HOW TO Cook a Mutton Bonney Chow
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CreativityTranscript
00:00 Early on in the day we prepared a mutton curry.
00:04 This is a mutton curry with mutton, potatoes, spices.
00:10 And then when we prepare a bani chow, it comes in half a loaf of bread.
00:15 So, which Ellie bought.
00:17 This is the tin loaf.
00:19 And then we cut down the middle.
00:21 We take the inside of the bread out.
00:26 We take the inside out and then we fill the mutton curry to the inside of the bread.
00:36 We serve with salad and a chutney.
00:53 So there's the inside of my loaf and there is my shell.
00:58 So the mutton will go in there.
01:01 That will go to the side.
01:03 We'll put these on the side to mop up all the juices at the end that are left on the plate.
01:08 And then we prepare our salad.
01:11 So what's going in the salad?
01:14 The salad is just a normal standard salad of lettuce, tomato, cucumber, onion.
01:18 Sometimes we throw in peppers, a few extras.
01:20 And we have a carrot chutney which is served cold, which is also alongside the salad.
01:27 And how many will this feed when it's all done?
01:38 This is a meal for one, this one here, but it does come in large proportions.
01:45 And what sort of time of the day would people generally have this evening? Lunch, brunch?
01:50 They tend to have it for dinner during the restaurant hours, 6 until 10pm.
01:54 But then during the day, because it's quite quick and easy to make,
01:57 we will serve to any customers that come along that want to try something on our Bryshack menu.
02:03 And how long have you been cooking this for?
02:13 I've been working with Ros in the Bryshack kitchen for maybe about 6 months now.
02:20 And have you been cooking African food prior to that?
02:27 When I started with Ros, I started to learn about the African menu.
02:33 And what was your, what did you think about it?
02:35 I love it.
02:36 Yeah?
02:37 I love it. My favourite on the menu is a make-up meal.
02:40 And you get a choice of two meats and you have, I forget the word for the base of the meal.
02:47 It's like, you have sadza, which is like a high carbohydrate.
02:53 In South Africa they call it?
02:57 Pap.
02:58 Pap.
02:59 And then on the side you have a choice of two meats,
03:02 and my personal favourite would be steak and vodka sausage.
03:06 You also have it with tomato and onion gravy, curried kidney beans and fried greens.
03:11 So that is my favourite that's on the menu personally.
03:14 And it's also one of our best sellers along with our bunny chow.
03:19 Okay, so the bunny chow has come off the heat.
03:21 Are we ready to go?
03:23 Yep.
03:24 Cool.
03:25 So this is simply just going to go in the half-sliced loaf of bread.
03:28 That's going to go straight into the tin there.
03:32 And this is how it's served to the people.
03:38 So we have a large chunky salad because it's African street food.
03:42 So it's not a garnish, it's something that the bigger,
03:46 almost the bigger and the messier that you do it, the better it looks.
03:51 So to finish up, do you just want to talk us through what we've got here?
03:55 This is our carrot chutney.
03:58 I'd have to kill you if I gave you the ingredients.
04:01 So that will go on the side and that will be cold.
04:04 We'll put some mint and yogurt sauce on the top of that
04:08 and then we'll throw some banyan on the top for extra seasoning, flavour.