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!
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