Curry Bunny Chow
A typical South African favourite – the famous ‘bunny chow’. This simple meal consists of a hollowed-out loaf of bread (1/2 loaf per person) filled with delicious curry.
An absolute must on any visit to South Africa.
Now my guests from countries afar get spoilt when visiting us – with genuine South African food, and every now and then, yearn for a taste of “South Africa” back home.
So I have promised to post some truly unique South African dishes/recipes on my site – for those who enjoyed these simple yet tasty meals around an “African” fire.
The first in the series is of course this one, ideal for weary travellers who have spent the day exploring and do not really have the energy left for eating……..get your hands around this!
1 loaf of bread, halved and hollowed
Be careful to leave enough crust, about 2cm , along the edges and at the base when you hollow the halves out. Compress the dough from the insides of the bread just enough to form a nice “cap” to absorb curry gravy.
INGREDIENTS
250 g mince, pre-fried until just no longer pink
1 cup each kidney beans and sugar beans
1 clove garlic and similar sized piece of fresh ginger, finely chopped
1 tablespoon curry (to taste – mild,medium or hot)
1 teaspoon turmeric
2 potatoes, cubed
2 chopped onions
1 carrot grated
1 litre beef stock made with a cube
1 pinch dry thyme
a bay leaf or two
salt and pepper to taste
4 tablespoons oil
METHOD
Boil kidney beans in stock and add sugar beans and carrot to this afterabout half an hour. Continue boiling for another hour (alternatively you can soak the beans in water the night before).
Gently fry onions in about 4 tablespoons of oil until transparent.
Add garlic, ginger and thyme. Keep frying for another minure or so. Add thecurry and turmeric. Keep stirring this mixture to prevent any cathing foranother three minutes.
Add the mince, potatoes and bay leaf and keep stirring until everything iscovered in curry.
Add the beans and the stock and boil gently until the stock has reduced andthe potatoes and beans are soft.
Adjust seasoning and thicken gravy a bit if required.
Scoop curry into the bread, cover with the “cap”. and leave a minue or sofor the cap to draw up some moisture.
Then seek seclusion and go primitive.
Accommodation South Africa/Port Elizabeth: Homeleigh Halt Guest House
Port Elizabeth Budget Accommodation
Go to:Homeleigh Halt