Bunny Chow

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Bunny Chow

Post  SteveCat on Tue Sep 27 2016, 22:38

Not a likely post for a motorcycle forum, I'll give you a clue it's about food but maybe not what you'd expect. Bunny has nothing to do with an adorable rabbit.

I promised that I'd post next time I made one, the promise was made at BigMac and again at SnT - taken a while but haven't made one in a long time. So what is it?
Bottom line it's curry in bread, it's origins are a bit sketchy but comes from Durban, South Africa. The internet version I believe is a bit PC and not true, supposedly was a packed lunch for Indian labourers working the sugar cane fields.
The version I prefer is far spicier comprising different cultures and a large dollop of political interference. Africans love spicy food but rice isn't a staple for them far preferring a maze meal stiff porridge like dish called mielie pap, almost looks like the flesh of a loaf of white bread - which is also a favourite. Thanks to the separate development (apartheid) policy of the day the Indian commercial section in Durban bordered the African train station, but the Africans were not allowed into the Indian shops, in this case to buy curry.
So some enterprising trader had a hole in the wall (early form of a take away window), keeping costs down the trader didn't want to give spoons and containers with the curry and came up with the idea of combining what the customer loves, shoving the curry into a hollowed out half loaf of bread.

You'll need some curry and a loaf of bread
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Cut the loaf in half and scoup out the 'flesh' (sorry pic is sidewise)

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Fill with curry

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Eat with your hands, tearing the sides of the loaf and use like a spoon to get the curry.

If anyone is interested in how to make the curry I can post how I make it.
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Re: Bunny Chow

Post  Wooster on Tue Sep 27 2016, 23:12

I'm interested in the curry recipe myself, if you'd be so kind. Cool

Half my dinners are a curry of one sort or another and that one is making me hungry just looking at it.....even though it's ten past eleven at night. green smile
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Re: Bunny Chow

Post  FatCat on Tue Sep 27 2016, 23:40

Me too, you don't do deliveries do you Steve? Meals on 2-wheels for hungry Scots? Smile
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Re: Bunny Chow

Post  SteveCat on Wed Sep 28 2016, 10:49

Could consider deliveries, might be cold and half the order missing by the time I get there though Wink

[You must be registered and logged in to see this link.] to the more 'authentic' version, although looking at it seems very similar to the way I make a Durban Curry. I have no idea what a tot is, guess it a 25ml drinks measure. I have an allergy to tomatoes, or at least the Southern African variety so I go easy on the quantity - so my take on a Durbs Beef curry.


  • finely chop an onion and fry in a little oil in a heavy based pot 1 till softened ~about 5 minutes, you don't want them to brown, take out the pot and set aside.

  • put some more oil (I use veg / oil seed rape) and add diced beef (400-500g) stir to stop sticking

  • then add 1 tablespoon masala2 / curry powder - (the quantity will vary according to your taste)
    1 teaspoon crushed garlic
    1 teaspoon crushed ginger
    1 teaspoon crushed cumin
    1 teaspoon corriander seeds
    If you like a bit of kick add some chillies, I use dried African birds eye chillies, the same critters you find in Nandos sauces
    stir, it is very dry at this point and the spices will stick to the pot and hopefully some on the meat - just a couple of stirs

  • half a tin of chopped tomato (cheap stuff works best) - stir, work the bottom of the pot to ease some of the 'burnt on' spices

  • about a tablespoon of tomato purée

  • 1-2 tablespoons white sugar3  -stir

  • a couple of potatoes peeled and cubed into bite sized chunks

  • water to cover the ingredients

  • bring to the boil stirring occasionally and then lower the heat, cover and simmer. I find it takes about an hour on low, you'll need to keep an eye and make sure there is enough water so it doesn't burn, stir every 10 minutes or so.
    It's done when the potatoes are cooked and the meat is soft.

  • Turn off the heat and let stand, but don't get too p!$$ed and forget about it Wink 


  • Serve on rice or make a bunny


1: I use my pressure cooker, curry has a habit of permeating cooking utensils
2: I use a South African mix, available in Saffa shops in the UK, but I believe what is available in supermarkets is OK
3: The sugar is used to counter the harsh taste of the tomato, I tend to use more sugar to mask the tomato and try and fool my allergy. Diabetics would need to alter this to suit - it OK not putting any in, does alter the taste.


Last edited by SteveCat on Wed Sep 28 2016, 10:57; edited 1 time in total
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Re: Bunny Chow

Post  FatCat on Wed Sep 28 2016, 10:56

Thanks Steve

I'll certainly be trying this. Smile

Ian
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Re: Bunny Chow

Post  Wooster on Wed Sep 28 2016, 11:43

Me too.. left thumb up
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Re: Bunny Chow

Post  billyw on Wed Sep 28 2016, 19:59

Cheers Steve - good man. Karen is looking forward to your vegetarian version at Broadmeadows House next year. None of that nasty beef she says!
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Re: Bunny Chow

Post  yamahamad on Wed Sep 28 2016, 20:21

I'm going to have a go at this, looks delicious. Cheers Steve.

Paul
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Re: Bunny Chow

Post  SteveCat on Wed Sep 28 2016, 20:24

A reason to avoid Broadmeadows me thinks Wink  Never done a beans bunny which is the most popular in Durban followed by a mutton bunny. In case you are confused by my naming, the full name is bunny chow, but we just call it a bunny. Comes in 3 sizes kota bunny ( quarter loaf of government standard issue bread), half bunny which is standard size and full bunny as you would have guessed is the whole loaf. [You must be registered and logged in to see this link.]

What I didn't mention in the recipe is salt, I don't cook with it but it is normal to add a teaspoon.
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Re: Bunny Chow

Post  0ldcat on Wed Sep 28 2016, 21:06

[You must be registered and logged in to see this link.] wrote:What I didn't mention in the recipe is salt, I don't cook with it

......................................................................................but it is normal to add a teaspoon.
Okay Question , we know you Saffa's are tough . . .
But, how long does it take for the teaspoon to cook through and get soft confused rofl

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Re: Bunny Chow

Post  SteveCat on Wed Sep 28 2016, 21:51

Depends on the quality of the teaspoon, modern Chinese tat will only need about 30 minutes or less, the more substantial Sheffield steel spoons would require more time. Either way I wouldn't recommend you put the spoon into the bunny but rather as an aside accompaniment. Speaking of which I omitted to add the side of grated carrot and chillies which is traditional in the take away version. Don't over soften the spoon though it could come in useful as an eating aide if you don't care to get stained fingers from the turmeric. Oh thinking about it, don't cook the spoon if you have false teeth rofl2
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Re: Bunny Chow

Post  FatCat on Wed Sep 28 2016, 22:00

[You must be registered and logged in to see this link.] wrote:Cheers Steve - good man. Karen is looking forward to your vegetarian version at Broadmeadows House next year. None of that nasty beef she says!

Show Karen this, it's vegetarian Bunny-Chow
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Re: Bunny Chow

Post  FatCat on Sun Oct 02 2016, 20:57

Just so you know your efforts were very much appreciated Steve.
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Only one word, Yum! Very Happy
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Re: Bunny Chow

Post  SteveCat on Tue Oct 04 2016, 09:32

Fantastic Ian and Jill, glad you enjoyed it great Do you do deliveries? Wink
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Re: Bunny Chow

Post  FatCat on Tue Oct 04 2016, 10:10

[You must be registered and logged in to see this link.] wrote:Fantastic Ian and Jill, glad you enjoyed it great Do you do deliveries? Wink

Absolutely, to anyone who wants one within a 5 metre radius. Smile
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