{"id":28646,"date":"2023-08-29T08:39:58","date_gmt":"2023-08-29T06:39:58","guid":{"rendered":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/?p=28646"},"modified":"2023-08-29T08:39:58","modified_gmt":"2023-08-29T06:39:58","slug":"the-taste-of-home","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2023\/08\/29\/the-taste-of-home\/","title":{"rendered":"The taste of home"},"content":{"rendered":"<h4><strong>The Get It team were treated to a cooking lesson with Simbithi\u2019s Executive Chef Godfrey Kinyanjui \u2013 and what an experience it was. <\/strong><\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-28652 size-full\" src=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9242-scaled.jpg\" alt=\"\" width=\"1707\" height=\"2560\" srcset=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9242-scaled.jpg 1707w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9242-267x400.jpg 267w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9242-683x1024.jpg 683w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9242-768x1152.jpg 768w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9242-1024x1536.jpg 1024w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9242-1365x2048.jpg 1365w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9242-696x1044.jpg 696w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9242-1068x1602.jpg 1068w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9242-280x420.jpg 280w\" sizes=\"auto, (max-width: 1707px) 100vw, 1707px\" \/>Chef Godfrey\u2019s presence is genuine and warm as we are welcomed into his kitchen at the Dragonfly. Even though it should be his day off, he is excited to share with us the secrets to making his beloved Kuku Bizari Ya Pwani, a traditional chicken curry from his home in Kenya.<\/p>\n<p>Chef Godfrey, fondly known as Chef G, was born and raised near Nairobi, and the recipe was passed down from his grandmother who brought it with her from the coastal town of Mombasa. He reminisces about cooking the dish for his younger brothers when they were growing up, as he shows us each ingredient and spice that will add flavour to the curry \u2013 coconut cream, fresh coriander, honey for sweetness.<\/p>\n<div id='gallery-1' class='gallery galleryid-28646 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2023\/08\/29\/the-taste-of-home\/img_9176\/'><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9176-300x300.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2023\/08\/29\/the-taste-of-home\/img_9153\/'><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9153-300x300.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2023\/08\/29\/the-taste-of-home\/img_9111\/'><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9111-300x300.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n<p>He showed us each step in preparing the curry, sharing his expert tips along the way. For him, cooking is a labour of love. His mother taught him much of what he knows about food before he decided to study further in Durban. Now, he loves to share his knowledge and has trained his staff to make his own personal favourites. While the Kuku Bizari Ya Pwani has a distinctively Kenyan flavour, Chef G notes that it contains the same ingredients that would go into a traditional Durban curry, and he admits he has given the dish a South African twist in a nod to his second home.<\/p>\n<p>When we\u2019re done chopping, marinating and mixing, we sit down to taste our very own Kuku Bizari Ya Pwani. Served with rice, roti, sambals, vegetable pickle and chutney, the curry is packed with flavour. Creamy and fragrant, it is true comfort food. \u201cIt is an honour to share this food with you,\u201d smiles Chef G. \u201cIt is a special piece of my Kenyan heritage.\u201d<\/p>\n<p><strong>KUKU BIZARI YA PWANI<\/strong><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-28647 size-full\" src=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9215-e1692694913399.jpg\" alt=\"\" width=\"2030\" height=\"995\" srcset=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9215-e1692694913399.jpg 2030w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9215-e1692694913399-400x196.jpg 400w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9215-e1692694913399-1024x502.jpg 1024w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9215-e1692694913399-768x376.jpg 768w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9215-e1692694913399-1536x753.jpg 1536w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9215-e1692694913399-324x160.jpg 324w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9215-e1692694913399-533x261.jpg 533w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9215-e1692694913399-696x341.jpg 696w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9215-e1692694913399-1068x523.jpg 1068w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9215-e1692694913399-857x420.jpg 857w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/08\/IMG_9215-e1692694913399-1920x941.jpg 1920w\" sizes=\"auto, (max-width: 2030px) 100vw, 2030px\" \/><\/strong><strong>Ingredients<\/strong><br \/>\n\u2022 40g fresh ginger, grated<br \/>\n\u2022 5 cloves garlic<br \/>\n\u2022 1\u00bd tsp turmeric (ground)<br \/>\n\u2022 1 Tbsp ground coriander<br \/>\n\u2022 \u00bd cup lemon juice<br \/>\n\u2022 \u00bd cup vegetable oil<br \/>\n\u2022 2 tsp garam masala<br \/>\n\u2022 2 tsp cumin<br \/>\n\u2022 1kg chicken fillets (cubed)<br \/>\n\u2022 \u00bd cup yoghurt<br \/>\n\u2022 2 large chopped onions<br \/>\n\u2022 2 tsp curry powder<br \/>\n\u2022 2 cinnamon sticks<br \/>\n\u2022 1 tsp paprika<br \/>\n\u2022 2 tsp chilli flakes<br \/>\n\u2022 3 x 250g cans crushed tomato<br \/>\n\u2022 2 green chillis, finely chopped<br \/>\n\u2022 400ml coconut cream<br \/>\n\u2022 2 Tbsp honey<br \/>\n\u2022 Fresh coriander, coarsely chopped<\/p>\n<p><strong>Method<\/strong><br \/>\n<strong>1.<\/strong> Halve the ginger, garlic, turmeric, ground coriander, lemon juice and vegetable oil and combine them in a bowl. Add all the cumin, garam masala, yoghurt and cubed chicken, then mix well until chicken is coated in marinade.<br \/>\n<strong>2.<\/strong> Cover and refrigerate for 45 minutes to an hour. If you have the time, Chef G recommends refrigerating overnight.<br \/>\n<strong>3.<\/strong> Heat remaining oil in a large saucepan. Add onion, curry powder, chilli flakes, cinnamon sticks, paprika, remaining ginger, garlic, ground coriander and turmeric. Stir until onions soften.<br \/>\n<strong>4.<\/strong> Add marinated chicken and cook for 10 mins. Add crushed tomatoes, green chillis and remaining lemon juice.<br \/>\n<strong>5.<\/strong> Cover and simmer for about eight minutes, or until chicken cooks through.<br \/>\n<strong>6.<\/strong> Stir in coconut cream and honey and simmer uncovered for about four minutes.<br \/>\n<strong>7.<\/strong> Remove from heat, and garnish with fresh coriander.<\/p>\n<p><strong>Text:<\/strong> Jennifer Campbell<br \/>\n<strong>Photographs:<\/strong> KIM STEINBERG<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Get It team were treated to a cooking lesson with Simbithi\u2019s Executive Chef Godfrey Kinyanjui \u2013 and what an experience it was. Chef Godfrey\u2019s presence is genuine and warm as we are welcomed into his kitchen at the Dragonfly. Even though it should be his day off, he is excited to share with us [&hellip;]<\/p>\n","protected":false},"author":115,"featured_media":28651,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[475],"tags":[9410,9409,9408,2463,9411,2468,350,349],"class_list":{"0":"post-28646","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-chef-g","9":"tag-chef-godfrey","10":"tag-chicken-curry","11":"tag-godfrey-kinyanjui","12":"tag-kenya","13":"tag-kuku-bizari-ya-pwani","14":"tag-recipe","15":"tag-simbithi"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The taste of home - Get It Ballito &amp; Umhlanga<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2023\/08\/29\/the-taste-of-home\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The taste of home - Get It Ballito &amp; Umhlanga\" \/>\n<meta property=\"og:description\" content=\"The Get It team were treated to a cooking lesson with Simbithi\u2019s Executive Chef Godfrey Kinyanjui \u2013 and what an experience it was. 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