Bunny Chow is actually not a name that I will normally associate with a food dish, but in Durban, KwaZulu Natal, with its large Indian community, it is a very popular dish. It is things like this that makes us the Rainbow Nation and I am loving it.
This interesting dish was first served for the plantation workers and the hollowed out half a loaf of white bread was an easy portable container. It originated as a vegetarian dish, but over time meat was added – I am sure this is because South Africans just love their meat! Like many recipes, such as melktert, every cook has his/her own take on the curry recipe filling the bread bowl.
The half loaf of white bread acts as the bowl for the curry and gravy filling. Traditionally you will also get a scoop of carrot salad on the side, which is welcome as some curries can have a strong bite – personally I do not mind a strong bite in the curry. The one in the picture that we had in Plettenberg Bay was however served with some salsa on the side.
And how do you eat it? Go with that first thought that comes to mind – yes, with your hands. The bread is there to soak up the gravy so grab a piece of bread and scoop up the gravy. It is also not totally wrong to use a knife and fork if you wish, but it is a more tricky way.
This South African dish is really easy to prepare so why not give it a try?
Bunny Chow with Lamb Curry
2 white loaves of bread – halved (big appetites) or quartered (smaller appetites).
1 kg mutton – neck or knuckles (or beef cubes)
1 Tbs curry powder
1 thumb size piece root ginger
2 cloves garlic
1 tsp turmeric
1 stick cinnamon
1 star anise
1 medium onion, chopped.
1 red pepper, diced
2 Tbs vegetable oil.
2 cups vegetable or mutton stock
2 Tbs tomato paste
salt and pepper to taste
In a big cast iron post saute onion, garlic and all spices in oil.
Add meat and brown.
Add stock and put lid on.
Simmer until meat is tender. Add potatoes and cook until done.
Now make the following sauce
1 level Tbs flour
1 tsp curry powder
3 Tbs chutney
3 Tbs good Tomato ketchup
3 Tbs vinegar
3 Tbs apricot jam
Stir sauce into stew and cook through. Add seasoning to taste. Now hollow out the quarter or half loaf, leaving some bread at the base. Spread the inside lavishly with butter and fill to the brim with hot spicy curry.
Recipe source: tastyrecipes.sapeople.com