WATCH: Spice Father’s Day up with this fantastic ‘Boksburg Bunnychow’ from the Cook & Culture team

We are craving normality and traditional treats like boerewors, koeksisters and pap.

For those who like it hot and spicy, I am sharing a traditional bunnychow recipe from a local resident with just enough fire to warm you up during the colder days.

With Father’s Day coming up too this weekend, I also have some tips to make dads feel super appreciated!

Digital technology

Today’s modern dads are redefining fatherhood by spending more time with their kids and families, and doing a much larger portion of the household and domestic purchases than ever before. Delegating domestic tasks through technology frees up some of dad’s time to hustle and have fun.

Beard remedy

You can’t change the cold weather but keep those beards and skin hydrated with beard oils and balms. Keep an eye out for the winners of the Boksburg Advertiser Beard competition sponsored by Plato’s Beard at K90 centre.

Pro tip

Dads love their wheels! If your father is always super worried about keeping his car spotless, then there’s nothing better than to get him special tyre, wheel and rim cleaner.

Community star

Thank you to all the community policing forums going above and beyond during lockdown to protect and serve the local community.

Check it out

Experiment with a beer and chocolate tasting – yes, you will be delightfully surprised. You can surprise dad and create a taste box for him, add a few varieties from ale to pilsner with different chocolate flavour combinations.

Food for thought

Dads are most ordinary men turned by love into heroes, adventures, story tellers and singers of song — Pam Brown.

Boksburg Bunny

Before lockdown even started when we could still go out to visit friends and family, I was invited by Shanet Moodley, of Everleigh, to share her tradition family recipes with us. The traditional South African bunny chow can easily be dressed up on a plate for a special occasion. This is comfort food at its best.

Lamb curry (for bunny):

Ingredients:

4 Tbsp oil1 onion finely sliced

3 cardamom pods

2 sticks cinnamon

1 Tbsp ginger and garlic paste

1 Tsp turmeric powder

2 Tbsp Kashmiri masala

1 Tsp coriander powder

1 Tsp cumin powder

1 Tsp Garam masala

1kg lamb pieces

Salt to taste

1 sprig curry leaves

4 potatoes cubed

Coriander to garnish

Method:

Heat the oil in a pot, add onions and all the whole spices cook until lightly golden. Add ginger and garlic and cook for a few minutes. Add all the ground spices and stir through for a few more minutes until fragrant. Add the lamb, salt and curry leaves, making sure to mix it properly with the onion mix. Braise for about 20 minutes, adding a bit of water and cook on lowheat until lamb is almost tender. Add the potatoes and add some more water as needed and cook for approximately 30 minutes or lamb is completely tender and potatoes are soft. Garnish with coriander and fresh unsliced white bread if you like a bunny or fluffy white rice.

Butter Chicken

Ingredients

3 Tbsp butter chicken masala

2 Tbsp oil for frying

400g chicken breast cubed

1 onion chopped

1 Tbsp fresh ginger root crushed

1 clove garlic crushed

1 can tinned tomatoes

175ml plain yoghurt

125ml fresh cream

2 Tbsp buttersalt to taste

Handful fresh coriander (optional) to serve

Method

Marinate chicken with yoghurt, ginger and garlic. Mix and set aside. In a pot fry chopped onion in 2 Tbsp oil until light brown.Reduce heat, add butter chicken masala, fry for 1 minute. Add tinned tomatoes, and simmer for 20 minutes, with the pot lid on. Stir regularly.Add chicken and yoghurt mixture, fresh cream, butter and simmer for 10 minutes or until sauce reaches desired consistency. Season with salt to taste, garnish with a dash of cream and fresh coriander. Serve with rice or naan bread.

Stay in contact: Instagram: cook.culture / Facebook: Cook&Culture / Stream Caxton Radio: Tuesday?s noon to 1pm via www.boksburgadvertiser.co.za / Email: cook&culture@caxton.co.za

(Cook & Culture is published bi-weekly by Annelette Bezuidenhout, a media specialist at Caxton Local Media).

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