Durban, a stunning city on the coast is usually overshadowed by Cape Town and Johannesburg. It exudes a vibrancy of creative energy evident in its tantalizing food tastes.
South Africa is filled with mouthwatering flavours with its makeup of history and taste sensations. Malaysia, Europe and Dutch cultures that contribute to the ‘rainbow nation’ melting hot pots of curries, beans, the braai (barbecue) and street foods in Durban.
Bunny Chow is the innocent square of soft bread with the middle scooped out and filled with curry mixture with your choice of chicken, prawn, mutton or vegetarian.
Sardines on Toast
Somewhere around May to July, the silvery sardines begin a migration to the north along the coast of Kwa Zulu Natal.
The arrival of this great shoal gets on a fishing frenzy and buffet feast for seals, sharks and seabirds too.
Fishermen sell shares at fish markets. And there you have it, the orders of sardines on toast with a topple of onions begin.
Shisanyama is a Zulu term for barbecue, which means burn the meat. The name may not be as appealing but the taste is flavorful, hot and tender.
Local townships have a wide array of Shishanyama spots where there is a choice of steak, chops or boerewors or chicken to devour.
A rose colour syrup mixed in milk with basil seeds and coupled with vanilla ice cream is a common traditional drink at Muslim feasts in Durban.
In South Africa, Western Cape is the country of wines, and in Kwa Zulu Natal, the beer takes the pedestal.
Craft breweries and some commercial are open for public tours.
Zulu cuisine has marvellous menus for travel taste buds. From comfort doses of phutu porridge isibhede and to the intoxicating utywala beer and fiery chakalaka relish perfection, Zulu dishes are culture infused and seasoned with fine flavours of history. Cultural dishes include maize cobs, cooked maize, phutu (crumbled maize porridge) eaten with curdled milk and hot with stew, cabbage, stew or sugar beans and madumbi a tuber that tastes like a potato sweet potato mix
Traditional treats include mogodu( tripe) with cooked maize (pap). Outside of the city, authentic taste is found in rural areas and the options range from crocodile steaks to walkie talkies,(boiled chicken legs)
Isibhede is fermented porridge that makes tongues tingle. Phutu is an unfermented crumbly porridge. Amahewu is grain beer that is not intoxicating while Útywala is a brew that is alcoholic.
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Inherited from the colonial era, the British tradition of tea time is common with tiny cakes and baked scones and finger sandwiches
In South Africa, tea time comes with a multi cultural twist with rooibos tea and local snacks
The appetizer of choice is samoosas. The triangular crispy pastry with a spicy filling of choice. It is a staple at most Durban restaurants
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