South African National Halaal Authority


Shawwal  1427 No. 5

November 2006

In the Name of Allah, the Most Gracious, the Most Merciful.

Editorial - The year-end party - A time for caution

As 2006 draws to a close we once again witness the year end festivities.

Malls, banking halls and shops will fashion themselves with Christmas décor, flashing lights, pipe jingles over the public address system and fat men in fluffy white woolly beards and red suits will give the chant of Ho!Ho!Ho!

Schools and establishments will be closing for the annual holidays and the entertainment and food industry will be gearing up for the commercial spin offs.

With the euphoria of the "thirteenth cheque" and bonus payments, the public will engage in an unprecedented binge of consumer spending which in some cases will leave them with a financial hangover at the beginning of the new year.

In this season of "peace and goodwill" comes the challenge of the year-end office party.

Islam has no objection to celebrations of gratitude, engendering of team spirit between co-workers and loyalty to the employer; as indeed these are noble attributes worthy of Muslims.  However, one must ensure it is done within the bounds of decency, morality and perimeters of religious limitations.

Cognisance and effect must be given to the Shari'ah ruling of Haraam when alcohol is served and consumed, free intermingling of the sexes take places and Haraam food is served.

Companies are generally not unreasonable and understand that their success is dependent on happy clients and employees.  No establishment willfully jeopardises this position and transgressions are usually made out of ignorance.

The challenge is for the Muslim to educate their employer on the tenets of Islam with wisdom and not with arrogance or as apologists.  Discuss alternatives and make suggestions in a positive manner keeping in mind the incredible lack of knowledge on the subject of Halaal and Haraam.

Chefs and catering establishments worth their weight in salt (if you excuse the pun) can also play a role but choose not to do so out of ignorance or financial motives.  Every chef knows from his training that the central basis of a good pumpkin, butternut or vegetable soup is beef or chicken stock, white wine is synonymous with fish dishes, meat dishes are flamed with brandy for"richness" and desserts, cake and ice cream, use gelatine, rum and wine as flavourants to name a few.  Then there are problems with contamination of Halaal with non-Halaal products in areas of storage and preparation including the use of pork bristle brushes for basting, lard based pan release agents for baking utensils and so on; a veritable minefield.   

A well known international hotel group whose heiress is in the news for the wrong reasons, that caters for many year-end functions acknowledged the problem of Haraam contamination when they confirmed in writing to SANHA: "All our guests are advised that even though these products are purchased Halaal, we do not have the facility to have a separate kitchen with separate pots and utensils.  Similarly on this information, we mention to our guests that we are not certified Halaal although the products are in Halaal state when purchased.  However these products are in turn served from one central kitchen."

Another international Inn group made the following admission in correspondence to SANHA,"We can confirm that some of our breakfast items are purchased from Halaal suppliers, but are not cooked according to Halaal methods."

In the final analysis, the responsibility of consuming Halaal is an individual one.  SANHA in keeping with its mission will assist you in upholding your responsibility to the Creator.  Communication is the key.  Ensure that you, your family, friends, employer, employees and respected Ulama are on the mailing list of this bulletin.  Feel free to call our National Halaal Helpline on 0861 781 111 for any assistance / clarity regarding Halaal issues.

Don't let the year-end impact negatively on your end



I am an item for whom men have gone to the ends of the earth, fought wars and I have become indispensable to the food industry.  You will find me in your home.  Do you know me?

  • I am the dried fruit of the "cuminum cyminum" and am used both whole and ground. I have a warm aromatic and balsamic flavour. I am popular in cheese, soups, relishes, meat and Spanish rice. I am of Eastern origin and found mainly in Iran, India and Lebanon.

Do you know me?                     I am CUMIN SEED.


  • Spicy sweet odour with a hot taste, I am very African and abound in Nigeria, Sierra Leone and Jamaica. From the plant " Zingiher officinale" , available in ground or whole form, you will find me in Chinese foods, sauces, cakes and biscuits. 

Do you know me?                      I am GINGER.


SANHA certifies over 500 establishments ranging from large multi - nationals to many proudly South African enterprises including cottage industries.

We congratulate the following for being awarded the coveted SANHA Halaal Mark of Assurance:

Wig Wam, Fordsburg Restaurant Gauteng
All Joy Foods, Randfontein Culinary


Delhi Delicious, Jabulani Mall, Soweto Restaurant Gauteng

For a detail list of SANHA certified establishments and other email queries, please email



Northern Cape Halaal Board.

The Northern Cape Halaal Board (NCHB) is an autonomous body established in August 1996, by concerned Ulama and Community members. Their prime function is monitoring and promoting consumption of Halaal. 

The operation of the Ulama extends far beyond the supervision of abattoirs.  Certifying any product, abattoir or processing plant as Halaal and in conformity with Shari'ah requires a deep seated, firm knowledge of the Islamic law pertaining not only to the act of slaughter itself, but also of the principles of jurisprudence and other related sciences which will allow the supervising authority the necessary insight to make the correct judgement.  The Ulama have this type of knowledge and are most capable to do this type of work. 

