Woolworths TASTE

Vusi Ndlovu

happening in Milan in May. At the moment it’s just about refining my dish, isicupho (see opposite). It means “trap”, and symbolises the moment after you trap a bird to eat it. It’s comprised of duck that I marinate in a home-made sorghum beer overnight, before hanging it for about four weeks. I cook it on the crown and serve it with biltong that I make from the smoked duck legs, fermented pumpkin and grains. I’m trying to get the sauces just right at the moment. One of

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