I first fell in love as my taxi drove down the beach road, dusted with sand and bookmarked in palm trees.
Something in this city called out to me then and has intoxicated me ever since. Something undefinable. Something glorious.
It’s so beautiful here.
The drives at night, over the bridge from the airport, when the city sings with light, and spears of human endeavour pierce the sky.
Graffiti-laden alleys where layer over layer of rebellion and passion in vibrant colour cry out their challenge to the suit-clad business district less than a street away.
Restaurants joyfully spilling onto footpaths, tables with milk-crate seats filled with laughter, friendship and serious coffee, and a lifestyle that inspires all three.
I wanted to be doused with it then, I am soaked in it now. The jaunt has stuck and I’m still utterly in love.
A sunny, joyful meal to be shared with as many as possible.
- 1 tbl sp olive oil
- 1kg chicken breast, cut into bite sized pieces (about 2cm squares)
- Juice & zest from 1 lime
- 1/2 tbl sp salt
- 1 tsp vanilla bean paste
- 2 garlic cloves, crushed
- Bamboo skewers, soaked in cold water for 20 minutes
In a large bowl, combine the olive oil, chicken, lime zest and juice, salt, vanilla bean paste and garlic.
Cover the bowl and place in the fridge for 2-3 hours.
Skewer the chicken and cook on a hot frying pan or barbecue for about 2 minutes on both sides.
Serve hot with salad and plenty of panache…