بسم الله الرحمن الرحيم
Bismillahi Rahmani Rahim
In the Name of Allah, The Beneficent, The Most Merciful
****PLEASE CLICK ON THE BOOK COVER BELOW****
As-Salaamu ‘Alaikum Beautiful and Beloved, HEALTHY-EATING Black Sisters!!! 😉
Our Beloved Messenger, The Honorable Elijah Muhammad (May the Peace and the Blessings of Allah forever be upon him) taught us in the only book that correctly teaches us how to eat (HOW TO EAT TO LIVE, BOOK 2) that “No meat is good for you except that little, young pigeon that has never flown from its nest, called Squab.“ Squab is the only meat on the planet Earth that is fit for us to take as a food.
Truthfully, I had never even HEARD of Squab before reading this epic book. I thought it was just slang for “fight.” Feel me? LOL You probably didn’t know it was a food either (unless you are intelligent enough to have read this book). 🙂
But, I do know that rich white people eat it. Here is a picture of Squab from the “Titanic” menu.
I also wrote in my other post that they serve it at the million-dollar, super-exclusive, U.S. Presidents-are-members, Jonathan Club too. So, I thought, maybe I should give this distinguished meat a second look.
I mean, I knew the Messenger (PBUH) said it is the only meat that is okay for us to eat, but because I had never seen it, I just became a pescatarian and didn’t worry about it.
But for those of you who really like meat, I wanted to give you some reasons why you should choose Squab over any other type of meat.
Whenever I begin a blog, I always look for visuals FIRST. It gives me a better knowledge and puts me in the mood to write. I always want to SHOW and PROVE what I’m talking about and “A picture paints a thousand words.”
If I told you, “The Squab is ugly,” I would be making the understatement of the year. The Squab is hideous. However, I WAS able to find some pretty decent pictures.
But I have to mention that the first pictures I saw were of whole squab roasted with the heads still attached to the rest of the body. IKR? It looked so gross. I’m getting nauseous just thinking about it. You can Google that yourself. I’m straight.
But I also found this cool book that was written in 1902!!!
“How to make a pigeon and squab business pay, details of building, buying, habits of birds, mating, watering, feeding, killing, cooling, marketing, shipping, curing ailments, etc.”
You can’t go wrong with old stuff. And Squab is definitely something old – in America, anyway. The Messenger (PBUH) taught us that when he went to Egypt, he saw TRUCKLOADS of Squab headed to the market for laymen and women to enjoy.
But, here in the good (and terrible) U. S. of A., they don’t eat it anymore. I’ve NEVER seen it in the stores. Most people have never even heard of it. AND I looked online to buy it and they cost about $20 for ONE!!!
I’m going to try it before I die, In Sha Allah, but I’ve been pescatarian too long to really crave land flesh enough to break off that kinda bread.
Anyway, here’s what I learned about the little Squab.
I think these are breeders because they look kinda old. I just posted it because the picture reads “perfect,” but true squab have never flown from the nest.
I think this is a little more accurate. The squab appear to be very small. The average size is about 12 ounces.
This description is from a website that sells them.
“Squab meat is dark meat, The Squab meat is very lean, easily digestible, and Squab is rich in proteins, minerals, and vitamins. Squab meat has silky texture, as it is very tender and fine-grained. It has a milder taste than other game animals and birds.
“Squab meats are succulent, tender, flavorsome and delicious.
“Squab are healthy low cholesterol, high protein, free range and natural.”
I edited it a little bit to keep it from sounding so commercial. I’m not advertising nothing unless I get a piece. Knawmean?
I’m going to buy The National Standard Squab Book, raise them (when Allah Blesses me to find some for sale) and offer them to my beautiful Black People when I open my restaurant. I know Allah will be pleased and BLESS me ABUNDANTLY. 🙂
Here is some more positive information about “Squabs” I found on a distributor’s website.
“Squab, or young pigeon, has been bred for food for centuries dating back to early Asian and Arabic cultures. The chronicles of history place Squab high on the list of delicacies enjoyed by ancient Emperors, Kings, Pharoahs, and Medieval Royalty. Squab is a culinary tradition long ago established throughout Europe, the Far East, the Middle East and virtually every corner of the world. Often said to be the “meat of Kings”, Squab today retains its rightful position on the menus of finer dining establishments everywhere. Squabs are being enjoyed by an ever increasing number of discerning people who appreciate excellence in dining, whether at home or away.
“Squabs are characterized by broad, full breasts. Parent birds, or “breeders” mate for life and share the responsibilities of raising their young. True Squabs have never flown. Dressed for market 4 weeks after hatching, the meat of a Squab is distinctly unlike domestic poultry or wild game birds. Dark, moist and flavorful, each bird is prepared for market before it is old enough to fly.
“Squabs possess a characteristic which allows them to retain more moisture during the cooking process than other poultry – the result being a very versatile and easy bird to prepare for large or small groups of people. Squab is known to be one of the most easily digestible of all meats.”
Common Serving Sizes:
* Of importance to note: the fat of the Squab is “baby fat”, UNDER the skin not WITHIN the meat, and renders off in cooking).
**This recipe contains spirits, but don’t worry, according to “THE OXFORD SYMPOSIUM ON FOOD & COOKERY” :
“When it is heated, the alcohol is in fact driven off and you are left with only the flavour of the original ingredients.”
*If you click on the picture, it becomes easier to read.*