Bunny chow is a famous South African Street food that most people there like especially in Durban where people are very proud of its heritage. In the old days Bunny chow is what the Indian plantation workers used to have as there days meal.

• Two cups of vegetable oil

•  3 chopped onions

• One tablespoon of cumin seeds

• One teaspoon of crushed garlic

• One teaspoon of grated ginger

• Five cracked cardamom pods

• Five cloves (whole)

• 4 sticks of cinnamon

• Three star anise

• Three tablespoons of curry powder

• Some chili powder

• Five pounds of boneless skinless chicken breasts cut into small pieces (preferably finely chopped) You can also use Lamb instead of chicken if you prefer

• One cup of fresh chopped cilantro

• Two tablespoons of salt

• Five tomatoes Chopped & Pureed

• 3 chopped potatoes

• One stem of fresh curry leaves

• 8 to 10 loaves of firm white sandwich bread unsliced and halved for serving
• Some carrot salad for serving

1. Heat some vegetable oil in a large heavy wide pot on medium heat. Add some onions then cook until they start getting brown. This whole process takes about 10 to 15 minutes.
2. Add some ginger, garlic, cumin, cinnamon, cardamom cloves and star anise then cook stirring frequently. This should take about 1 or 2 minutes.
3. Add some curry powder then some chili powder (if you like to spice things up) and cook it for another minute or so. Now stir the chicken in making sure to coat it well with spices and cook for two minutes.
4. Add in the cilantro, tomatoes, salt, curry leaves and potatoes. Simmer your mixture till your chicken is cooked thoroughly. This process takes about 30 minutes. You can add in additional seasoning if required.
5. Now dig out the center of the loaves of bread half in a piece keeping the plug. (Do not throw the scooped out plug away) Now spoon your curry in to the hollow of each half loaf of bread and place the plug on the top. Serve the Bunny Chow with some carrot salad.
6. To eat your bunny chow use your hands to break off some of the bread then use it to scoop up some of the carrot salad and some curry.

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Moroccan chicken Briouat is a savoury Chicken snack cooked with ginger, cinnamon and saffron which combined make a delicious filling for the briouats. This filling is wrapped in a a paper like thin dough that is called warga in morocco then the pastry is fried until it is crispy. Filo dough or some spring roll wrappers can also be substituted for your warga.

• One whole chicken, with the skin removed and cut into pieces

• Large onions 2, medium chopped

• One tablespoon grounded ginger

• One teaspoon of white pepper

• Half teaspoon black pepper

• Two to three small pieces cinnamon sticks

• One teaspoon Saffron threads crumbled

• Half a teaspoon of turmeric

• One and a half to 2 teaspoons salt

• Quarter cup vegetable oil

• Quarter cup of olive oil

• Quarter cup chopped cilantro fresh

• Half kg warqa, Phyllo dough or spring roll wrappers (large)

• Four tablespoons of melted butter For when you fold the briouats)

• One egg yolk slightly beaten ( also for folding)

• Some vegetable oil (for frying)

Firstly mix the chicken in oil with some spices in a bottomed pot. Cover your chicken and let it cook on medium to medium high heat. Stir occasionally for about 1 hour or until the chicken is tender and falls off the bones. Be careful not to burn your chicken and don’t add any more water.
After the chicken is cooked put it into a plate to cool a little. Now leave your onions and sauce in the pot to cook for another 10 to 15 mins or until your onions form into a mass and the liquid is reduced to oils. Add in some chopped cilantro then remove your sauce from the stove.

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