Tasty Tuesday: Bunny Chow

Here’s a traditional Bunny Chow recipe to take your tastebuds on a trip to Durban!

Ingredients

For the Curry:

• 500g boneless lamb, chicken, or beef (cut into small pieces) or 2 cups dried beans (soaked and cooked)
• 2 large onions, finely chopped
• 2 large tomatoes, chopped
• 3 cloves garlic, minced
• 1 piece fresh ginger (about 2 cm), minced
• 2-3 potatoes, peeled and cubed
• 2-3 tablespoons vegetable oil
• 1 cinnamon stick
• 2-3 cloves
• 2-3 cardamom pods
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon turmeric powder
• 1-2 tablespoons curry powder or masala
• 1 teaspoon chili powder (adjust to taste)
• Salt to taste
• Fresh coriander (cilantro) leaves for garnish

For the Bunny Chow:

• 1 loaf of white bread (unsliced)
• Fresh coriander leaves, chopped (for garnish)

Instructions

1. Prepare the Spices:
   • In a dry pan, lightly toast the cumin seeds, coriander seeds, cinnamon stick, cloves, and cardamom pods until fragrant. Grind them to a fine powder using a spice grinder or mortar and pestle.
2. Make the Curry:
   • Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
   • Add the minced garlic and ginger and cook for another 2 minutes.
   • Add the ground spices (from Step 1), turmeric powder, curry powder, and chili powder. Stir well to combine and cook for another 2-3 minutes.
   • Add the meat (or beans) to the pot and brown on all sides.
   • Add the chopped tomatoes and cook until they break down and form a thick sauce.
   • Add the cubed potatoes, salt to taste, and enough water to cover the ingredients. Bring to a boil, then reduce the heat and let it simmer until the meat is tender and the potatoes are cooked through (about 30-40 minutes for meat or 20-30 minutes for beans).
   • If the curry becomes too thick, add a little more water as needed. The consistency should be thick and not too watery.
3. Prepare the Bread:
   • While the curry is simmering, prepare the bread. Cut the loaf of bread into halves or quarters, depending on how large you want your servings to be.
   • Hollow out the center of each bread piece, leaving a thick shell around the edges. Be careful not to break through the crust. Keep the removed bread pieces to use as “dippers.”
4. Assemble the Bunny Chow:
   • Once the curry is ready, spoon it into the hollowed-out bread pieces, filling them generously.
   • Garnish with fresh coriander leaves.
   • Serve immediately with the bread pieces you scooped out earlier for dipping.

Tips

• Adjust the spice levels to your taste. Durban Bunny Chow is known for being quite spicy, but you can reduce the chili powder if you prefer a milder curry.
• For a vegetarian version, use beans or mixed vegetables instead of meat.
• Leftover curry can be refrigerated and used the next day. It often tastes even better after the flavors have had time to meld.

Enjoy your traditional Durban Bunny Chow, a flavorful and hearty dish that brings a taste of South Africa to your table!