Freshlyblogged – Chakalaka bunny chow and spicy chai

Written by on August 13, 2013 in Easy Recipes

Inspiration behind this recipe: After buying the ingredients, Madala (my husband) and I were debating what to make.
Butter chicken livers with chapati and chai was an option. But one thing was certain in my mind: I was making chakalaka for this challenge. It’s something I have wanted to make from the start of this competition. We were debating between a chapati or naan, or even pap. Then we saw some youngsters eating bread behind a bakkie and Madala said ‘bunny chow!’. Chakalaka Bunny Chow (also known as Boeber and Bunny Chow) was born. That was that…
Spicy chai is a cross between a white hot chocolate and your traditional Cape Town Malay Ramadan drink, Boeber, which is usually milky, spicy and sweet. The white chocolate and milk gave the drink a very condensed milk taste, like you usually get from burfee and which is used as an ingredient in Boeber. I was surprised that the Robertsons cayenne pepper added a nice spicy taste to the chai. For summer variation, you can make a cool spicy chai and add either ice cream or crushed ice to make a spicy chai milkshake. You could also add sago as well as vermicelli. For the traditional Boeber taste, add some almond flakes, cardamon pods and rose water to the mixture.

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For the chicken liver chakalaka:

500g chicken livers
1 packet PnP red, green and yellow peppers, sliced
1 punnet mushrooms
3 tomatoes, sliced
1 Veg Knorr Stockpot
1 tsp Robertsons cayenne pepper(or as desired)
1/4 tsp Robertsons cinnamon
1 cup Pnp fresh cream
Salt and pepper to taste
1 loaf brown or white bread

For the spicy chai:*

1/4 tsp Robertsons cinnamon
1/4 tsp Robertsons cayenne pepper
2 cups milk
1 cup fresh cream
1 slab white chocolate
1/2 cup Pnp cream, whipped

*Chef’s note: To make it iced spicy chai, add 1 cup crushed ice after mixture has cooled.

For the chicken liver chakalaka:

Wash and clean the chicken livers

For the chakalaka: Braise peppers, mushrooms, tomatoes, stock, cayenne pepper and cinnamon.

In a separate pan, fry chicken livers and add more Robertsons spices if you desire. Add the chakala mixture to the chicken livers. Add some fresh cream.

For the bunny chow:

Cut a bread loaf in two halves. Remove the white or brown insides. (You will serve the chicken liver chakalaka inside the crusted bread.)

Preheat oven for a few minutes while cooking.

Switch off oven. Put chakalaka bunny chow in the preheated oven. Leave until bread is crispy and livers grilled.

For the spicy chai:

Braise the cinnamon and cayenne pepper in some butter for a few seconds. Add milk and fresh cream. Add half the white chocolate, in pieces. Boil.

Garnish with a spoon of whipped cream, sprinkles of cinnamon and cayenne pepper. Serve when hot and spicy.




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