The iconic Durban Street Food Festival is back for its 6th instalment hosted at The Pavilion Shopping Centre in the undercover rooftop parking; outside entrance 5 (near Green Cross).
The #DSFF is “ going global” as foodies can look forward to the array of cuisine that not only make up Durban’s diverse food culture from Hollywood bets bunny chows, to freshly made Italian pasta, Portuguese dishes, Indonesian noodles, Moroccan lamb on spit, Caribbean prawns, Cape Malay Koeksisters and of course, our Famous Durban curries.
There will also be traditional Burgers and Wors rolls available as well as Halaal and Vegetarian options within the food court section.
To tantalise you, you can experience the authentic Middle Eastern Baklava and Kunafa - each piece is carefully hand made by Jordanian Baklava expert, Mohammad from Levantine treats. Shwarmatac, the husband & wife chef duo behind this brand will be selling Lamb, Beef, Chicken and Vegan Shwarmas and if you into authentic Asian Pan Fried dumplings with an option of meat / veg fillings and for the sweet-tooth foodies, you can pick up a Mochi and Mooncakes from Yomami Foods. This is over and above all the other exciting desserts, pastries and doughnuts that will also be on offer.
From children’s entertainment and activities, craft stalls and local live acts from bands to DJ’s that will get you up on your feet, moving & grooving, stalls and everything in between.
Go online now to book for this fun-filled three day festival to experience the wide variety of food, art, entertainment and great company.
What better way to connect and celebrate our Heritage weekend from Friday, September 23 between 17h00 to 22h00, then on Saturday, September 24 from 11h00 to 22h00 and to wrap up the “tasty Heritage weekend treat” on Sunday, September 25 from 11h00 to 19h00.
Tickets available at quicket.co.za or https://qkt.io/EyNAjt
Even your little ones can explore the #DSFF Candyland Kids zone with Jumping castles, paintball, sand art and face painting. As kids under 12 enter the festival for free and an adult day pass that starts from R80 per person sold online and at the door. Better still, you can get a weekend pass at just R150 per person.
Remember, the #DSFF also have the rugby enthusiasts covered with a live screening of the rugby action on Saturday, September 24 for the championship game between South Africa & Argentina with beer garden specials to add even more excitement.
Don’t forget to #supportlocal / #durbanstreetfoodfestival / #thepav on all social media platforms and any other queries, just email email@example.com
Now that we have your taste buds tingling, Vas & Co who will be there at the #DSFF shares a recipe to give you a taste of things to come as well as to try out at home with a dish that their premixed uniquely blended spices are renowned for - here follows “Cookin” with Vas & Co and the 5 step Butter Chicken!
5 STEP BUTTER CHICKEN
STEP 1: Chicken and Marinade
• 500g Chicken Breasts (Cut into chunky cubes)
• 1/4 cup full-fat plain yogurt
• 1 tablespoon olive oil
• 1 tablespoon ginger garlic paste
• 1 teaspoon ground coriander
• 1 teaspoon Vas&Co Chicken Masala
• 1 teaspoon Jeera (cumin)
• Salt to taste
Bring the chicken and the rest of the marinade ingredients together in a large bowl. Using your hands, massage the marinade into the chicken. Cover with plastic wrap and refrigerate for at least 1 hour, or overnight.
STEP 2: For the sauce: (Pro Tip) - Soak cashews and almonds in water for at least an hour (or overnight) before preparing the rest of the recipe
• 8 to 10 whole almonds
• 8 to 10 whole cashews
• 2 1/2 tablespoons unsalted butter, divided
• 1 tablespoon ginger garlic paste
• 1 teaspoon sugar
• 30g diced tomatoes
• 2 tablespoons dried coriander
• 1/2 teaspoon Vas&Co Chicken Masala
• 1/2 teaspoon salt
• 1 cup water
• 1/4 cup heavy cream
• 1/2 tablespoon Kasuri Methi or 1 tbl spoon chopped celery Melt 1 1/2 tablespoons of the butter on a skillet on medium-low heat.
As soon as the butter melts, add the ginger garlic paste followed by sugar. Sauté for 1 to 2 minutes. Stir in the tomato and cook for 8 to 10 minutes on medium-high heat, until all the extra liquid is cooked off. The sauce should be a loose, paste-like consistency. Add coriander, Vas&Co Chicken Masala, and salt. Stir and cook on medium heat for 2 to 3 minutes. Turn off the heat. Allow the sauce mixture to cool until luke warm. Puree the sauce with the nuts: Transfer the sauce mixture to a blender or the bowl of a food processor. Add the soaked cashews and almonds. Blend into a smooth paste.
STEP 3: Cook the chicken: Heat a skillet or grill pan over medium-high heat. Drizzle a teaspoon of oil to the pan. Working in batches, remove chicken from the marinade and grill them on the pan for 3 to 5 minutes on each side, until the chicken is cooked through (clear juice runs out of it when you cut into it). Do not crowd the pan. Once cooked, transfer the chicken into a separate dish. Cover and set aside for late
STEP 4: Finish the dish: Return the paste made in step 2 to the cooking pan over medium heat. Add the water to the paste and stir to make a smooth sauce. As the sauce begins to boil, add the grilled chicken and heavy cream. Stir well. Cover the pan and simmer for 5 minutes.
STEP 5: Rest the butter chicken: Turn off the heat and uncover the pan. Stir in the remaining 2 tablespoon butter and the kasuri methi (or chopped celery). Cover again, and let the dish rest for 8 to 10 minutes so the flavour of kasuri methi (or chopped celery) can marry into the butter chicken.
NOTE: This dish may be frozen in an airtight container for up to 1 month. Simply thaw (do not defrost in a microwave) transfer to a saucepan and heat on medium-low to maintain the texture.
Enjoy and see you soon at the Durban Street Food Festival at The Pavilion Shopping Centre!