A contemporary take on the Southern African peculiarity that is monkey gland sauce served here with a take on surf 'n turf

Chennai lamb and coconut curry may take its name from the state capital of Tamil Nadu, but it's is far more South African than Indian

Lamb and fennel curry from South Africa's east coast. Typical Parsi cooking, it uses nuts and dried fruit, but doesn't use coconut

A South African version of tikka masala—vegetarian, chicken or beef—rich in the the spices and fruits used in Indian diasporan cooking

A delicious Moroccan dish that combines the smoky, tangy and spicy flavours of harissa whether the veggie or chicken version

Cape Town bobotie, the perfect mix of Cape Malay mildly spiced lamb, spices and vegetables cooked with a quiche-look topping