Bunny Chow – deliciously tasty South African Street food with made with aromatic spices, meat, chickpeas and potatoes served in hollow bread. A one-of-a-kind sandwich!
With winter in full swing, you can’t have enough comforting meals in your arsenal. I mean, think about it, why would want to make the same thing over and over again? That’s why you have me.
This it’s an absolutely perfect comfort food and you will not stop eating it. Again another favorite with hubby, he ate it for lunch, dinner and breakfast, until it was all gone. Forgot about everyone else – not good.
You will not come across a “sandwich” like this! Yes, indeed!
Bunny Chow is a very unique, portable and popular South African street food that exemplifies the natural fusion of South African Cuisine. A highly spiced curry that will get any spice lover excited, my kind of peeps!
Rest assured no bunnies are involvde in this dish. It’s usually made with some sort of protein; Lamb, chicken or vegetables and oh so delicious! Served in a hollowed out bread bowl, makes it even more appealing for carb lovers.
Okay, the term bunny is another variation from the word “Bania“, an Indian class of traders who sold this tasty street food.
Don’t let the ingredients list scare, it’s simple and straight food and is no more complicated than making any stew. The only hard pressed decision is what to what meat to use. Or you can leave the meat for the carnivores and make it totally vegetarian or vegan if that’s your thing. Be sure to grab some bread from your neighborhood bakery and you are good to go. Or serve it a non-traditional way with rice and some vegetables
Enjoy!!!!
Bunny Chow -Deliciously Tasty South African Street food with made with aromatic spices, meat, chickpeas and potatoes served in hollow bread. A one of a Kind Sandwich!
- 1 pound chicken thighs or breast cut in bite-sized pieces
- 1/2 cup canola or cooking oil
- 2-3 Curry leaves
- 1 teaspoons minced ginger
- 2 teaspoons minced garlic
- 1 Tablespoon curry powder or more
- 1 medium onion diced
- 2 medium tomatoes diced
- 1 cinnamon stick
- 1 1/2 teaspoon paprika
- 3 green cardamom pods lightly crushed
- 8 ounce or less potatoes cleaned and cut into cubes
- 1 15 ounce can chickpeas rinsed and drained
- ½ teaspoon cayenne pepper optional
- 11/2 cup or more chicken broth or water
- Salt and pepper to taste
-
When ready to cook, heat up large Sauce- pan with oil, and add onions, garlic, cinnamon stick, curry leaves, cardamom pods and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.
-
Add tomatoes followed by chicken, stir and sauté for about 2-3 more minutes. Add chicken stock/ water if necessary to prevent any burns
-
Next add chickpeas, potatoes and chicken broth , about 1 1 1/2 cup , add more as needed. Bring to a boil and let it simmer until sauce thickens, it might take about 25 minutes or more
-
Adjust for salt, pepper and stew consistency.
Is 1/2 cup of oil correct? Seems like a lot. Love your site!
Start with a 1/4 cup and add more , if desired .
I made this for dinner for my boyfriend and I. Let me just say we loved it. It was delicious and will definitely cook it again. Very filling but delicious!
Yaaay! That’s great to know. Thank for taking the time to let me know. Now I want to make one. 🙂
Am sure he chowed you well afterwards
Haha! Indeed
Omg going to do this in the week,, sounds lovely.
Yes please. Enjoy! You’ll totally enjoy this.
how would you make a bread bowl
Do you mean a bread bowl from scratch? I usually purchase Italian bread from the market and scoop out the inside. Then fill with chickpeas.
This looks like such a great comfort food. I love all the spices you used – they add soo much flavor to this meal!
It wil come as no surprise to you that this is totally up my alley! 🙂 My only question is this – how is it traditionally eaten?? As a sandwich – if so….logistics!!!!!???
Got you Nagi. It is traditionally eaten in hollowed out bread. Somewhat of large baguette divided in two and filled up to the brim. You can serve it in individual sized bread bowl.
It was actually a product of racial segregation, in this case, “Apartheid”, which not only affected the africans in South Africa, but also indians who worked there.
They were not allowed to eat in the restaurants, so they had to find something that was mobile which they could eat outsides somewhere
The invention of the recipe itself were also from the indian community in South Africa.
But they had to cook for all the workers so the africans got the same stuff.
As indians traditionally eat with their hands it was done the following:
– bread hollowed out, but served with the bread curry bowl itself
– curry was very thick, even a bit thicker than in the pictures here – the stuff had to stick on the meat, and everything else should be not much more not to be able to soak into the bread.
So eating with hands, and accompanied by the bread that was hollowed out
..also, traditionally, drier and thicker because the bread that was used was not such a nice bread, but only some kind of toast bread with a bit sturdier crust, but still, only a toast crust. So it really couldnt handle that it would be too much liquid.
But nowadays, where one could eat on the table, and with these great bread that can be used, it is no problem to do it otherwise.
Her recipe is great 🙂 Just wanted to add it
Thank you for sharing your thoughts, Markus. I appreciate it. Have a lovely weekend!
this is very reach
I like the bread bowl. Great looking curry.
So so goood… No bowls to wash too!
This looks so cozy and comforting. Delicious!
I love the idea of serving a hearty curry in a bread bowl type sandwich. I would leave out the meat and just do extra chickpeas, but it looks really good!
Thanks Jenn!