It took us 292 hours on the Trans-Sahara highway/ N1 to get here from Chita – but so worth the trip. Welcome to Durban, South Africa.
For those keeping tabs on the miles it is 13,687.1 (Gosh, long way. Good thing this is just a virtual trip, huh?)
Was Durban its original name? Nope. In 1497 Vasco de Gama named the area Rio de Natal and it became Durban in 1835 after a governor of the Cape.
The harbor in Durban is in the top 10 for being the world’s largest – sitting at number 9. I watched the Queen Mary cruise ship depart from the harbor online while a very special friend watched from his flat in Durban – it was incredible to see.
The millenium tower is without a doubt “structurally sound“. It has a fascinating design.
Like fishes? How about a visit to the Ukasha Marine World in Durban – 5th largest aquarium with 32 tanks.
You’ve heard of Ghandi? He got his political start in this city.
A steam train more to your liking? Here’s a neat fact – Durban had the first railway line in South Africa (in 1860). It only ran a short distance though.
Surfers love Durban as a destination point too.
Just north of Durban we can see bottle-nosed dolphins. Neat!
While in Durban you must try Bunny Chow (simply delicious) – hollowed out bread filled with goodness. Have with some Joko tea and you have the makings of a wonderful lunch. I found a recipe for Bunny Chow at BBC food.
2 tbsp vegetable oil
½ tsp cumin seeds
½ tsp fennel seeds
2.5cm/1in piece of cinnamon stick
2 green cardamom pods
1 star anise
1 bay leaf
1 onion, finely chopped
2 tbsp South African curry powder
2 tomatoes, chopped
1kg/2lb 2oz boneless leg of lamb, cut into 1.5cm/½in dices
1 tbsp finely chopped fresh ginger
1 tbsp finely chopped garlic
10-12 curry leaves
2 large potatoes, cut in cubes the same size as the meat
2 tbsp finely chopped coriander leaves
2 tbsp lime juice
2 loaves of crusty white bread, unsliced, each cut across in half in the middle and most of the crumbs removed
coriander cress or sprigs, to garnish
Heat the oil in a pan and sauté the whole spices and bay leaf until the spices sizzle.
Add the onion and cook for 5–7 minutes until translucent.
Stir in the curry powder and sauté for one minute, then add the tomatoes and stir to mix.
Cook on medium heat, stirring often, until you get a sauce-like consistency.
Add the meat, ginger, garlic and curry leaves and 300ml/11fl oz water, bring to the boil then reduce the heat and simmer, stirring occasionally, for 40-50 minutes or until the meat is tender.
Add the potatoes, salt to taste and 200ml/7fl oz water. Continue simmering until the meat and potatoes are perfectly cooked (about 15 minutes).
Stir in the chopped coriander and lime juice.
To serve, spoon into the hollows in the bread and garnish with coriander cress.
That’s it for this time. Must make plans for our visit to E.