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Congratulations to Steve, who with the invitational team The Mako Marauders, won the vets 10's at The Flanders Open Rugby in Belgium at the beginning of June. www.flandersopenrugby.be
Ben's Biltong provide Steve with all his snack protein requirements to help with his nutrition for training. Steve is about to start his pre season training and is hoping to be selected again this year for the England Deaf Rugby squad, who are due to play Argentina at the End of August. He is also hoping to be selected to play at Rugby Fest, a new rugby festival held at the end of September in the home of the game - Rugby! www.rugbyfestuk.com
I wish Steve all the best of luck this season. I'll keep supplying the biltong and you keep winning the trophies!!
At food events I am constantly being asked whether there is any rabbit in the bunny chow!
Some people also find it hard to grasp the concept that you take a hollowed out loaf of bread and fill it with curry - and a. a curry is South African (Durban has the highest Indian urban population outside of India) and b. it doesn't come with rice.
So here it is - the Bunny chow story
During the Great Depression in 1933 Indians, whites and Chinese in Durban, South Africa, suffered hunger like everyone else. The kids then discovered that the cheapest curry they could buy (for a quarter penny or half a penny) was made by a vegetarian Indian caste known in Durban slang as the Bania. It was made from dried sugarbeans (no meat). The children didn't have plates, and one kid got the bright idea to hollow out a quarter bread, asked the seller to put the bean curry in the hollowed-out bread, and then used the broken bread he's taken out as a sort of eating utensil. Chinese food was called "chow". Somehow the two words came together: Bania Chow. In time it simply became known as Bunny Chow. Bunny Chow was what the Indian sugar plantation workers took as their day's food to the lands: curry in hollowed-out bread halves. Cheap and practical ... Today it does not matter what your skin colour or station in life is: Durbanites and people from the Kwa-Zulu-Natal province love their bunny chow ...
.....and we love it too!! - You can find us serving up our famous mutton bunny at Digbeth Dining Club (Lower trinity street, Birmingham) next Friday 26th May 2017
We will be hosting our annual South African Pop Up with our good friends Bread&Co in Warwick. On Friday the 2nd June come and join us for a 3 course South African menu, complemented with South African beverages.
Located on Smith Street in Warwick, Bread&Co offers casual dining in their beautiful outside space and quirky cafe. Steve and the team will look after you whilst you kick back and enjoy the tastes of Africa.
Space is limited and this event always sells out. Book your table by calling Bread&Co on 01926 493 089
Cape Malay Pickled Fish
African Garlic and Cayenne Calamari
Vetkoek, Curried Mince/ Chakalaka
Smoked Snoek Frikkadel
Seared Steak, Monkey Gland Sauce, Peri–Peri Seasoned Fries (£5 suppliment)
Boerewors, Pap En Sous
Peppermint Crisp Tart
I’ve been playing rugby since I was 8 years old, where I came through the old Plymouth Albion junior set up and went on to play for their first team. I was also fortunate to play Devon County under 15s, 16s, 18s, and was captain for the under 19s team. I was then selected for the South and South West division at under 19s and went on to play for the Devon 1st team.
I stopped playing rugby nearly 15 years ago due to commitments of everyday life but returned to the sport a couple of seasons ago and I’ve not looked back since.
After joining Tamar Saracens and helping them to gain promotion, I found out through my former Albion team-mate, that because I had some hearing loss, that there was a possibility that I might be eligible to play deaf rugby.
I had previous complications with hearing loss and in addition to this, I had been diagnosed with Meniere’s disease. When the possibility came up for me to play deaf rugby, I went for hearing tests (in order to qualify I needed to have an average of 25db hearing loss bilaterally) and the results confirmed I exceeded this threshold. Before I knew it, I was invited up to England trials and training sessions and I was fortunate to be chosen to join the England squad- where I made my debut against Wales in January 2017 at the young age of 38! It all seems to be happening later on in life for me and you don’t normally expect to get these chances at my age.
The experience against Wales was just unbelievable, and the opportunity to play for my country was humbling. I had never really heard of deaf international rugby and I feel privileged to be a part of it. It is so strange to have this experience now after having such a long time out of rugby, but I’m enjoying every minute and I'm more determined than ever to train hard so I can hang on to this experience for as long as possible.
I have also been playing at a good level of Vets rugby where I played for Devon Legends against Torbay Sharks at Plymouth Albion, and since then I’ve had a few invitations to play for other vets’ teams. I’ve even got an invite to the Amsterdam 10s.
I am hoping there might be even more unforgettable moments still to come as England have future fixtures against Argentina coming up in August and then a three-Test series against New Zealand where I hope to be involved.
It is great to be working with Ben’s Biltong, who has been kind enough to sponsor and provide me with his biltong. I use biltong as its good way for me to get a healthy snack into my diet which provides me with a good source of protein and nutritional benefits. Having used other biltong in the past, Ben's Biltong is up there with the best and even my South African mates rave about it!!
I would definitely recommend any of his products.
Indigenous peoples of Southern Africa, such as the Khoikhoi, preserved meat by slicing it into strips, curing it with salt, and hanging it up to dry. After European settlers (Dutch, German, French) arrived in southern Africa in the early 17th century, they changed the curing process by using vinegar, saltpetre and spices including pepper, coriander and cloves
The need for preservation in the new colony was pressing. Building up herds of livestock took a long time but with indigenous game in abundance, traditional methods were available to preserve large masses of meat such as found in the eland in a hot climate. Biltong as it is today evolved from the dried meat carried by the wagon-travelling Voortrekkers, who needed stocks of durable food as they migrated from the Cape Colony, north and north-eastward (away from British rule) into the interior of Southern Africa during the Great Trek. The meat was preserved and hung to be dried for a fortnight after which it would be ready for packing in cloth bags.