Many organisations on a regional and national level have commercialized the Halaal stamp. It is given to the highest bidder without taking every precautionary measure possible to ensure that the dictates of the Shari'ah are followed and the Muslim consumer is safe-guarded from consuming Haraam.  The Northern Cape Halaal Board is affiliated to the South African National Halaal Authority. It is a non-profitable organization with no financial interest in the Halaal Food Industry.  The Ulama are serving with no financial gain and  its services are offered  on a voluntary basis.  The Northern Cape Halaal Board is a valued member on the SANHA Executive Board.

P.O.Box 1906, Kimberly, 8300 R.S.A

Tel/Fax: +27 53 832 7501

Cell: +27 82 795 2633



HADITH (Sayings and Traditions of the Prophet Muhammad peace be upon him)

Umayyah bin Makhshi (may Allah be pleased with him) narrated:

Rasulullah (may Allah's salutations and peace be with him) was sitting while a man was eating food. He did not mention the name of Allah (before eating). He ate until nothing remained of the food except a morsel. When he lifted it to his mouth he said, "Bismillah, awwalahu wa akhirahu."

Rasulullah (may Allah's salutations and peace be with him) laughed and said, "Shaytan had been eating with him. When he mentioned the name of Allah, Allah made him disgorge all that was in his stomach."


Shaytan eats and drinks with people who do not mention Allâh's name when eating. Such food is devoid of blessings and energy. Rather it is Satanically influenced and induces one to sin. In the event of one forgetting to say Bismillah at the beginning of a meal, if the supplication mentioned in this narration is recited before one finishes eating, the Satanic influence is reversed. It is highly recommended to eat with the pious.


Riyadus Salihin by al-Imam an-Nawawi, Etiquettes of Eating, Chapter of mentioning Allâh in the beginning and praising Him at the end, Hadith # 732 - authenticated by al-Imam Abu Dawud and al-Imam an-Nasai



Tried and tested recipes from chefs, gourmet connoisseurs, contributors and also from kitchens of our certified plants for your culinary pleasure.

Save the information and make up your own collection of winning recipes.  For this issue, Mariam Jadwat-Omar, food enthusiast and author of the book, "Creative Cooking- the easy way" writes for us.

Her book is available in most stores catering for the community.  If you are unable to obtain one,  please call 082 500 9921.

The accomplished cook has chosen the "Turkish Platter" which is suitable for alfresco, sit down or buffet, brunch or dinner. An unusual dish with instructions for the bread, sauce and meat! Enjoy 

Pita Bread:


3 cups flour

1 kg steak fillets, thinly sliced and cut into thin strips

3 teaspoons baking powder

2 tablespoons butter

Pinch of salt

6 cloves garlic, finely chopped

3 teaspoons ghee

2 green chillies , sliced 

1  1/3 cup sour milk

1 teaspoon crushed black  pepper


Salt to taste





14 whole red dry chillies 

grilled cherry tomatoes,

1 cup boiling water                      

grilled whole peppers, to garnish

2 tablespoons lemon juice                       

melted ghee, yoghurt, to serve

2 medium tomatoes


2 tablespoons tomato paste


2 tablespoons chilli sauce (any SANHA certified brand)


Salt to taste


2 tablespoons butter


1.       Pita Bread:

  1. Combine flour, baking powder, salt and ghee in a mixing bowl
  2. Using fingertips, rub ghee into flour until crumbly.
  3. Add enough sour milk to the mix to soften dough.
  4. Add enough sour milk to the mix to soften dough.
  5. Divide dough into four balls.
  6. Working on a floured surface, roll each ball into a rectangle ( the same shape as your platter but slightly smaller in size)
  7. Heat a non-stick frying pan, place pita and cook on both sides until blisters form.
  8. Remove from pan and place onto platter.
  9. Using a pizza slicer, slice diagonally into small pieces.


  1. Meat:

  1. Braise green chillies and garlic in butter.
  2. Add steaks and seasonings and cook until meat is tender. Add water if necessary.


3. Sauce:

  1. Soak dry chillies in boiling water for 20 minutes and drain.

  2. Liquidize chillies with lemon juice and tomato paste, chilli sauce, salt and butter.

  3. Simmer for about five minutes until sauce is slightly thickened.

To serve:

  • a)     Arrange meat over hot pita bread.

  • b)     Drizzle sauce and melted ghee over.

  • c)      Garnish with grilled tomatoes and peppers.

  • d)     Serve with yoghurt.

Five lucky subscribers will receive a free copy of the recipe book by answering the following question correctly:

  • Name any Three of the eight Ulama bodies serving as founder members of S.A.N.H.A.?

Send your answers to no later that 24/11/06


 Halaal Supervisors

Urgently required for Food Manufacturing Companies in Gauteng East and West Regions

 Basic Duties:

  • Responsible for the Halaal Programme Management

  • General Duties:

· Raw Material Control

·  Hygiene (Tahaarah etc.)

