Cookbook:Bunny Chow

Bunny Chow
Servings	4
Time	1 hour
Difficulty

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Bunny chow is a South African street food consisting of a hollowed-out loaf of bread filled with curry. Originating in Durban, it is commonly prepared with mutton, chicken, beef, or bean curry. The dish is popular throughout South Africa and is valued for its portability and rich flavor. Served with carrot salad, chutney, or pickled vegetables for additional flavor, the dish is best enjoyed while the bread is fresh and the curry is hot.

Ingredients

Curry

• 2 tbsp vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 tomatoes, chopped
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground paprika
• 500 g (1 lb) beef, mutton, chicken, or mixed vegetables, cut in pieces
• 2 medium potatoes, cubed
• 2 cups water or stock
• Salt, to taste
• Black pepper, to taste

Serving

• 1 large, unsliced loaf of white bread
• Fresh coriander (optional)

Procedure

1. Heat the oil in a large pot over medium heat.
2. Add the onion and cook until softened.
3. Stir in the garlic and ginger and cook for 1 minute.
4. Add the curry powder, turmeric, and paprika. Stir until fragrant.
5. Add the meat or vegetables and cook until lightly browned.
6. Add the tomatoes and cook until softened.
7. Add the potatoes and water, and season with a little salt and pepper.
8. Simmer for 30–40 minutes, or until the meat and potatoes are tender and the sauce has thickened. Adjust the seasoning as necessary.
9. Cut the loaf of bread into halves or quarters, and remove part of the soft interior from each piece to create a cavity.
10. Fill the bread cavity generously with hot curry.
11. Garnish with coriander if desired and serve immediately.

Notes, tips, and variations

• The curry may be refrigerated in an airtight container for up to 3 days. Assemble the bunny chow shortly before serving to prevent the bread from becoming soggy.