Bunny Chow Delight
Introduction to Bunny Chow
Bunny Chow, a quirky name with a rich history, is a beloved street food from Durban, South Africa. It is often simply referred to as "Bunny" and has nothing to do with rabbits. Instead, this hearty dish typically features a fragrant curry served inside a hollowed-out loaf of bread. Its origins date back to Indian communities in Durban during the apartheid era, where it was initially created as a convenient meal for Indian workers.
Bunny Chow has evolved over the decades into a diverse range of variations using different meats or vegetables, making it a versatile meal enjoyed by many. Traditionally, Bunny Chow was made with mutton curry, but today it encompasses a variety of curries including chicken, beef, and vegetarian options.
Ingredients
- Loaf of bread (preferably a sturdy, unsliced white bread)
- 1 pound of chicken, cubed (or substitute with your preferred protein or vegetables)
- 1 large onion, finely chopped
- 2 ripe tomatoes, chopped
- 2 cloves of garlic, minced
- 1 inch of ginger, grated
- 2 tablespoons of curry powder
- 2 tablespoons of vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 fresh chili, sliced (optional, for heat)
- Fresh cilantro for garnish
- 1 lemon (for serving)
- Salt, to taste
- Pepper, to taste
- Water, as needed
Preparation
Preparing the Ingredients
Begin by rinsing chicken cubes thoroughly under cold water. Pat them dry and set them aside. Chop the onion, tomatoes, and chili if you're using it for extra heat. Mince the garlic and grate the ginger. Make sure to have all these ingredients ready before you start cooking as this will make the process smoother.
Hollowing the Bread
The heart of a Bunny Chow is using a hollowed-out loaf of bread as a bowl for the curry. Cut the loaf of bread in half and carefully scoop out the inner filling, leaving the bottom and sides intact to hold the curry. Save the inner filling to use as a lid or extra bread to soak up any remaining curry.
Cooking the Bunny Chow
Preparing the Curry Base
Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds, letting them sizzle for a few seconds until aromatic. Add the chopped onion and sauté until it turns golden and translucent.
Add the minced garlic, grated ginger, and sliced chili, and continue to sauté for another minute until the garlic becomes fragrant. Stir in the curry powder, ground coriander, and turmeric.
Cooking the Chicken Curry
Once the spices are well mixed, add the chicken cubes, stirring them to coat evenly with the spice mix. Continue to cook for 5-7 minutes, until the chicken is no longer pink.
Add the chopped tomatoes, stirring them into the mixture. Season the curry with salt and pepper to taste.
Pour in enough water to cover the chicken partially, stirring gently. Bring the pot to a simmer and cover loosely, letting it cook on low heat for about 20-25 minutes, or until the chicken is tender and the sauce thickens. Use a timer to help ensure perfect timing.
Final Touches
Taste the curry and adjust the seasoning if necessary. Add a squeeze of lemon juice for freshness and garnish with chopped cilantro before serving.
Serving the Bunny Chow
Assembling the Dish
To serve your Bunny Chow, place the hollowed-out bread bowls on plates. Ladle generous portions of the chicken curry into each bread bowl. Place the saved bread filling on top like a lid or alongside to help soak up the remaining sauce.
How to Enjoy
The best way to enjoy Bunny Chow is with your hands, tearing off chunks of the bread bowl as you go. Each bite of spongy bread soaked in spiced curry sauce is a burst of flavor and tradition. Be sure to have plenty of napkins handy, as this dish can be delightfully messy! Pair it with a cold beverage to balance the warmth of spices.
Bunny Chow is not just a meal; it’s an experience, a blend of culture, flavor, and history that continues to captivate palates. Whether you're enjoying it in the heart of Durban or recreating it at home, Bunny Chow is sure to fill both the stomach and the soul.