Tastes of Durban

Title: Tastes of Durban
Authors: David Bird, Deshnie Govender
Photographer: Sean Calitz
Publisher: Penguin Random House South Africa
Imprint: Struik Lifestyle
Cape Town, South Africa 2018
ISBN 9781432308551 / ISBN 978-1-43-230855-1
Softcover, 22 x 28 cm, 144 pages, throughout colour photographs

About: Tastes of Durban

Tastes of Durban is an acknowledgement of the wonderful people of Durban who have created the amazing cuisine in this colourful city, as well as a thank you to the talented chefs and cooks who have inspired us over the years with their enthusiasm and willingness to share their recipes and methods. Durban is the largest city in the province of KwaZulu-Natal, and the biggest port in Africa. It is a melting pot of African, European and Asian cultures, and is often used as a springboard for trips to the Drakensberg, the historical battlefield sites and the province's abundant game parks. Its rich, multicultural heritage is reflected in the foods that are to be found throughout the city, from spicy, aromatic Indian cuisine and fish and seafood to dishes influenced by the Portuguese, Zulu nation and British. Tastes of Durban is a celebration of these foods that can be savoured here while on a visit and then recreated once you return home.

David Bird, born and bred in Durban and living in the area most of his life, was exposed to the delights of the local cuisine from an early age. He has always had a preference for food on the spicy side.

Deshnie Govender was also born in Durban. Her grandmother, with recipes handed down from generation to generation, and an acknowledged master of eastern cuisine, had a marked influence on her development and cooking. A qualified teacher, Deshnie Govender has assisted her husband David in the running of one of his restaurants.

Content: Tastes of Durban

Introduction
Hints and tips
Soups and sides
Beef
Lamb, mutton and goat
Pork
Chicken
Fish and seafood
Vegetarian
Desserts
Recipe index
Conversion table

Recipe from Tastes of Durban:

SALMON IN MANGO AND GINGER SAUCE

Between December and April mangoes are plentiful in Durban, with vendors even selling them along the streets. Deep-sea fishing off the coast of KwaZulu-Natal often yields a plentiful supply of salmon, with sometimes three or four being hooked on one line. Combining the salmon with mango provides the perfect summer meal.

2 salmon steaks
1 tsp lemon juice
1 tsp crushed garlic
1 tsp dried tarragon
¼ tsp salt
½ tsp freshly ground black pepper
2 small onions, coarsely chopped
1 tomato, coarsely chopped
½ cup fish stock
1 ripe mango, peeled and fl esh chopped
1 Tbsp crushed ginger
2 Tbsp butter

1. Place the salmon steaks in a shallow dish and season with the lemon juice, garlic, tarragon and salt and pepper. Set aside in the fridge and allow to marinate for 1–2 hours.

2. Place the onions, tomato, fi sh stock, mango and ginger in a food processor, blend thoroughly and set aside.

3. Melt the butter in a frying pan and sauté the salmon steaks for about 5 minutes each side. Add the mango purée to the pan and simmer for 10 minutes.

4. Transfer the salmon to serving plates and pour the mango and ginger sauce over the top.

5. Serve with chips, rice or a salad.