CHAKALAKA ‘BUNNY CHOW’

Serves 4 • Preparation time: 15 minutes Cooking time: 20 minutes

• 4 rashers bacon, chopped • 8 fresh pork bangers, each one cut into 4

• 1 onion, chopped

• 1 tin (400g) mild chakalaka with beans

• 125ml chicken stock • 4 crispy bread rolls • 30ml butter

• 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.