Barney Simon's South African Rock & Roll bunny chow recipe
Jacaranda FM is celebrating being proudly South African by giving you our presenters' favourite traditional recipes. Here is Barney Simon's lekker Rock & Roll bunny chow.
The month of September is dedicated to celebrating our heritage as South Africans.
One thing that is unique to our cultures is the food we eat.
For Barney, his favourite heritage food is his unique and lekker Rock & Roll bunny chow.
The bunny chow consists of different spices, lamb, and different vegetables.
See it below.
WATCH: Barney Simon gets COVID-19 jab
INGREDIENTS (Serves four)
45 ml oil
4 medium onions, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
1½ teaspoon leaf masala
1½ teaspoon ground coriander
1½ teaspoon tumeric
½ teaspoon cinnamon
1½ teaspoon ground fennel
1½ teaspoon ground cumin
1½ teaspoon garam masala
3-4 curry leaves
1 chilli, finely chopped
1 teaspoon of salt
800 g stewing lamb
400 g can peeled and chopped tomatoes
4 medium-size potatoes, peeled and cubed
1 small can of peas
2 whole loaves of fresh white or brown bread.
READ: Barney's darkside rock & roll sosaties
Cooking instructions
- Fry ginger, onion, and garlic quickly in a little hot fat until soft.
- Add all the spices and fry for three minutes, stirring continuously.
- Using the extra oil, brown the meat.
- Add the canned tomatoes and potatoes and simmer gently for 45 minutes to one hour or until the meat is tender and the potatoes are soft.
- Then, add canned peas and cook for a further five minutes.
- Cut the fresh white bread loaves into halves (or quarters for smaller portions) and hollow out the centre, keeping the spare bread to one side.
- Fill the hollowed out bread with the hot lamb curry and serve with the extra bread.
- Invite your best friends, play the music of Fokofpolisiekar loud, chow, and have a few beers.
Image supplied