Safari Spoonful: Bunny Chow
A crazy, culinary delight
No. It’s not actually bunny, we promise!
Bunny Chow is a unique South African street food - a classic fusion cuisine served inside of a hulled-out white bread bowl of sorts, from two very different cultures that were historically thrown together in South Africa: an Indian dish virtually unknown in India.
Here’s a quick explanation of the name: the term “bania” came from the sansrkit word for merchant. From the “bania man shop” came the “bunny man shop,” and from that Indian ‘bunny man’ came the bunny chow, an Indian curry presented inside a white bread loaf in order to cut down on plates that would have had to have been returned to a shop or boss who would provide bunny chow to his field workers.
Clearly a bit of a dark origin, Bunny Chow is now a beloved option found throughout South Africa. And it’s a little messy to eat because you don’t use utensils, but that’s half the fun! So, if you see it as an offering on a menu, jump at the chance to experience it. And if you can’t find it anywhere? Here’s your chance to make your version of it.
The Recipe
Preparation time: Less than 30 mins
Cook Time: 1 to 2 hours
Serves: Serves 4
Ingredients
2 tbsp vegetable oil
½ tsp cumin seeds
½ tsp fennel seeds
1in piece of cinnamon stick
2 green cardamom pods
1 star anise
1 bay leaf
1 onion, finely chopped
2 tbsp South African curry powder
2 tomatoes, chopped
2lb 2oz boneless leg of lamb, cut into½ in pieces
1 tbsp finely chopped fresh ginger
1 tbsp finely chopped garlic
10-12 curry leaves
2 large potatoes, cut in cubes the same size as the meat
salt
2 tbsp finely chopped coriander leaves
2 tbsp lime juice
2 loaves of crusty white bread, unsliced, each cut across in half in the middle and most of the crumbs removed
coriander cress or sprigs, to garnish
Instructions
Heat the oil in a pan and sauté the whole spices and bay leaf until the spices sizzle.
Add the onion and cook for 5–7 minutes until translucent.
Stir in the curry powder and sauté for one minute, then add the tomatoes and stir to mix.
Cook on medium heat, stirring often, until you get a sauce-like consistency.
Add the meat, ginger, garlic and curry leaves and 11fl oz water, bring to the boil then reduce the heat and simmer, stirring occasionally, for 40-50 minutes or until the meat is tender.
Add the potatoes, salt to taste and 7fl oz water. Continue simmering until the meat and potatoes are perfectly cooked (about 15 minutes).
Stir in the chopped coriander and lime juice.
To serve, spoon into the hollows in the bread and garnish with coriander cress.
Plan your Tett Safaris Expedition
If you would like to visit South African on your next safari book a complimentary consultation with Tett Safaris owner, Carolyn Tett.
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