It is only right that one of South Africa’s most iconic dishes , the Bunny Chow, has been recognised world wide with the annual World Bunny Chow Day which is celebrated on June 26.
Luckily we all know that no real furry bunnies are involved, that it humbly originates from Durban’s Indian community and that its taste is uniquely spicy and flavoursome. Basically it’s a yummy curry ladled into a hollowed-out loaf of bread and it makes a mean lunch box for every curry lover.
Naturally the Bunny Chow has evolved a bit over the years and can be found in a fancy hollowed out sourdough boule bread accompanied by an equally fancy wine but in its most common form it’s simply a hollowed out white government loaf of bread elevated by the aromatic and often fiery curry it holds!
Mushroom Bunny Chow
Paired with Paul Cluver Riesling (pairing notes below)
Image and Recipe Credit as well as tasting Notes :
The South African Mushroom Farmers’ Association
Serves 6
INGREDIENTS
1 onion, finely chopped
4 garlic cloves, finely grated
1 thumb size piece of ginger, grated
500g button mushrooms, quartered
1 Tbsp garam masala
1 tsp chilli powder
½ tsp turmeric
½ tsp ground coriander
½ tsp ground cumin
4 pods green cardamom
2 large potatoes, peeled and cubed
1 x 400g tin crushed tomatoes
1 cup vegetable stock
1 x 400g tin coconut cream
1 x 400g tin butter beans, drained
200g green beans, trimmed and cut into 2cm pieces
Juice of ½ lemon
Fresh coriander for serving
Extra virgin olive oil
Salt and pepper, to taste
6 mini sourdoughs or other mini loaves
METHOD
Heat a drizzle of olive oil in a large pot. Add onions and cook on medium until tender. Add garlic and ginger and sauté until fragrant. Add mushrooms and cook until golden. Add spices, salt and pepper to taste, and fry together for 1 minute. Using a slotted spoon remove the spicy mushrooms and set aside.
Add potatoes and pour in chopped tomatoes and stock and bring to a simmer. Simmer until potatoes are tender and sauce has reduced and thickened. Add coconut cream, butter beans and green beans. Simmer until the green beans are tender.
Return the mushrooms to the pot and stir to reheat. Taste for seasoning and adjust accordingly.
Finish the curry with fresh lemon juice and coriander.
Cut the tops off the mini breads and gently scoop out the bread inside. Fill the bread ‘bowls’ with the filling. Garnish with fresh coriander and serve immediately.
