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"Sun-Kissed Delights: A January Culinary Journey through Durban's Vibrant Flavours"

Starter: Grilled Pineapple and Prawn Skewers


  • 250g large prawns, peeled and deveined
  • 1 pineapple, peeled and cut into chunks
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon chili flakes
  • Salt and pepper to taste
  • Fresh cilantro for garnish


  1. In a bowl, mix olive oil, honey, chili flakes, salt, and pepper to create a marinade.
  2. Thread prawns and pineapple alternately onto skewers.
  3. Brush the skewers with the marinade, ensuring they are well coated.
  4. Preheat a grill or grill pan over medium-high heat.
  5. Grill the skewers for 2-3 minutes on each side or until the prawns are cooked through.
  6. Garnish with fresh cilantro and serve.

Main Course: Durban Chicken Curry with Coconut Rice



For the Chicken Curry:

  • 500g chicken, cut into pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 2 tomatoes, chopped
  • 2 tablespoons Durban curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder (adjust to taste)
  • 400ml coconut milk
  • Salt and pepper to taste
  • Fresh cilantro for garnish

For the Coconut Rice:

  • 1 cup basmati rice
  • 400ml coconut milk
  • Salt to taste


  1. Heat vegetable oil in a large pot. Add chopped onions and cook until golden brown.
  2. Add chicken pieces and cook until browned on all sides.
  3. Stir in the Durban curry powder, turmeric, cumin, coriander, and chili powder. Cook for 2 minutes.
  4. Add chopped tomatoes and cook until they are softened.
  5. Pour in the coconut milk, season with salt and pepper, and bring to a simmer. Let it cook until the chicken is tender.
  6. For the coconut rice, rinse the basmati rice and combine it with coconut milk and salt in a pot. Cook according to package instructions.
  7. Serve the Durban chicken curry over coconut rice, garnished with fresh cilantro.

Dessert: Mango and Passionfruit Sorbet


    • 2 ripe mangoes, peeled and diced
    • Pulp of 4 passionfruit
    • 1/2 cup sugar
    • 1/4 cup water
    • Juice of 1 lime


    1. In a saucepan, combine sugar and water. Heat over medium heat until the sugar dissolves, creating a simple syrup. Let it cool.
    2. Blend the diced mangoes, passionfruit pulp, lime juice, and simple syrup until smooth.
    3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
    4. Transfer the sorbet to a container and freeze for at least 4 hours or until firm.
    5. Scoop the sorbet into serving bowls and garnish with additional passionfruit if desired.