Chakalaka ‘bunny chow’

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sa pork, bunnie chow, pork banger, mince, chop, mash, rice, wrap
sa pork, bunnie chow, pork banger, mince, chop, mash, rice, wrap
Prep Time: 15 minutes
Servings: 4
Cooking Time: 20 minutes
  • 8 - fresh pork bangers, each one cut into 4
  • 125ml - chicken stock
  • 4 - rashers bacon, chopped
  • 30ml - butter
  • 1 - onion, chopped
  • 1 - tin (400g) mild chakalaka with beans
  • 4 - crispy bread rolls
  • 1 - large tomato, diced
  • 250ml - grated cheese

1 Heat a heavy-bottomed pan and fry the bacon until crispy. Spoon out but retain the fat. Now fry the sausages and onions in the same pan until fragrant.

2 Stir in the chakalaka and stock, then simmer until the mixture thickens.

3 Using a sharp knife, cut out a circle in the top of the rolls and keep as a lid; hollow out a small portion of the rolls, then spread generously with butter. If you like, toast the buttered rolls for 5 minutes in a hot oven.

4 Spoon the chakalaka relish into the hollowed-out buns; serve with a sprinkling of fresh tomato and cheese on top, and the ‘lids’ ready for dipping.

Psst! The relish is also delicious with stiff pap or mashed potatoes as a variation.

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