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#WFD – Bunny Chow with Mutton and Peas
Go local tonight with this lekker traditional dish.
POLOKWANE – If you didn’t know, the bunny chow was created in Durban, but the precise origins of the food are disputed, although its creation has been dated to the 1940s.
Make dinner local tonight by trying this delicious recipe by What’s for Dinner.
Ingredients
- 15ml oil
- 1 onion, chopped
- 500g mutton, cubed
- 5ml curry powder
- 2 chillies, finely chopped (seeded)
- 3 potatoes, cubed
- 125ml frozen peas
- 1 x KNORR Mild Durban Curry Dry Cook-in-Sauce
- 400ml water
- 1 loaf of bread, cut into quarters
- 250ml fresh coriander leaves (for garnish)
Method
- Sauté chopped onion in oil, add meat and brown.
- Add curry powder and chillies and continue frying.
- Add potatoes and peas.
- Mix sachet contents with 400 ml cold water.
- Pour over the browned meat and veggies.
- Bring to the boil, stirring often.
- Cover and simmer for 45 min for meat on the bone or 1 hour for meat cubes (without bone).
- Slice a loaf of bread into quarters and hollow out the soft bread in the middle to make a cavity to pour the curry into.
- Place the bread which was removed on the top of the bunny and serve with sambals.
- Garnish with Coriander.


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