Bunny Chow
__NOtOC__ Bunny chow is a South African street food consisting of a hollowed-out loaf of bread filled with curry. Originating in Durban, it is commonly prepared with mutton, chicken, beef, or bean curry. The dish is popular throughout South Africa and is valued for its portability and rich flavor. Served with carrot salad, chutney, or pickled vegetables for additional flavor, the dish is best enjoyed while the bread is fresh and the curry is hot.
Source and licence
"Bunny Chow" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Bunny_Chow, revision 4639073), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Bunny_Chow&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4639073
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
South Africa. Associated with South Africa by curated dish list: bunny chow (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 2 tomatoes, chopped
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground paprika
- 500 g (1 lb) beef, mutton, chicken, or mixed vegetables, cut in pieces
- 2 medium potatoes, cubed
- 2 cups water or stock
- Salt, to taste
- Black pepper, to taste
- 1 large, unsliced loaf of white bread
- Fresh coriander (optional)
Method
- Heat the oil in a large pot over medium heat.
- Add the onion and cook until softened.
- Stir in the garlic and ginger and cook for 1 minute.
- Add the curry powder, turmeric, and paprika. Stir until fragrant.
- Add the meat or vegetables and cook until lightly browned.
- Add the tomatoes and cook until softened.
- Add the potatoes and water, and season with a little salt and pepper.
- Simmer for 30–40 minutes, or until the meat and potatoes are tender and the sauce has thickened. Adjust the seasoning as necessary.
- Cut the loaf of bread into halves or quarters, and remove part of the soft interior from each piece to create a cavity.
- Fill the bread cavity generously with hot curry.
- Garnish with coriander if desired and serve immediately.