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Journalist Ishay Govender-Ypma threads together the enticing flavours of South African curry. The classic KwaZulu-Natal crab and dried fish curries share the limelight with Cape Malay chicken and crayfish curries, kasi beef curries from Orlando West and Qunu, offal from Calvinia, Karoo venison, kerkbasaar kerrie en rys and vegetarian dhals from across the map. The book takes a tour through the kitchens of respected local cooks as they share their stories and recipes.
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