This Durban chicken curry with green peppers, mushrooms, cashew nuts and yoghurt is a lesser-known Durban curry. It's origins lie in the Parsi cooking of KwaZulu-Natal, the traditions of one of the smaller cultural groups arriving from India. It has an earthy, nutty flavour, ideal for those who don't like their curries on the sweeter side. In these quantities, it is moderately spicy, but the heat can be cranked up or toned down easily enough.

Moroccan duck roast duck with figs is a delicious dish from the Moroccan High Atlas, here served with smoky vegetables and couscous. Its great additional benefits are that you're likely to get at least one additional meal out of this dish—maybe more—and possibly discovering a new Japanese-Moroccan sauce.

Durban beef curry has a reputation for fieriness that has made it famous around the world. But, as this slow-cooked authentic recipe proves, it's not entirely about the hot spices and hearty beef that makes this curry a thing of beauty. A plethora of vegetables, herbs and spices are what come together to make it memorable, not to mention its unique history.

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