Dive into the heart of South African culinary heritage with a Bunny chow. The bunny chow originated as a vibrant street food born on the bustling streets of Durban. This delectable dish marries the warmth of aromatic curry with the comfort of a bread bowl, creating a unique and satisfying experience.
Ingredients
Curry
- 500g mutton/lamb, cubed
- 1 large onions, finely chopped
- 2 tomatoes, puree’s or finely chopped
- 3 tablespoons vegetable oil
- 3 tablespoons Durban-blende masala
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ginger-garlic paste
- 1 cinnamon stick
- 3-4 cardamom pods
- Salt and pepper to taste
- Fresh coriander for garnish
Bunny chow
- One loaf of unsliced white bread
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Instructions
Mutton curry
- Heat the vegetable oil in a large pot over medium heat.
- Stir in the curry powder, ground coriander, ground cumin, cinnamon stick, and cardamom pods. Cook for 2-3 minutes to toast the spices.
- Add the chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and sauté for another minute until fragrant.
- Add the mutton cubes and brown them on all sides.
- Add the chopped tomatoes, salt, and pepper. Cook until the tomatoes break down and the mixture becomes a thick curry.
- Add enough water to cover the mutton, reduce the heat, cover the pot, and let it simmer until the mutton is tender and the curry has thickened.
- Garnish with fresh coriander and set aside.
Bunny chow
- While the curry is simmering, cut the bread loaf into four equal pieces,
- Scoop out some of the bread from the center to create space for the curry.
- Ladle the mutton curry into each bread “bowl” until filled.
- Serve hot, garnished with additional fresh coriander.
- Traditionally, bunny chow is eaten with your hands, tearing off pieces of the bread to scoop up the curry.
Enjoy your Durban mutton bunny chow, a dish rich in South African flavours and cultural heritage!
