This week bafwethu, your cookist is taking the kasi flavors into the private school vibes. iKota is a go to meal for every kasi chap when you are hungry and there's nothing to eat ekhaya. We all love a bunny chaw on a cold afternoon chilling na mageng ekasi. Our iKota stories can be different but we all have one! Allow Nestle SA to introduce you to new ways of making ikota - bunny chaw. Please don't forget to take snaps and tag @NestleSouthAfrica & @Fashioning_Modern_Africanism.
INGREDIENTS
For the pickle
• Maggi No oil dressing, Greek 100 ml
• Vinegar, white, grape 60 ml
• Sugar, granulated 20 g
• Cabbage, green, finely sliced 200 g
• Cabbage, red, finely sliced 100 g
• Onions, white, finely sliced 60 g
• Carrots, grated 80 g
For the Bunny Chow
• Onions, white, diced 300 g
• Garlic, fresh, crushed 10 g
• Stewing Mutton, cubed 1200 g
• Tomato paste 15 g
• Coriander, fresh, chopped 6 g
• Turmeric, ground 5 g
• Garam Masala 3 g
• Cumin, ground 3 g
• Coriander, ground 3 g
• Maggi Chilli Sauce 60 ml
• Maggi BBQ Sauce 50 ml
• Beef stock, low sodium 1500 ml
• Tomatoes, crushed 400 g
• Salt, fine 3 g
• Pepper, black, fine 2 g
• Peas, frozen 100 g
• Whole wheat bread roll 10 units
METHOD
1. For the slaw in a small bowl combine the Maggi no oil dressing, vinegar, sugar, mustard seeds, red and green cabbage, onion and carrot and stir well to coat. Allow to marinate for at least 30 minutes but preferably overnight.
2. For the curry: Heat oil in a large pot and add the onions and garlic, frying until translucent.
3. Add the mutton and cook until browned.
4. Add the tomato paste and spices and lower the heat, frying until aromatic and all the meat is coated in spice.
5. 5. Pour in the beef stock, tinned tomatoes, Maggi Chilli sauce and BBQ sauce into the pot and bring the pot up to a gentle simmer.
6. Simmer for approx. hours until the mutton is tender.
7. Season with salt and pepper. Add the peas and heat through.
8. Hollow out the bread rolls and fill with mutton curry.
9. Top with the pickle and serve.