South African bobotie with custard topping
Cape Malay classic — sweet-and-savoury spiced minced beef baked under a golden, savoury custard. Fragrant with bay, turmeric and curry, with little pops of tart fruit.
Bunny chow (South African curry bread bowl)
A hollowed-out half-loaf of bread filled with fiery mutton curry. Durban's most iconic street food — invented by Indian sugar-cane workers in the 1940s.
Butternut squash curry (West African-style)
A rich, fragrant West African curry with tender chunks of butternut squash in a spiced tomato and coconut sauce. Hearty, plant-based, comforting.
Chakalaka (South African vegetable relish)
A vibrant, spicy tomato-based vegetable relish with beans and peppers. South Africa's favourite braai side dish — equally good cold the next day.
Doro wat (Ethiopian chicken stew)
Ethiopia's national dish — chicken stewed slowly in a fiery berbere spice blend with hard-boiled eggs and niter kibbeh. Served on injera.
Egusi soup (West African melon seed soup)
A rich, nutty West African soup made from ground melon seeds, leafy greens and protein. Served with pounded yam, fufu or rice.
Nigerian jollof rice with chicken
The iconic West African one-pot party rice — long-grain rice steamed in a fiery tomato-pepper stew with scotch bonnet and thyme. Every Nigerian family has their own version; this one leans smoky and deep.
Misir wat (Ethiopian red lentils)
Spicy red lentil stew cooked slowly with berbere and niter kibbeh. The Ethiopian fast-day classic — vegan when made with oil.
Pilau rice (East African-style)
Fragrant basmati rice cooked with toasted whole spices, caramelised onions and a little stock. East Africa's answer to biryani — lighter, brighter.
Suya (West African spiced beef skewers)
Spiced beef skewers grilled over charcoal with a crunchy peanut-spice crust. The West African street food classic from Nigeria, Ghana and beyond.