For Durban-born chef Sasha-Lee Small, food is more than a combination of ingredients and flavours. It is a way to celebrate heritage, bring cultures together and share stories that deserve to be told.
Small is preparing to represent South Africa at an international competition in Spain after winning first place at the inaugural Africa Tapas Competition, held at the Prue Leith Culinary Institute.
Her winning creation, Butter Prawn Curry Pani Puri, celebrates the diverse cultural influences that have shaped South African cuisine, drawing on the Indian spices and flavours she grew up surrounded by in Durban.
The achievement comes during an exciting period in her culinary journey, with Small also recently receiving a 40 Under 40 Hospitality Award.
For the chef, these milestones represent more than professional recognition. They offer an opportunity to share the richness of South Africa’s food heritage with a wider audience.
A dish inspired by Durban’s rich food heritage
Small’s Butter Prawn Curry Pani Puri tells a story that is deeply personal to her.
Growing up in Durban, she was surrounded by the influence of Indian spices and flavours in South African cooking. These influences became the inspiration for a dish that celebrates how different cultures have come together to create something uniquely South African.
“My dish celebrates the journey of those spices to South Africa and how different cultures have come together to create something uniquely ours,” she said.
Her intention was to take that story beyond the plate and showcase South African heritage and flavours on an international stage.
The competition win has given her the opportunity to do exactly that, with her dish now set to represent the country beyond its borders.
Perfecting her winning recipe for Spain
Although securing first place was a significant achievement, Small’s work is far from over.
Since the competition, she has been refining both the dish and its presentation ahead of the international event in Spain.
Taking the judges’ feedback on board, she is focused on ensuring that the story behind the food comes through as strongly as the flavours themselves.
“There’s a lot happening behind the scenes, from perfecting the recipe and plating to preparing for the competition and the journey ahead,” she said.
The preparation involves paying close attention to the details that will bring the dish together, while preserving the heritage and meaning behind her creation.
As the competition approaches, Small admits to experiencing a mixture of emotions.
“Honestly, I’m feeling a mix of excitement, gratitude and a few nerves!”
Representing South Africa is an honour she does not take lightly. For her, the experience is about more than competing for another accolade.
“It’s about celebrating where we come from, sharing our food heritage with the world and showing what South African culinary talent has to offer,” she said.
Taking South African culinary talent to the world
Small is scheduled to leave Cape Town on November 7, travelling via London to Madrid.
With the journey drawing closer, the reality of representing South Africa is beginning to sink in.
Her recent competition victory and 40 Under 40 Hospitality Award have made this an especially meaningful season of her culinary journey.
Through her food, Small hopes to showcase the cultural influences that make South African cuisine distinctive, while sharing a piece of her Durban upbringing with an international audience.
Reflecting on the opportunities that have come her way, she credits God for allowing her to use her passion for food to tell meaningful stories.
“It’s been such an incredible season, and I’m just grateful to God for the opportunities and for allowing me to use food to tell stories that matter.”
As she prepares for Spain, Small will carry with her a dish inspired by the flavours she grew up with and a message that extends beyond the competition kitchen: South Africa’s culinary heritage is worth celebrating, sharing and taking to the world.
IOL