·  Documentation Management

·  Production Supervision

  ·  Monitor & Control designated areas

· Assist in Accounts Department

  •  Regular reporting to SANHA office

  • Reporting results to production Management

  • Following up corrective measures

Minimum Qualification:

  • Sound Deeni reputation
  • Basic knowledge pertaining to Halaal/ Haraam
  • Accounts / Admin Experience
  • Own transport essential
  • Code 08 Drivers License
  • Salary Negotiable

Applicants to forward detailed CV to SANHA Offices

 by not later than Thursday, 30th November 2006


Fax: (011) 870 8020 



Q  - Is the Debonairs Pizza / Steers at Eastgate Certified Halaal?

A -Debonairs / Steers Eastgate is certified Halaal by SANHA.


Q  - Can we eat Rainbow Chicken Fillets?

 A - Yes, Rainbow chickens have been approved by SANHA


Q- I have heard that Supradyn & Cal C-Vita are Haraam. Which other Vitamin effervescents are Halaal suitable?

 A - In terms of information at our disposal, both Supradyn & Cal-C-Vita contain gelatine from a non-Halaal slaughtered animal source. Cal-C-Vita Immune Booster also contains animal derivatives. Berocca and Guronsan C are Halaal suitable. Please consult your doctor.


 Q- I have seen at Woolworth's they have chicken and meat products with Halaal stamps. Can I consume these products?

A- All meat/ meat products must be purchased either through Muslim outlets or through such Halaal outlets which are supervised and monitored by a bonafide authorised Halaal certifying  organisation.

We therefore discourage Muslims from purchasing their meat/ meat products from such avenues





Calling all SANHA certified establishments. We know what you do, but why not tell the world.

 Send us your profile or details of products, innovations or any information of use for our readers and we'll advertise for you. For more information, call our PRO, EBI Lockhat (+2731) 207 5768

Recent Announcements



Clicks 'd.licious'
dry wors biltong





One out of every five persons on this planet is a Muslim.  He is your neighbour, customer, supplier, employee, boss or friend.


What do Muslims believe?

Like Jews and Christians, Muslims are monotheists. They believe in one God, the creator, sustainer, ruler and judge of the universe. Muslims believe in all the Divinely appointed  prophets not just the Prophet Muhammad (Peace be upon him), but also the prophets of the Hebrew Bible, including Abraham and Moses, and of the New Testament, Jesus and John the Baptist (Peace be upon them all). They also believe in angels, heaven, hell and the day of Judgement. Islam teaches that God's revelation was received in the Torah, the New Testament and the Quran. Thus, Muslims view Jews and Christians as "People of the book", communities of believers who received revelations through prophets from God in the form of scriptures or revealed books.

As Christians  view their revelation as both fulfilling and completing the revelation of the Old Testament, Muslims believe that the Prophet Muhammad  (Peace be upon him) received his revelations from God, through the angel Gabriel, to correct human error that had made its way into the scriptures and belief systems of Judaism and Christianity. Therefore, Muslims believe, Islam is not a new religion with a new scripture; rather, Islam is the oldest religion, because it represents the original as well as the final revelation of the God of Abraham, Moses, Jesus and Muhammad ( Peace be upon them all).

source: Oxford University Press



In a serious world of Halaal we take this moment to bring you a smile, a chuckle or even a hearty laugh. It's therapeutic, so pass it on:

 A global survey was conducted by the United Nations.

The question was: "What is your opinion on the food shortage in the rest of the world, please?"

Unfortunately, the survey failed,

In Africa, they did not know what "food" meant.

In Western Europe they did not know what "shortage" meant.

In Eastern Europe they did not know what "opinion" meant.

In South America they did not know what "please" meant.

And in the USA, they did not know what "the rest of the world" meant



Forthcoming Events



25-26/11/06 SANHA Executive Meeting  - Gauteng 
27/11/06 Outreach Programme -
Muhammad Ebrahim Islamic School (11h00am onwards)
30/11/06 Outreach Programme - MadresatulFurqan - Spencer Road, Clare Estate(15h30)
1/12/06 Jumma Musjid, North Road, Empangeni- Jumuah Talk,
1/12/06 Jumma Musjid, North Road, Empangeni - after Esha


Bulletin 4 Competition

Answer: E120 is a red colourant and is extracted from the crushed bodies of the female Dactylopius coccus, a cactus-feeding scale insect.

The following five readers have won a free copy each:

  • Aqeela Irfan

  • Yasmin Mahomed

  • Zyda Moosa

  • H.A. Sheik

  • Saadia Mahomed

  • Bilqees Makra



It's the write stuff

Some comments on our e-Bulletin Jazakumullah Khairan- Editor

Assalâmu 'alaikum

Well Done SANHA, your news letter is interesting and very informative, May Allah Ta'alah shower His richest blessings to all concerned in producing this newsletter. Keep up the good work. Masha Allah

Fozie Khan


Shukran for the e-bulletin. I look forward to reading future  publications. Keep up the good work.

Hassen E. Esat

Bulawayo, Zimbabwe


To subscribe to our e-Bulletin

 Click here

Halaal Helpline 0861 786 111


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Tel: (+27 11) 870 8000

Fax: (+27 11) 870 8020


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Fax: (+27 21) 633 4148


Views and opinions reflected in the newsletter are not necessarily those of SANHA and its management.