BUNNY CHOW | SOUTH AFRICA | JAMAICA-ZIMBABWE FLAVOUR | DURBAN BUNNY CHOW| BIZA’S KITCHEN AND MORE

Cut the brugs sausage into 1-inch pieces using kitchen scissors.

Heat a skillet until hot enough to prevent sticking.

Add the sausage to the hot skillet.

Cut the potatoes into equal pieces and season the pot with South African Roo spice, caraban spice, and Keg seasoning.

Check the meat and ensure it smells delicious.

Add curry powder based on personal liking.

Once the potatoes are cooked enough, add tomatoes and onion to the pot.

Add Grace coconut milk for flavor.

Combine the sausage and potatoes to make a stew and cover to let flavors infuse.

Cut the bread into two halves and remove the inside to stuff with the stew.

Equipment Needed

Dietary

Allergens