In South Africa, the familiar phrase “local is lekker” pays homage to the belief that things close to home are often the best. To celebrate this philosophy, the team at &Beyond Kirkman’s Kamp often delights guests with a proudly South African ‘local is lekker’ themed sundowner stop.
The setting couldn’t be more memorable, under the ancient and most-photographed sycamore fig tree in the Sabi Sands. As the sun dips below the horizon, a trail of blazing lanterns leads hungry guests to a warm and welcome feast of traditional South African bunny chow, biltong, bubbly and boks (springbok drinks, of course).
The much-loved bunny chow is a traditional South African dish that originated in the Durban Indian community, and simply put, it is a hollowed-out loaf of fresh bread filled with a mouth-watering curry. This is comfort food at its best and the &Beyond Kirkman’s chefs make the most irresistible bite-sized bunny chows that are perfect for those brisk winter evenings.
Throw in some biltong (dried, cured meat that has become a South African obsession), bubbly and a springbok drink (a patriotic blend of Amarula and peppermint liqueur made to resemble the green and gold colours of the national rugby uniform) … and you have a proudly South African celebration deep in the heart of the bush.
If you’d like to emulate our “local is lekker” party, here’s our bunny chow recipe, sent from the &Beyond Kirkman’s Kamp kitchen with love. Enjoy!
Kirkman’s Kamp Bunny Chow
Let us emphasise that no bunnies are harmed in the making of this dish – it’s just a name!
- 250 g cooked lamb finely shredded
- 2 Tbsp oil
- 1 medium onion
- 1 carrot, diced
- 1 clove garlic
- 1 fresh ginger, grated
- 1 Tbsp curry powder
- 1 green chilli, chopped & de-seeded
- 1 tsp turmeric
- ½ tsp coriander seeds
- ½ tsp cumin seeds
- 1 bay leaf
- 1 cardamom pod
- 1 freshly chopped tomato
- ½ cup coconut milk
- Salt and pepper to taste
- Fresh coriander for garnish
- 10 mini bread rolls
- Optional: 1 tin baked beans
Place the onion, oil, carrots, garlic, ginger and all spices (except curry powder and turmeric) in a saucepan on low heat.
Sauté the vegetables until the onions are glossy and then add meat, curry powder and turmeric.
Add the tomato, chili and coconut milk.
Bring to a boil and then turn the heat down to the lowest setting and leave to cook for 1 hour.
Cut the tops off the bread rolls and remove the inside of each roll, replacing it with a generous scoop of curry.
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