Newport Mohila: Keeping food traditions alive

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Food is often one of the most timeless ways culture survives migration, carrying memory, language and tradition from one generation to the next. For many Bangladeshi women in Newport, cooking is not only a daily practice but a connection to home. It was this commitment to keeping traditions alive that inspired the creation of the Mohila women's group, giving the community a space to share, celebrate and sustain Bangladeshi culture together.

Some women from the Newport Mohila group had the opportunity to have their recipes published, even before the group was formally established, through the KidCare4U women’s group. The book, ‘A Taste of Home: Bangladeshi Recipes From Welsh Kitchens’, was produced with support from the Bengal Dragons Foundation. More than a collection of dishes, it captures how culture travels, adapts and survives, ensuring that even far from Bangladesh, the practice of sharing recipes between people and generations continues.

Mohila Women’s Group was launched in June 2025 by founder Anwara Begum and two of her friends, Tahirun Islam and Fahima Islam. Anwara is a London-born Bangladeshi woman who has lived in Newport for the past 20 years.

“For years, I dreamed of starting something that represents Bangladeshi culture and traditions. I’ve always wanted to keep our heritage alive in my life and inspire the next generations, to show the beauty of Bangladesh to the world.”

Since its launch, Mohila Women’s Group has organised successful community events including Pitha Mela, which is a celebration of the traditional pitha rice cake, and a Bangla Mela (Bangla Festival), which also features locally made dishes. Most importantly, these events are creating spaces for cultural exchange and connection.

Chana Masala (Easy & Classic)

Here is a Recipe for a Chana Masala found in A Taste of Home: Bangladeshi Recipes From Welsh Kitchens.

Ingredients

• 1 cup dried chana (or 2 cups cooked/canned chickpeas)

• 2 tbsp oil

• 1 medium onion, finely chopped

• 2 tomatoes, pureed (or 1 cup canned crushed tomatoes)

• 1 tsp ginger-garlic paste

• 1 tsp cumin seeds

• 1 tsp coriander powder

• ½ tsp turmeric

• 1 tsp red chili powder (adjust to taste)

• 1–1½ tsp chana masala or garam masala

• Salt to taste

• 1–1½ cups water

• Fresh coriander leaves

• Optional: 1 tsp amchur (dry mango powder) or lemon juice

Instructions

1. Cook the chana

• Soak dried chana overnight, then pressure cook with salt until soft

(Skip if using canned—just rinse well)

2. Make the base

• Heat oil in a pan, add cumin seeds and let them splutter

• Add onions and sauté until golden

3. Add flavour

• Stir in ginger-garlic paste, cook for 30 seconds

• Add tomato puree and cook until oil separates

4. Spice it up

• Add turmeric, coriander powder, chili powder, chana masala, and salt

• Mix well and cook for 1–2 minutes

5. Add chana

• Add cooked chickpeas and water

• Simmer 10–15 minutes until thick and flavourful

• Garnish with coriander leaves

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