Durban bunny chow
Durban bunny chow

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, durban bunny chow. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Bunny chow, often referred to simply as a bunny, is a South African fast food dish consisting of a hollowed-out loaf of white bread filled with curry. It ultimately originated among Indian South Africans of Durban. A small version of the bunny chow that uses only a quarter loaf of bread is sometimes called, by black South Africans, a scambane or kota ("quarter"); it is a name that it shares.

Durban bunny chow is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Durban bunny chow is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook durban bunny chow using 18 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Durban bunny chow:
  1. Prepare solid loaf white bread
  2. Prepare star anise (chrushed)
  3. Prepare cardamon pods
  4. Make ready fennel
  5. Prepare cumin seed
  6. Prepare oil
  7. Take onion, chopped
  8. Get cinnamon stick(broken 3parts)
  9. Prepare garam masala
  10. Make ready cayenne pepper
  11. Get turmeric
  12. Take tomatoes(chopped)
  13. Make ready beef stewing meat(cubes) or leg of lamb (also cubed)
  14. Prepare garlic (peeled and chopped)
  15. Make ready ginger(peeled and chopped)
  16. Prepare leaves curry(crushed)
  17. Get potatoes (pealed and cubed)
  18. Prepare salt

This is a story: with a recipe. The kids then discovered that the cheapest curry they could buy (for a quarter penny or half a penny) was made by a vegetarian Indian caste. A Durban Bunny Chow is made by hollowing out a loaf of white bread and filling it with your favourite curry. Normally the loaf is cut into quarters, but often bunnies are made with half and even whole loaves.

Steps to make Durban bunny chow:
  1. Add oil, star anise, cardamom pods, cinnamon stick, fennel seeds, cumin seed and onion to a large pot and cook on stove top on medium heat until your onions become soft and translucent.
  2. Add the garam masala, cayene pepper and tumeric, cook untill ingredients start to stick.(~10min)
  3. Add tomatoes and mix so that the contents at the bottom of the pot unstick.
  4. Add the meat, ginger, garlic, salt and curry leaves. Reduce heat and simmer for half an hour.
  5. Add potatoes and a little water(~250ml water or till pot content is covered) cover and simmer until meat is tender (1-3 Hours)
  6. Cut your loaf in equal portion i.e half, quarter etc. With a knife hollow out the bread, leave a thick bottom and walls, spoon the curry inside the loaf, and serve with the cut out portion of bread. Viola! And enjoy!
  7. A few notes: 1.the heat level will be quite low, add a table spoon of chilli flakes or 2 chopped chillies to step 1 to increase heat, also you can add more cayenne pepper aswell as some hot sauce. 2. If you dont have the whole spice you can swap it out for the powdered version and vice versa, then add them at the appropriate step, whole spices step 1 and powdered spices step 2.

Whilst any curry can be used to make a Durban Bunny Chow, such as chicken, fish, […] Bunny Chow, Durban's home grown dish has its roots in the subcontinent, but this fragrant, flavour some curry comes served not with rice, roti or naan, but ladled into a hollowed out loaf of bread. At first Bunny Chow seems an odd dish and also you can't help wondering how to attack it without cutlery. But this fusion of Indian flavours with European bread is a culinary symbol of South. Today, this cheap and filling dish has crossed borders, so it is also quite popular in the United Kingdom. No bunny chow is complete without a tasty, perfectly-seasoned curry and the curry from this family-run restaurant on the Durban North Coast is so good that it has become the go-to reference for curry-book authors.

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