Bunny Chow Live | Hari Ghotra
The humble Bunny Chow from Durban is a South African dish that was created by Indian migrant workers using some distinctly Indian flavours and spicing. 'Bunny Chow' is, in fact South African slang for 'Gujarati food'. It is thought that Indian labourers working the sugar cane plantations carried their lunches to the field in hollowed out loaves of bread.
It's so unique and I love it because it epitomises how food and recipes travel the globe. A classic bunny chow is usually pretty hot, and spicy with a distinctly different flavour from what I would call an Indian curry. This is because Indian migrants who were so desperate to recreate flavours from their homes didn't have all the ingredients they needed so they would adapt and recreate recipes with what they could use locally. The bunny chow dishes I have tasted are usually cooked with curry powder so if you have some then use it. I didn't have any so here is my take on the wonderful dish from Durban - the glorious Bunny Chow!
Ingredients:
• 1kg lamb neck fillet/leg, diced or 800g Chicken thighs diced.
Vegan option - 2x400g tins chickpeas
Masala
• 1 tbsp rapeseed oil
• 7cm piece cassia bark
• 6 green cardamoms
• 4 cloves
• 1 tsp fennel seeds
• 1 bay leaf
• 10 curry leaves
• 1 large onion, finely diced
• 6 cloves garlic, minced
• 1 tbsp white vinegar
• 2 tsp sugar
• 1 tbsp crushed ginger, grated
• 2-4 green chillies, chopped finely
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1 tsp Kashmiri chilli powder
• 1 tsp cumin seeds, ground
• 1 tsp coriander seed, ground
• 1 tsp salt or to taste
• 2 tomatoes, blended
• 5 small to medium potatoes, quartered
• chopped fresh coriander
To Serve
• 4 medium crusty buns
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