Bunny Chow

“A portable spicy curry all snug in bread”


Bunny chow, often referred to as a bunny, is a South African fast food dish consisting of a hollowed out loaf of bread filled with curry. It originated in the Durban Indian community.
Stories of the origin of bunny chow date as far back as the migrant Indian workers arrival in South Africa. One account suggests that migrant workers from India who were brought to South Africa to work the sugar cane plantations of KwaZulu-Natal (Port Natal) required a way of carrying their lunches to the field; a hollowed out loaf of bread was a convenient way to transport their vegetarian curries. Meat-based fillings came later. The use of a loaf of bread can also be ascribed to the lack of the traditional roti bread, in the absence of which a loaf of bread would be acceptable as an accompaniment to curry.


Sosatie is a traditional South African dish of meat (usually lamb/mutton/
chicken) cooked on skewers. The term derives from sate (“skewered meat”)

and saus (spicy sauce). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays. Marinated, cubed meat (usually lamb) is

skewered and braaied (barbecued) shish-kebab style. Sosatie recipes vary,
but commonly the ingredients can include cubes of lamb, beef, chicken, dried
apricots, onions and mixed peppers.


Biltong is unique to South Africa, both for its taste and preparation methods.
Originally used as a survival technique, where the meat was cured with salt and vinegar, hung to dry and then packaged in cloth bags for long journeys during the wintertime. With the introduction of refrigeration, the traditional use of biltong is no longer necessary, however it still remains as popular as ever due to its unmatchable taste. Biltong is a staple of South African food culture and has begun to influence the rest of the world.

The popularity of biltong has spread to many other countries including Canada, the United States, the United Kingdom, Australia, New Zealand and India. Biltong is also widely produced in South African expatriate communities in a variety of places including Germany and South Korea.

Boerewors & Chakalaka Relish

Boerewors is a type of sausage which originated in South Africa, is an important part of South African cuisine and is popular across Southern Africa.

The name is derived from the Afrikaans/Dutch words boer (“farmer”) and wors (“sausage”). Boerewors must contain at least 90 percent meat, and always contain beef, as well as lamb/pork, or a mixture of lamb and pork. The
other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat. Traditional boerewors is usually formed into a continuous spiral. It is often served with pap (traditional South African porridge / polenta made from mielie-meal aka maize-meal). Boerewors is most traditionally braaied (barbecue – grilled over charcoal), but is often be cooked under an electric grill, or baked in an oven, or fried in a pan. When cooking Boerewors, pricking the casing should be avoided at all cost, as doing this will lead to the “wors” drying out during preparation. A local variant of the hotdog is the boerewors roll, or “boerie”, which is a piece of boerewors in a hotdog bun, often served with “Chakalaka” (a traditional South African relish).

Chakalaka is a South African vegetable relish, usually spicy, that is traditionally served with bread, pap, samp, stews, or curries. Chakalaka may have originated in the townships of Johannesburg or on the gold mines surrounding Johannesburg, when Mozambican mineworkers coming off shift cooked tinned produce (tomatoes, beans) with chili to produce a spicy relish with a Portuguese flair to accompany pap. The many variations on how to make Chakalaka often depend on region and family tradition. Some versions include beans, cabbage and butternut. For example, a tin of baked beans, tin of tomatoes, onion, garlic, carrots, peppers and some curry paste can be used to make the dish.