South African Bunny Chow
The dish “bunny chow” originated in South Africa, specifically in the Indian community of Durban. It is believed to have been created by Indian immigrants in the 1940s. The name “bunny chow” is said to have originated from the Indian word “bania,” which referred to Indian traders, combined with the South African slang term “chow,” meaning food. Initially, the dish was served in hollowed-out loaves of bread, which were referred to as “bunnies.” Over time, it became known as “bunny chow.” Today, bunny chow typically consists of a hollowed-out loaf of bread filled with curry, often chicken or mutton, and is a popular street food in South Africa.
Chery-Picked Cooking Staples
Bunny Chow Ingredients
Protein Options
- chicken thighs
- lamb or beef stew
- garbanzo beans
South African Bunny Chow
Bunny Chow is a tantalizing South African creation that blends vibrant spices, tender meats, or flavorful veggies, all nestled within a hollowed-out loaf of bread. Its origins steeped in cultural fusion and a story that's as rich as its taste. Join us as we delve into the savory world of Bunny Chow, where every bite tells a tale of tradition, innovation, and culinary adventure.
Ingredients
Protein Options - Pick One
- 1 lb chicken thighs, cut into 1-inch chunks [1]
- 1 lb lamb or beet stew [1] [2]
- 1 can garbanzo beans [1] rinsed
Fresh Produce
- 1 tomato, finely chopped [3]
- 1 large potato [4]
- 2 green chilies optional
- 1-2 tbsp chopped fresh cilantro optional
Carbs
- 1 white bread loaf, cut in half
Staples Group 1: Liquid, Dairy, Fat
- 1 cup broth
- 2 tbsp oil
Staples Group 2: Salty, Sour, Sweet
- salt to taste
Staples Group 3: Breading, Onion & Co
- 1 onion, finely chopped
Culinary Spice Kit
- 1 pouch Bunny Chow spice blend Coriander, turmeric, amchoor, onion, lemon verbena, chili, cumin, garlic, fenugreek, curry leaves, cilantro leaves, ginger, yellow and brown mustard, cinnamon, cardamom, black pepper
Suggested Sides
- simple fresh salad of your choice
- cooked green peas
Instructions
Prepare the Potato
- Quarter the potato, grate one quarter, and cut the remaining three quarters into 1-inch cubes.
Prepare the Stew
- In a POT, heat 2 tbsp oil over high heat.
- Add the chicken and fry it until all sides turn brown. Season with salt to taste.
- Take the chicken out.
- Reduce the heat to medium.
- Add the onions and cook them until translucent.
- Add the Bunny Chow spices and optional green chilies. Stir for 1 minute.
- Incorporate chopped tomatoes and fry for 5 minutes, stirring frequently.
- Return the chicken. Mix well. Fry for an additional 3 minutes
- Pour in the broth and all potatoes, ensuring they are well mixed. Season with salt to taste.
- Cover and cook over medium-low heat for 20 minutes.
Prepare the Bread
- Cut a square-shaped hole into the bread loaf, then hollow it out.
Finish & Serve
- Arrange the bread on plates and place hollowed-out bread pieces next to it.
- Fill the hole of the bread loaf with the stew. Optionally, garnish with cilantro.
- Serve with a side salad of your choice and optional cooked green peas.
Notes
[1] Optionally, substitute half of the meat or beans with bite-size vegetables, such as eggplant, green beans, cauliflower, green cabbage, or root veggies.
[2] For lamb or beef stew, add 1 hour of cooking time. Add the cubed potatoes for the last 30 minutes.
[3] Substitute with 1 tbsp tomato paste and 4 tbsp water.
[4] Recommended if available: Yukon or Idaho gold potato.
