Yum Cha! Yum cha, or dim sum as it’s known in the West, refers to the act of taking tea. Here’s a countrywide dim sum restaurant round-up to satisfy your cravings for these moreish bites. Dim Sum Restaurants in South Africa, written by Ishay Govender-Ypma (@IshayGovender) for Financial Mail. Dim sum has its roots in the [...]
A tough city for artists, Ishay Govender-Ypma explores the heart of the Durban’s Art Scene and creative spirit. For AFK Travel Undercover City Durban Taxi Mural Durban’s potential tends to bubble beneath the surface, not quite as bold and direct as Johannesburg or Cape Town. Durban is a laid-back city on many counts, [...]
A Love Letter to Durban, city of my birth - South Africa Durban, my hometown - the love I have for the city that made me who I am today. Durban ("Durbs") will forever live in my heart. For AFK Travel, 15 Dec 2015. From the chilly west coast of South Africa, I find myself looking [...]
The Durban Curry - Kwa-Zulu Natal Spice Pot The cuisine of the Indian descendants, whose forbears arrived in Durban to work on the sugar cane fields under British rule in the late 1800s, has remained and grown to represent a significant culinary contribution to both the province of Kwa-Zulu Natal and the food of South [...]
Durban - My Kind of City Durban seaside Durban by the sea - a short guide for The National UAE. Why Durban? Durban, with its palm trees and banana plantations within the Kingdom of the Zulu along the east coast of South Africa, is often overlooked in favour of glamourous cousin Cape Town. [...]
Bunny Chow - one of Durban's best Indian food snacks and the history of the name
Pop-Up Restaurants in South Africa - how the concept evolved and where it is today. Plus a list of must-try pop-ups
When I was a child living in KwaZulu Natal, spicy battered deep-fried green bananas, or plantain when we could get it, was a delicacy we loved even more than fried chips. Here's a recipe for this dish served with a green chilli tamarind dipping sauce.
An unusual way to use Madumbis or African potato - with quinoa, chickpeas and lentils in a spicy patty or deep fried croquette.
The trick, I think is to cook the okra for far less time than the aunties will tell you to. It can stand to hold just a little crunch. A little vinegar added will help combat the mushiness. Amchur (dried mango powder) adds a lovely tangy element, balanced with green chilli and warming cumin and coriander. It's a dry braised "curry" of sorts.