Bunnies have got nothing to do with bunny chow, a popular South African fast food. It is a bread dish with tasty curry filling. The dish, which now enjoys a major position in the South African cuisine, however is connected to the colonial history of the country. During the British colonial era, the poor labourers who worked at the plantations did not have the right to eat food from a plate. Bunny chow, made by filling spicy and flavoursome chicken curry, mutton curry or boiled vegetables in long bread, thus became the staple of those labourers.
Ingredients
300 gm mutton
White bread
2 potatoes
1 bay leaf
2 onions (thinly chopped)
1 tsp ginger-garlic paste
2 green chillies (chopped)
1 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp black pepper powder
1 tsp salt
2 cinnamon sticks
6 cardamoms pods
5 cloves
2 star anise
1 tbsp coriander
1 tbsp fennel seeds
1 tsp cumin
1 tsp fenugreek
1 bunch coriander leaves
Preparation
Heat oil in a wok
Add the bay leaf and chopped onions
Sauté well
Add the ginger €“ garlic paste, green chillies and mutton pieces
Mix well
Add chilli powder, turmeric powder, black pepper powder, and salt
Stir everything well
In another pan, add the cinnamon stocks, cardamom pods, cloves, star anise, coriander, fennel seeds, cumin, and fenugreek
Roast well and grind it into a fine powder
Add this masala into the mutton mixture
Mix well
Pour enough water and cook for 20 minutes with the lid on
Add diced potatoes and cook for 20 more minutes
Add chopped coriander leaves and mix well
Cut a loaf of white bread in half
Scoop out the middle of the bread
Fill the mutton curry inside the loaf of bread
Serve hot with green salad or cabbage-carrot slaw
