Bunny chow, South Africa
No bone ‘s relatively sure how bunny chow came to be named, but what’s certain is that this hollowed- out half– or quarter– loaf of white chuck filled with a blistering–hot curry is one of South Africa’s most treasured road foods.
The meat and vegetable curries that fill bunny chows were bought to South Africa by Indian indentured sloggers who came to South Africa in the 19th century to work on the sugar- club fields.
Available as takeaways in all major metropolises, but the stylish bunnies come from Durban.
Where to taste it Durbanites agree that the finest bunnies are to be set up at the Britannia Hotel, 1299 Umgeni Road, Durban. Tel 27313032266; and Gounden’s Restaurant, 39 Eaton Road, Umbilo, Durban. Tel 27312055363
Piri piri chicken, Mozambique
Mozambique’s cookery is a heady mix of African, Portuguese, oriental and Arab flavors— suppose ambrosial spices, hot piri piri and delicate coconut gravies, with hints of cashews and peanuts.
Sizzling, racy prawns and seafood are frequently a first choice for callers to Maputo, but do not miss the iconic Mozambican dish Galinha à Zambeziana, a succulent feast of funk cooked with lime, pepper, garlic, coconut milk and piri piri sauce.
It’s generally known simply as grilled funk piri piri by excursionists, and is traditionally served with matapa, a dish of cassava leaves cooked in a peanut sauce.
Where to taste it Head town to the aptly named Piri Piri, an unpretentious café with a fascinating atmosphere and an intriguing crowd. Avenida 24 de Julho, Maputo
Jollof rice and egusi soup, Nigeria
It’s not easy cascading down a public favorite dish for Nigeria, because this is a vast country with numerous distinct indigenous cookeries.
But one dish you should not leave Nigeria without eating is jollof rice, a great fave each over West Africa, and one that’s allowed may be the origin of the Cajun dish jambalaya.
A simple, racy one- pot dish comprising, at its utmost introductory, rice, tomatoes, onions and pepper, it’s frequently served at parties and other gleeful gatherings, along with other Nigerian pets similar as egusi haze( made with ground melon seeds and bitter splint), fried plantains and pounded yam( iyan or fufu).
Other dishes to try in Nigeria include thick, racy broths made with okra and seasoned with funk or meat, and suya, which are racy Nigerian shish kebabs( analogous to Ghana’s chichinga) cooked over braziers by road merchandisers.
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Where to taste it For authentic jollof rice, egusi haze and other traditional dishes, locals recommend Yellow Chili, 27 Oju Olobun Close, off Bishop Oluwole Street, Lagos. Tel 2348099623614. For excellent suya, the place to go is University of Suya, Allen Avenue, Ikeja, Lagos.
Muamba de Galinha, Angola
This dish, like the popular Caldeirada de Peixe( fish stew) reveals the strong influence of Portuguese cookery on this former colony, and is considered one of Angola’s public food treasures.
Also known as funk muamba, this is a racy, kindly unctuous stew made with with win oil painting or win adulation, garlic, chilis and okra. Variations of funk muamba, similar as poulet moambé, are to be set up each over the Congo River region, where it’s frequently served with cassava leaves and white rice.
Another variation, nyembwe funk, is the public dish of Gabon, where it’s made with win or macadamia nuts. Being so rich and racy, funk muamba is a good incident to central African stiff porridges considered mellow by western palates funge, fufu and ugali.
Caldeirade de Cabrito is another of Angola’s favorite dishes; this scapegoat or sprat stew is cooked with potatoes, wine and tomatoes and frequently eaten to celebrate Independence Day on November 11.
Where to taste it Callers to Angola generally make a freak– line for the buzzing sand caffs on Ilha de Luanda, a small islet just off Luanda.