I WAS in Durban judging the Shoprite/Checkers Championship Boerewors provincials last weekend.
They say a Durban experience is not complete without a Bunny Chow. It’s the same as a Cape Town experience not being complete without trying out a Gatsby or a Kota in Gauteng.
When you tell people about South African cuisine, Bunny Chow has got to be on the list as one of the prominent dishes.
Heritage month gives us an opportunity to celebrate and embrace our diversity in culture, food, traditions, music etc. With regard to food, one gets to learn about other cultures and way of life by preparing dishes from those cultures and in so doing get exposed to new ingredients and ways of preparation. There’s always something to learn and explore.
One friend of mine never misses a chance to stock up on spices at the Spice Emporium when visiting Durban, I didn’t get to do that on my trip. The spices used on this recipe are from Cape Town and my version is not as spicy as the one I tasted.
But it is good enough to try out. Hope you enjoy!
THE RECIPE:
Serves: 4
45ml (3Tbsp) olive oil
1 onion, chopped
2 garlic cloves, minced
3 cinnamon sticks
2 cloves
15ml (1Tbsp) Durban Curry
1kg stewing lamb
5ml (1tsp) salt
4 curry leaves
5ml (1tsp) ground coriander
5ml (1tsp) ground fennel
250ml (1cup) boiling water
2 potatoes, peeled and cut into quarters
1 tomato, peeled and chopped
45ml (3Tbsp) tomato paste
Coriander leaves, for garnishing
Method:
Heat oil and add onion, garlic, cinnamon sticks and cloves. Fry for at least 2 minutes, stirring continuously.
Add curry, meat, salt, curry leaves, coriander and fennel. Stir all ingredients together.
Add water, potatoes, tomato and paste. Close the lid, reduce temperature and continue cooking for 30 – 45 minutes or until meat and potatoes are cooked.
Cut fresh white bread into halves. Hollow out the centre and reserve the hollowed out part.
Fill the hollowed out part with lamb curry. Garnish with coriander leaves.
Serve.
l See www.mzansistylecuisine.co.za