Soggy Bunny Chow

Introduction to Soggy Bunny Chow

Bunny Chow is a South African fast-food dish consisting of a hollowed-out loaf of bread filled with curry. Despite its name, it doesn't involve rabbit meat. "Bunny" comes from the colloquial term for a person of Indian descent, as it was created by the Indian community in South Africa. This dish has roots in Durban, where Indian migrant laborers adapted the dish as an easy-to-carry meal. The modern twist on Bunny Chow, which we affectionately call "Soggy Bunny Chow," is about embracing the rich flavors and textures with an added focus on making the bread a bit more soaked with delicious curry juices.

Ingredients for Soggy Bunny Chow

• Bread (1 large loaf, unsliced)
• Chicken Curry or vegetarian Vegetable Curry (about 4 cups)
• Onions (2 large, finely chopped)
• Garlic (2 cloves, minced)
• Ginger (1 inch, grated)
• Tomatoes (2 large, pureed)
• Curry Powder (2 tablespoons)
• Coriander (for garnish)
• Cumin (1 teaspoon)
• Turmeric (1/2 teaspoon)
• Salt (to taste)
• Oil (for cooking)
• Green Chili (1, chopped)

Preparation Steps

1. Start by preparing the curry of your choice. If you want a chicken version, follow your favorite chicken curry recipe, or opt for a vegetable curry for a vegetarian option.
2. While the curry is cooking, take your loaf of bread and cut it in half. Hollow out each half to create a bowl-like shape, leaving a sturdy shell to hold the curry.

Cooking Process

1. Heat some oil in a large pan over medium heat. Add the onions and sauté until they are translucent.
2. Add the garlic, ginger, and green chili. Stir for a minute until fragrant.
3. Pour in the pureed tomatoes and continue to cook, allowing the mixture to thicken slightly.
4. Add the curry powder, cumin, and turmeric. Mix well.
5. Pour the main curry (or veg curry) into the pan, stirring everything to combine.
6. Add salt to taste and let it simmer gently for another 10 minutes, ensuring the flavors meld together perfectly.

Assembly

Once your curry is done, the next step is to fill up your hollowed-out bread with the curry. Use a ladle to scoop the curry generously into each bread "bowl." The idea is to let the curry soak into the bread, making it moist and rich with flavor.

Serving Suggestions

Once filled, garnish your Soggy Bunny Chow with some fresh coriander. Serve hot, ideally right after assembly to enjoy the optimal texture where the bread is perfectly soggy but not overly disintegrated. Use your hands to tear chunks of the bread with curry and enjoy!

Optional accompaniments include a side salad or achaar (Indian pickle) for an added tangy kick. For dessert, consider a milk tart to round out the meal.

For timing assistance, consider a cooking timer to keep your preparations on track.