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 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 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 Kirkman’s Kamp kitchen with love. Enjoy!