Bunny Chow is a delicious sandwich and a traditional, portable and popular South African Street food which shows the fusion in the nature of the South African Cuisine. Bunny Chow is with made with aromatic spices, meat, chickpeas and potatoes served in hollow bread. However, Although its history is controversial, it can be said to have originated from Indians in South Africa during Apartheid.
The name Bunny Chow is said to come from “banya chow.” Banya, being an old name for the Indian population in Durban and the word Chow which is a clichè for food. This innovative meal, Bunny Chow was cheap, easy to make, able to yield energy for a full day’s work and can be eaten with hands or very little cutlery and this made it the perfect meal for the indentured Indian labourers, who were brought to work in KwaZulu-Natal’s sugarcane fields. However, It is best enjoyed when you start at the top which has the scooped-out bread at the top and work your way to the gravy-soaked bottom.
- ½ cup cooking oil
- 2-3 curry leaves
- 2 tbsp minced ginger and garlic
- 1 tbsp curry powder
- 1 med onion diced
- 2 med tomatoes diced
- 1 cinnamon stick
- 1 tbsp paprika
- 3 green cardamom pods
- 500 g potatoes cleaned and cut into cubes
- 42 g chickpeas rinsed and drained
- ½ tbsp cayenne pepper
- 1½ cup chicken broth
- salt and pepper to taste
- Heat up a pan with oil over medium heat.
- After that, stir in onions, garlic, cinnamon stick, curry leaves, cardamom pods and curry powder until onions is looks translucent.
- Add tomatoes followed by chicken and stir for about 2-3 more minutes.
- Pour in chicken broth.
- Next add chickpeas, potatoes.
- Bring to a boil and let it simmer until sauce thickens or for about 25 minutes or more.
- Adjust for salt, pepper and stew consistency.
- Serve in hollowed out fresh bread.