Top 10 African Eats

Picture 4 of 10

DEE MACK’S RECIPE FOR BUNNY CHOW

*Via Grey Street in Durban

Ingredients:
1 large chopped onion
1 bay leaf
1 lb. round steak or lamb cut into 1-inch cubes
2 cloves
3.3 oz. sunflower oil
4 peppercorns
1 tsp. chili powder
2 cloves garlic, crushed
1 tsp. Garam masala
1 tsp. minced fresh ginger
1 tsp. turmeric
1 tsp. salt
1 stick cinnamon
14.5 oz. can chopped tomatoes
2 whole cardamoms
1 ¾ oz. tomato puree
1 star anise
6 ¾ oz. hot beef stock
½ tsp. fennel seed
1 tsp. sugar
½ tsp. whole coriander seeds
2 potatoes, cut into quarters

Garnish:
1 red chili, chopped finely
Handful of coriander leaves, roughly chopped

Method:
Braise the chopped onion, minced garlic, ginger and salt gently in the oil until translucent. Add the spices and braise gently to release all the wonderful flavors. Add the meat and braise a little more, then add the balance of the ingredients except for the potatoes and garnish. Simmer gently for one hour, stir well and add potatoes. Continue simmering until meat is tender to the fork and potatoes are cooked. Serve in scooped out quarter loaves, garnishing with chopped chili and coriander leaves.

Photo credit: Ideal magazine