Historic moment as Pakistan's elected civilian government completes full five year term

There are still challenges to be overcome, but merely surviving is something of an achievement.

 

This weekend saw a historic moment for Pakistan, as a democratically elected civilian government completed its full five year term for the first time ever. In the past, governments have been ousted by the military or by rivals. The moment passed relatively quietly, with a televised farewell address from the prime minister Raja Pervaiz Ashraf on Sunday. In an understated address, he conceded that his government had not done enough during the last five years, but maintained that it had lessened the problems it had inherited. He also said that the historic completion of a full term marked the end of a “sinister chapter” of attacks on democracy. "We have strengthened the foundations of democracy to such an extent that no one will be able to harm it in future," he said.

Many judge the government’s main achievement to be surviving at all. This was no small feat. At the beginning of the five year term, few observers thought that the leading coalition would last more than a year. Asif Ali Zardari was seen as an accidental president, who ended up in this position of power only because of the assassination of his wife, Benazir Bhutto. While Zardari remains unpopular, he has gained a reputation as a canny politician and dealmaker, who kept an unruly coalition together against the odds, despite junior partners frequently breaking away or demanding greater concessions.

There has been a lot of focus on the negative legacy that this government has left behind. Pakistan is in the throes of an energy crisis, with power cuts plaguing large swathes of the country. (As I write this, from the capital city Islamabad, the power has gone off for the fourth time today). Terrorist violence has increased, not reduced, a trend which has not been helped by the lack of a coherent government anti-terrorism strategy. Attacks against religious minorities continue with impunity – from mob attacks against Christian communities to targeted militant violence against Shias. Economic growth is sluggish, while corruption is rife and tax bills low.

Yet on the flipside, the positives should not be overlooked. The level of media freedom enjoyed in the last five years has been unprecedented. Although there were some exceptions, in general, the political opposition and media organisations have been able to say what they want. This has resulted in a lot of mockery and criticism of the present government, to a degree that would have been unthinkable in the past. There have also been significant steps forward in the area of constitutional reform, with greater devolution of power to provincial governments and changes to improve electoral practice.

For months, rumours have circulated that the election will be delayed or cancelled altogether. While I was living in Karachi last year, practically every social gathering featured someone declaring that they knew the election wouldn’t be happening for some reason or another. This demonstrates deep-seated public disbelief that this moment would ever come to pass; a psyche borne of decades of last minute interceptions and power grabs.

The challenge is far from over. Now that the National Assembly has dissolved, the ruling parties are in the process of establishing a caretaker government which will run the country while the Election Commission gets things in order. Shoring up the security situation to reduce bloodshed from terrorist attacks during the polls will be a priority. The election schedule has not yet been announced and rumours still proliferate that the caretaker set up will be extended and elections held off for a year or even two.

The crucial point is that for all the misgivings about the present government, the Pakistani public will, for the first time ever, have the chance to express these feelings through the ballot box. The significance of that cannot be underestimated.

President Asif Ali Zardari. Photograph: Getty Images

Samira Shackle is a freelance journalist, who tweets @samirashackle. She was formerly a staff writer for the New Statesman.

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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad