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Special Consideration
South African recipes and South African food
About South African Food
Ask a South African to name just one dish that evokes the sometimes quirky fusion of indigenous, colonial and immigrant cultures behind this nation’s famous “rainbow cuisine”, and surely bunny chow would be there near the tip of her tongue. A spicy curry in a large portion of hollowed-out white loaf, this Durban specialty comprises a filling imported by Indian slaves and their descendants, served in an edible vessel made of an Afrikaans staple, the two happily joined together by necessity. A perfect combination of the exotic and the practical.
The true origins of the “bunny” (no South African would use the full name) are hotly disputed, but one leading theory says it was invented by Durban restaurateurs from an Indian caste known as the Bania, who served it as a takeaway to Indians forbidden by apartheid from dining in. 
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Featured Businesses
For further information about the businesses featured in the South African epidode of Food Safari, click here.
Key Ingredients
South African Food
Make sure your kitchen is stocked with these essential ingredients.
MoreSpecial Utensils
South African Utensils
Find out which special utensils you’ll need on hand during cooking.
MoreTips
South African Tips
These expert tips will help you achieve the perfect balance of flavours.
MoreLatest Recipes
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South African Restaurants
Displaying 1 of 1 South African Restaurants.
| Restaurant | Suburb | |
| 1. | Linga Longa International Restaurant | Edge Hill |
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Hot Tips
Soak and steam
Sticky rice needs to be soaked in cold water for at least 4 hours before steaming. If it’s boiled, the grains will collapse and go mushy.
Glossary
Wombok
Chinese Cabbage used in soup, stir-fry or add to stuffing. It has a mild flavour with tender pale green leaves and crisp white stems. Shred finely for soups or cut into thicker pieces for stir-fries.
