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Zola Nene

Chef Zola Nene's culinary career spans over 10 years, and started during her 2 year study gap in the UK. She started out as a hot section chef, then as a head pastry chef in Cheshire during her stint, before returning home to South Africa, where she immediately enrolled at the Institution of Culinary Arts. She has worked as a catering manager, and as a Food stylist on Expresso Morning Show, and has also worked as the resident Chef both on and off air until December 2017. In 2019, Chef Zola's cooking show called "Celeb Feasts with Zola" debuted, and she also appeared as a judge on The Great South African Bake Off, a guest finale judge on My Kitchen Rules South Africa and the Cast of Wedding Bashers.

Apart from cooking on TV, Chef Zola also develops recipes and does food styling for publications, and has her own published, award-winning cookbooks 'Simply Delicious' (2016) and 'Simply Zola' (2018.) In this Masterclass series, Chef Zola will be showcasing authentic and traditional South African dishes.

Video Description

South Africa is known for its diversity in culture, and the cuisine that takes its influence from these many cultures. Zola Nene is a South African chef, TV personality and author who's passion is South African cooking.

Join Chef Zola in this online cooking masterclass as she makes traditional, authentic South African dishes,

In this episode you will learn how to make Bunny Chow. Another product of the mix of cultures making up South Africa, Bunny chow is a popular fast food dish consisting of a hollowed-out loaf of white bread filled with curry. 


Olive oil

1 onion, finely chopped

2 garlic cloves, chopped

½ tsp cloves

1 tbsp chilli powder

1 tsp cumin seeds

2 tsp ground coriander

½ tsp turmeric

4 chicken breasts, diced

2 tomatoes, grated

250ml chicken stock

Salt and pepper

250ml cream (Parmalat)

To serve: 2 whole loaves of white bread, cut in half (or bread rolls for mini ones)

Fresh coriander, chopped

cheese slices (Parmalat)


Sauté onion until translucent then add garlic.

Add spices and chicken and stir for two minutes.

Add tomatoes and stock, cover with a lid, then leave to simmer for a few minutes until the tomatoes break down.

Pour in cream, season with salt and pepper then simmer with the lid off until reduced and thick.

Hollow out the bread halves, then line the hollowed out space with the Parmalat cheese slices.

Spoon in the curry then sprinkle on the coriander before serving.

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