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
