Bunny chow
This recipe celebrates the traditional flavors of bunny chow with a spicy lamb curry nestled within a soft white bread loaf. It's hearty, flavorful, and perfect for sharing.
Ingredients
Instructions
Heat oil in a large pot over medium heat. Add onions and sauté until golden brown.
Add garlic and ginger, sauté for another minute.
Introduce lamb chunks and brown on all sides.
Stir in tomatoes, tomato paste, and all the spices, including curry leaves. Cook until the tomatoes break down and the oil begins to separate from the mixture.
Add potatoes and enough water or stock to cover the ingredients. Season with salt.
Bring to a boil, then reduce heat and simmer until the meat is tender and the potatoes are cooked, about 1-2 hours.
While the curry cooks, prepare the bread by cutting it into quarters and hollowing out each piece, leaving a thick wall and base.
Once the curry is done, spoon it into the hollowed bread loaves. Serve with the scooped-out bread pieces on the side.
Notes
You can serve the bunny chow as a communal dish, allowing everyone to dig in and enjoy the curry-soaked bread. It's traditionally eaten with hands, using the bread as a utensil.
Variations
Chicken bunny chow: Substitute lamb with chicken and reduce cooking time accordingly.
Vegetarian bunny chow: Use chickpeas and additional vegetables like carrots and bell peppers in place of meat.
Seafood bunny chow: Fill the bread with a spicy fish or prawn curry for a pescatarian twist.
Source
Food in Africa