We’ve been having fun asking people to guess what exactly “Bunny Chow” might be (without looking it up on Google!). We can give you a couple of hints:

1. It’s a typical South African food
2. It originated in Durban
3. It can’t be cooked on a braai*

*Braai is the South African word for Barbecue. You can never underestimate a South African’s love for meat (or anything really) cooked on a braai. There’s even a National Braai Day in South Africa — September 24, 2010, mark your calendar. But no wonder really when the braai has been elevated to such a culinary art form. Check out some of these Braai tips by Sonja Jordt, who writes for Go!

Braai Tips To Braai For…
1. Butter the Steak. If you enjoy steak with a sauce, consider serving it with flavoured butter instead of your regular mushroom sauce. Try herb-and mustard butter, anchovy and-caper butter or gorgonzola butter.

2. Flavour a Mielie (Corn on the Cob). Mix some honey, grated fresh ginger, chopped red chilli and sesame seed with olive oil. Paint it on fresh mielies before you braai them.

3. Paint your Vegetables. Mix equal parts balsamic vinegar and olive oil, and add a little sugar. Liberally paint vegetables such as butternut, big brown mushrooms and halved red onions while braaiing them on medium-hot coals.

4. Wrap an Onion. Quarter red onions, but don’t cut all the way through. Put a sprig of rosemary and a dollop of butter inside each onion, wrap it in tinfoil and put it on medium-hot coals.

Find out more about Bunny Chow.