The beauty of South African food is that it represents the diversity of South Africa. This bobotie bunny is now different and is a mouth-watering combination of Cape Malay bobotie and Indian bunny chow. Combining these two traditional dishes into one delicious bite is an inventive and tasty dish your family and friends will certainly remember.
This recipe from student chef, Megan Odell from the Jackie Cameron School of Food and Wine is a taste sensation and certainly worth a try. It’s an extraordinary celebration of proudly South African flavours.
More about your bobotie bunny
This recipe guides you to prepare your own aromatic bobotie for the filling of the bunny chow. For this recipe, you will bake your own sweetcorn bread which pairs excellently with bobotie.
For the best results with your filling, brown the meat in the pot or pan first which will leave some of the delicious meats on the bottom of the pan. Fry the rest of the ingredients in there and follow the instructions accordingly. The bread for this Bobotie Bunny is soft and sweet which goes great with the filling and is so easy to enjoy when you eat it with your hands.
The Bobotie Bunny is the perfect mix of soft homemade bread and a deliciously spicy and aromatic filling. All brought to you by the Jackie Cameron School of Food and Wine.
Are you in the mood to surprise your friends with more South African fusion recipes? Just have a look at our recipe page, we have excellent suggestions for you to try.
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