Bunny Chow is quite a versatile dish and can be Vegeterian as well as with a variety of meat stews and curry fillings ranging from lamb, chicken and Beef.
The roots and origins of Bunny Chow can be found in South Africa’s History of Indian indentured Labour in the City of Durban which is where it originated.
Throughout the year, you can find Madora or Macimbi in the Matebeleland Region of Zimbabwe where the Ndebele people are famed for harvesting and preparing them.
It doesn’t take much to prepare this delicious African delicacy:
Ingredients
2 cups Boiled and drained Mopane worms
2 cups cooking oil
2 Tablespoons of Salt
The Lempies Food Channel video shows how it all comes together.
Give this African delicacy a try and you wont regret it.
Tanzanian Chapati
My first experience of Chapati was at a Varsity Tanzanian Society Student’s party.
I had a lot of Tanzanian friends in University, and after a few Beers, we decided to go for a serving of Chapati.
It was one of the most pleasant food surprises of my life, and to this day, I still grab every opportunity that comes my way to enjoy some Chapati because it can easily be combined with any other dish especially meats and savoury soups.
Chapati is essentially unleavened Bread akin to Indian breads like Paratha.
The History of Chapati in Tanzania can probably be traced to the historical Swahili East African Coastal Trade between the East African Coast and Asia which culminated in the famous Trading City of Kilwa which was destroyed by the Portuguese in 1502 when they took over the Island.
Its a legacy of Africa’s ancient historical role in the Swahili Coastal Trade involving Africa and Asia, the Western end of the Indian Ocean trading routes.
What You Will Need To Make Chapati
3cupsall purpose flour
1teaspoonsugar
1 1/2teaspoonsalt
3tablespoonsbutter or oil
1 1/4cupwarm water
Chapati ingredients are as basic as they come but its all in the technique as seen in the preparation video courtesy of Chef Lola’s Kitchen.
Nigerian Egusi Soup
Egusi soup provided my first taste of Nigerian cuisine, and it still remains one of my favourites.
Its a rich mixture of Melon seeds,vegetables, assorted meat cuts, offal and fish with a strong flavour and satisfying taste which will leave you full for days after a hearty serving.
Egusi soup is popular amongt most Tribes in Nigeria such as the Hausa, Igbo and Yoruba.
What You Will Need To Make Egusi Soup
500g Egusi (Melon) seeds
3 cooking spoons red palm oil
Beef cuts and tripe
Fish: dry fish and stockfish
2 tablespoons ground crayfish
Pepper and Salt
Vegetable: Pumpkin leaves, spinach or bitter leaf
3 small stock cubes
In the preparation video, the Zeelicious Food channel shows how to prepare this signature Nigerian dish that is now famous all around the African Continent.
