Inspired by the Indian settlement in Durban, the electrifying heat and flamboyant flavours arise from the whole spice mix of coriander, cumin, cloves, cinnamon, black pepper, cardamom, and plenty of chillies, pestled in a stone grinder.
Berbere, the hot spice blend, originated in North Eastern Africa. The traditional blend marks a liberal use of whole spices, red chilies, and paprika powder to make a fiery, bright red, highly flavourful seasoning, imparting an invigorating character.
Inspired by the Maghreb region of the North Western Africa. Named after the legendary trading outpost of Timbuktu, the marinade used is a bold fusion of classic freshness - fresh cilantro, mint, parsley, green chilli, garlic, and olive oil.
The tangy Pineapple Peri Chicken hails from West Africa's Saharan region. Thinly sliced chicken breast is filled and rolled with pineapple chili compote, mozzarella cheese, and basted with sweet chili pineapple sauce.
Cape Prawns are inspired by the Cape-Malay cuisine, a blending of South African and South-east Asian flavours. Fresh, juicy prawns are marinated in a Bo-Kaap curry spice blend, featuring turmeric and saffron.