A chicken, butterbean and cauliflower curry comes from oThongathi, a place north of Durban up the coast best known for sugar cane. It's typical of the delicious, mild curries you can find in roadside places all along the coastal highway. It's sweet 'n sour qualities reflect the bounty of South African produce.

This vegan butterbean curry with mint is my riff on Indian Diasporan cooking from Africa's east coast of the kinds used to make bunny chow

chicken peri peri curry from Mozambique, a tasty example of the historic fusion between Portuguese cooking and Indian Diasporan cuisine

Vegetarian mushroom and courgette pasanda with spiced carrots and peas (gajar matar), garlic bread and corn on the cob

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