Bunny chow

Bunny chow african food History:

 Bunny chow is a popular South African dish with Indian influences that dates back to the 1940s.

• It is believed to have been created by Indian migrant workers in Durban, South Africa.
• The workers, who were mostly from the KwaZulu-Natal province, brought with them their culinary traditions, including a love for spiced, hearty stews served with bread.
• The dish was originally made with a hollowed-out loaf of bread filled with curry.
• Bunny chow quickly gained popularity in Durban and beyond, becoming a staple street food in many parts of South Africa.
• It was originally sold at informal food stalls and markets, and was particularly popular among the working class and students due to its low cost and satisfying flavor.
• Bunny chow can be made with different types of curry, such as lamb, chicken, or vegetarian bean sauce.
• The bread acts as a sort of edible bowl, allowing people to eat the curry on the go without the need for utensils.
• Bunny chow has cultural significance in South Africa, representing the diverse culinary traditions that have developed in the country.
• Bunny chow has also gained popularity abroad, with restaurants and food stalls in other countries offering their own versions of the dish.

Bunny chow african food Ingredients:

Here are the ingredients for Bunny chow, a popular South African dish.

• 1 loaf bread, white, unsliced, flat-topped
• Whole spices:
• 1 star anise
• 1 cinnamon stick
• 3 whole cardamom pods
• 1⁄2 teaspoon fennel seed
• 1⁄2 teaspoon cumin seed
• 1⁄2 cup oil
• 1 onion, chopped
• Fine spices:
• 3 tablespoons garam masala
• 1 teaspoon ground coriander
• 1 teaspoon hot ground pepper (like cayenne)
• 2 teaspoons turmeric
• The meat:
• 2 tomatoes, medium, chopped
• 2 lbs leg of lamb (or beef), in cubes
• 4 garlic cloves, finely chopped
• 2 teaspoons ground ginger
• 6 curry leaves
• 2 potatoes, large, in cubes
• cilantro (optional)