every 1 measure of dry.

The plethora of international dishes which call for ginger make it easy to incorporate this sunnah food into our diet. To get started, try these easy recipes:
Ginger and Honey Tea
Fresh ginger tea is a healthy concoction that can aid digestion, soothe an upset stomach and provide relief from cold and flu symptoms. Honey, another sunnah food, adds flavour and additional health benefits.

• 2 ½ cups water
• 1 ½ inch section of fresh ginger
• 2-3 tbsp honey, or to taste

1. Peel the ginger. Cut into thin slices and put it in a small pot with the water.
2. Bring the water to a boil and allow it to simmer for 10 to 15 minutes, or a bit longer if you prefer a stronger tea.
3. Strain the tea into cups, add honey to taste and serve.

Grilled Ginger Salmon
This Asian-influenced marinade works well with salmon, swordfish or firm fish steaks. You can also try it on chicken or turkey breasts.

• 1 kg salmon
• ½ cup orange juice
• ½ cup soy sauce
• 1/3 cup honey
• 2 tbsp Dijon style mustard (optional)
• 1½ tsp dry ground ginger
• 1½ tsp garlic powder
• Freshly ground pepper, to taste

1. Wash the fish. In a large bowl, combine the remaining ingredients, whisking until smooth.
2. Reserve ¼ cup of marinade and set aside.
3. Add the fish to the bowl, turning it over several times to coat it with the marinade. Cover and refrigerate for at least two hours.
4. Remove the fish from the bowl and place over medium heat on a grill (alternatively you can use a grill pan or broiler). Cook for approximately ten minutes each side, basting occasionally with the reserved marinade. Serve.

Christine Amina Benlafquih is an expert on Moroccan Food. Her culinary creations can be found on http://moroccanfood.about.com


“It’s always a good day when I don’t see Police, I really like those days when I don’t see a single police officer.”

Shaun O’Sullivan, revert to Islam

A revert brother (ok he does happen to be ginger) exposes some of the harassment that the Police can give to people when they become Muslim in the UK.

He gives excellent advice on how to deal with the Police in relation to your rights and how to stand up to Police tactics of bullying and oppression.



This blog is the random ramblings of a not so angry ginger bearded man, the online diary of a muslamic who most definitely loves Allaah and the way of life which is Islam far more than the country I happen to have been born into.

At the same time however I am British by birth and culture, and feel in this great melting pot that is Great Britain I have as much right to promote, agitate and call for an Islamic vision for these beautiful blessed Isles as anyone else does to promote their own way of life.


I am not apologetic to voice our intentions to take the call towards Islam to ever corner of Britain, to make the village Masjid (Mosque in arabic) the centre of every community, to make the call to prayer echo out over every town and city centre across the land.

So as well as personal musings, I’ll also be posting info, news and commentary about what is happening around us day to day, and maybe even a few of my brave and probably futile attempts to become a writer.

I’ll also be posting information about Islam, especially if it relates to Dawah (the call to Islam) and new Muslims.

I hope you enjoy the site, if not tough. I am writing out of a desire to please my Creator, not the creation but I’ll hope you’ll stick around and read either way and at least you may find it interesting, occasionally humorous, and at times an education.


lego gimli 1“Who is GINGERBEARDMAN?  What does he stand for? Where does he come from? And why is he cluttering up the internet with his inane babbling masquerading as a blog?”

I am a Muslim from the UK, a revert (convert) to Islam, someone trying his best to be a good father, son and husband to those I love, an aspiring writer and a campaigner for ginger rights!

OK one of the above is not serious, strictly speaking  it’s untrue. I don’t really do much campaigning for ginger rights at all, well other than the odd meme posted here or elsewhere online.

In fact I didn’t even know I was ginger until I got to about age of 11 and started growing my beard out to intimidate other school level rugby players and found that my beard grew a different colour to the rest the hair on my head.

Does that even make me ginger at all? Or am I half ginger? Does it make a difference if I shave my balding sweed and so the only hair people see is my huge ginger beard and don’t know I secretly have brown hair? (ok sort of greyish brown with bald bits)

It does annoy me a great deal though that the mockery of ginger people is the last socially acceptable form of prejudice (outside of far right social circles). I mean everyone is allowed to have a go, not just comedians. Comedians are expected to mock that which is different to the societal norm but us ginger folk just can’t catch a break even from regular people.

dont look at it directly

To make matters worse, given the number of people accepting Islam the ‘ginger Muslim convert’ is actually becoming a stereotype in the UK society with Tommy Robinson, the EDL’s former leader even noticing and joking about it on national TV, that every revert seems to be ginger, that Islam accepts ginger people and so we only become Muslim for some form of acceptance.

I mean I became Muslim fourteen years ago, there were not that many of us around back then but even I saw four other ginger bearded reverts just whilst doing tawaf when I went on Umrah a couple of years ago and makes you envy the ginger revert sisters out there who get to hide themselves away under the Hijab.

damn it! ginger

The thing is if you complain about all this evil prejudice you get accused of having a chip on your shoulder, of just being another angry ginger, like being angry and ginger are synonymous or something but I am actually quite mellow and chilled out when people meet me and very rarely get angry, even when being mocked for being ginger.

There is of-course a perfectly logical explanation as to why so many ginger Muslim converts / reverts out there, Islam has always appealed to the poor and marginalized in society around the world who have less to lose by looking at such a radically different way of life. In the UK that’s often people from the Celtic nations and it is these peoples who have a greater propensity towards being ginger.

And being Irish by decent by my fathers side of the family, and red haired English genes being present in some parts of my mothers side of the family I didn’t really have much hope of being anything but ginger, or half ginger anyway.