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About Bunny Chow


South African Food - like our nation - consists of so many influences from all over the world. It's diversity fits the mold of our rainbow nation and is reflected by the image above. South Africa's different regions all reflect the influence of the various cultures and history. From the pre colonial, through to the cape dutch and cape malay, to french cookery, Indian cuisine, Portuguese immigrants from Mozambique and local indigenous influences. We at Bunny Chow are dedicated to the art and history of South African Food and bringing you the most authentic and vibrant representation of our great nation.

Bunny Chow

Bunny chow, often referred to simply as a bunny, is a South African fast food dish consisting of a hollowed-out half loaf of white bread (think of a bread bowl) filled with a South African style curry that is spiced from 0-10 heat level. It originated among Indian South Africans of Durban.

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Peri Peri

Peri-peri (PIRR-ee-PIRR-ee) is a Portuguese style of marinating and serving sauce that is used bird’s eye chili pepper for spice and flavor. It was originally introduced by Portuguese explorers in former Southern African territories, particularly Mozambique and its border regions with South Africa, and then spread to other Southern African countries.

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A South Africa peri peri sandwich! The bread is a specific. soft crusted bread that is cut in the middle. Then layers of Peri Peri steak or chicken or shrimp and place on the bread with layers of Peri Peri sauce between each layer. Often eaten as is or sometimes cole slaw, or tomato and onion are added. This style sandwich was always a quick grab and go. 

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A South Africa pie is a savory pie (not sweet) with a filling of curried or non curried meat and/or vegetable. They are then baked, to perfection with a browning of the crust. This also allows them to develop the full flavor through the Maillard reaction. We use a flaky crust non sweet crust that browns perfectly.

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Biltong is a form of dried, cured meat that originated in Southern African countries. We use the finest selection of beef and cut it into strips following the grain of the muscle, then season it, air dry it, package in strips or thinly sliced, vacuum seal it and ship it fresh. It is related to beef jerky in that they are both spiced, dried meats; however, biltong uses NO sugar, NO artificial ingredients making it an extremely healthy form of protein and great tasting snack.

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A Braai  (known as a BBQ) is one of South African favorite get together activities and fun food. .  Generally meats, chicken, boerewors (sausage) and chops are cooked on an outdoor open grill on hot coals. The meats are spiced with salt, pepper and coriander, chicken done with peri peri and boerewors is a special sausage and seasoning from the Boers/Voortrekkers  (frontierman). Braai's are a Sunday must do.

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Cape Malay

Cape Malays are a Muslim community or ethnic group in South Africa. They are the descendants of enslaved and free Muslims from different parts of the world who lived at the Cape during Dutch and British rule. Among other influences they had on South African culture was their influence on food. Bringing a combination of Indian style curry but sweetened with local fruits and chutney's. Cape Malay dishes such as Bobotie, Sosaties, koeksisters, Berdie can be found in just about every home. Cape Malay sauce is a richly layered sweet curry sauce (not spicy) curry, graham marsala, garlic, ginger apricots, raisins, mango chutney and other other spices. Great for marinating meats and/or grilling. Goes well on rice, meats and even as a dipping sauce for french fries.

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Monkey Gland

Monkey gland sauce has its origins in South Africa. It has been featured as a restaurant item since the 1930s becoming a South African restaurant and fast food staple condiment. It is a thick, sweet and tangy sauce and dark in colour. It is typically served as a topping for grilled steaks or burgers, but is also used as a marinade, a dipping sauce for onion rings and fries, or on roasted potatoes. 


Despite its name, the sauce does not contain any monkey glands. The name originated with French chefs at the old Carlton Hotel in Johannesburg. South African diners added sauces such as chutney, tomato sauce, and Worcester sauce to the French dishes before eating it. Thus, the disgruntled chefs combined all the condiments to create a sauce which they named monkey gland sauce.


From the Press


“Finally something new and different!”


Emma Brown, Blogger - Oh My Goodness

“Imaginative and innovative. Love the food!”


The Food Reporter

“Authentic, fresh and attention to the delicate flavours produced in SouthAfrican food. ”

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