Ramadan Tradition: A Scent of Nombu Kanji
As dusk fell, hundreds of Muslims at a mosque in Kuala Lumpur feast on bowls of fragrant rice porridge known locally as "bubur lambuk", a tradition dating back decades.
Preparation of Bubur Lambuk
Slow-cooked with various spices in giant pots and stirred with oversized ladles, bubur lambuk is traditionally prepared by volunteers in mosque courtyards before being distributed to the public for iftar, the fast-breaking meal in the largely Islamic nation.
A Unique Recipe
But the broth, specially prepared at Masjid India, a well-known Kuala Lumpur mosque, serves a unique version of the porridge using a recipe originating from India. The recipe is known as Nombu Kanji, according to the mosque’s imam, Muhammad Nasrul Haq Abdul Latif.
A Tradition Passed Down
"This tradition has been passed down from generation to generation, from the 60s to the 70," he told AFP. "So it has become a trademark. If it (Nombu Kanji) wasn’t there, it wouldn’t be complete."
Mass Production
Mosque volunteers use 140 kilogrammes of rice daily to cook the porridge, which is served in bowls to prayer attendees or packed into 1,000 large plastic packets to be distributed to the public. Each packet is enough to feed a family of four.
Benefiting the Community
"From the perspective of making things easier for the people in this area, sometimes the homeless who struggle to get food, low-income workers, and office workers who sometimes don’t have time to go home and cook benefit from this," he said. "So, the preparation of iftar meals by mosques helps make their daily lives more convenient (during Ramadan)."
A Taste of Home
Mohaiyadin Sahulhameed, a local resident originally from India, said the porridge served at the mosque reminded him of home. "Back in our village, the way we cook is using large woks, with curry leaves, mustard seeds, cinnamon, and all sorts of ingredients mixed together. When combined with rice, it creates a rich aroma, quite similar to how it’s done here," he said.
A Call to Serve
The mosque’s cook, Sathakkathullah Hameed, said he saw preparing the large pots of porridge daily as a religious calling. "During this fasting month, I want to help others. Allah grants rewards, mercy, and blessings, and, God willing, He will provide sustenance," he said. "And when people eat the porridge I cook, they say ‘Bismillah,’ (in the name of God) and I respond with ‘Alhamdulillah’ (praise be to God)."
Conclusion
The tradition of preparing bubur lambuk during Ramadan is a testament to the community’s commitment to serving others. The unique recipe of Nombu Kanji, passed down through generations, has become an integral part of the mosque’s iftar tradition, providing a sense of home and comfort to those who partake in it.
Frequently Asked Questions
Q: What is bubur lambuk?
A: Bubur lambuk is a type of rice porridge traditionally prepared during the Muslim holy month of Ramadan.
Q: Where is the unique recipe from?
A: The recipe is from India, specifically known as Nombu Kanji.
Q: How many kilogrammes of rice are used daily to cook the porridge?
A: 140 kilogrammes of rice are used daily to cook the porridge.
Q: How many people can each packet of porridge feed?
A: Each packet is enough to feed a family of four.
Q: Why is the preparation of iftar meals by mosques important?
A: It helps make the daily lives of the community more convenient, especially for those struggling to get food, low-income workers, and office workers who don’t have time to go home and cook.