Bunny Chow Curry, a South African Favourite.

Bunny Chow

The name "bunny chow" is thought to have originated in Durban, South Africa, in the early 20th century. The dish was originally created by Indian immigrants who were working in the city. They would hollow out loaves of bread and fill them with curried mutton or chicken. The dish quickly became popular among the Indian community in Durban, and it eventually spread to other parts of South Africa.

Today, bunny chow is a popular street food in South Africa. It is often sold by vendors at roadside stalls or in informal eateries. The dish is also available in some restaurants in South Africa.

Here are some additional details about the history of bunny chow:

• The dish is thought to have originated in the early 20th century, when Indian immigrants brought their culinary traditions to South Africa.
• The name "bunny chow" is thought to come from the fact that the hollowed-out bread resembles a rabbit's burrow.
• The dish is traditionally filled with curried mutton or chicken, but there are now many different variations.
• Bunny chow is a popular street food in South Africa, and it is also available in some restaurants.

Lets consider the Bread:

The most popular unsliced sandwich bread in South Africa is not always available in other countries so here are 3 types of bread that are typically used for bunny chow:

Sourdough: This is the most traditional type of bread used for bunny chow. It is a hearty bread that is made with a sourdough starter.

White bread: This is a lighter type of bread that is often used for bunny chow. It is made with white flour and is not as dense as sourdough bread.  This is usually hollowed out, however Tiger or country loaf can be used.  In the absence of all of those you can use French baguettes.

Chapati: This is a type of flatbread that is made with whole wheat flour. It is often used for bunny chow because it is easy to scoop out the filling.

The type of bread that you use for bunny chow will depend on your personal preference, not everyone loves bread. If you want a more traditional dish, then sourdough bread is the way to go. If you want a lighter bread, then white bread is a good option. And if you want a more unique flavor, then chapati bread is a great choice.

No matter what type of bread you use, make sure that it is a good quality bread that will hold up to the filling. The bread should be sturdy enough to withstand the weight of the filling without becoming soggy.

Here are some additional tips for choosing the right bread for bunny chow:

• Look for a bread that is fresh and has a good texture.
• The bread should be sturdy enough to hold up to the filling without becoming soggy.
• If you are using sourdough bread, make sure that it is not too sour.
• If you are using white bread, make sure that it is not too dry.

Bunny Chow Recipe: 

Ingredients:

• 1 large loaf of unsliced white bread (round or oblong)
• 500g (1 lb) boneless chicken or beef, cubed (you can also use lentils or chickpeas for a vegetarian option)
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2-3 cloves garlic, minced
• 1 tablespoon curry powder (adjust to your spice preference)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 teaspoon garam masala (optional)
• 1 can (400g) chopped tomatoes
• 1 cup vegetable or chicken broth
• Salt and pepper to taste
• Fresh coriander (cilantro) leaves, chopped (for garnish)

Instructions:

1. Cut the top off the loaf of bread and set it aside. Hollow out the inside of the loaf, leaving about a 1-inch thick crust around the edges to form a bread bowl. Save the removed bread to serve with the curry.
2. In a large pot or saucepan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become soft and translucent.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the cubed chicken or beef to the pot and cook until browned on all sides.
5. Sprinkle the curry powder, ground cumin, ground coriander, turmeric powder, paprika, and garam masala (if using) over the meat. Stir well to coat the meat with the spices.
6. Pour in the chopped tomatoes (with their juice) and the vegetable or chicken broth. Bring the mixture to a simmer.
7. Cover the pot and let the curry simmer on low heat for about 30-40 minutes or until the meat is tender and the flavors have melded together. If using lentils or chickpeas, adjust the cooking time accordingly.
8. Season the curry with salt and pepper to taste.
9. Ladle the spicy curry into the hollowed-out bread loaf.
10. Replace the top of the loaf and serve the Bunny Chow garnished with chopped fresh coriander leaves.
11. Serve the Bunny Chow with the removed bread on the side to scoop up the delicious curry.

Enjoy this iconic South African street food, Bunny Chow, which brings together the perfect combination of flavors and textures in a unique and satisfying way!