“Bunny chow, now a popular street food in South Africa, originated in the Indian community in Durban," said Stanley W. Green, executive director of Mennonite Mission Network. "Two common stories of the dish’s origin circulate. One story is that bunny chow, a curry served in a bread bowl, was created as a means for indentured Indian workers to take lunch into the sugarcane fields. The other story suggests that it was created during the apartheid era as a way for restaurants to serve excluded people, who were denied use of utensils and service at the tables, from the back door.”
Green introduced this recipe at Mennonite Church USA Convention 2009 during Mennonite Mission Network’s cooking show. Green has a tradition of cooking a delicious curry meal for the Mennonite Mission Network staff once a year in both the Newton and Elkhart offices.
This recipe can also be found in Extending the Table, copyright 2014, Herald Press.
Ingredients
1 large onion, diced
1-3 T curry powder (determines spice level)
2 tsp salt (or to taste)
1 T turmeric
2-3 large potatoes, cubed
2 cans northern beans
1-2 c sweet peas
1-2 tomatoes, diced
3 T tomato paste
1 tsp minced garlic
1 tsp minced ginger
4 cardamom pods
5 cloves
½ tsp anise seed
1 tsp cumin
Two ½-inch sticks cinnamon
Several hard, crusty, circular loaves of bread to hold curry
Cilantro and yogurt to garnish
Optional: 1 lb meat (chicken, beef, lamb, etc.)
Directions
In a large skillet, heat 3 T of oil over moderately high heat. Add the onion and cook until it appears translucent, stirring occasionally. Add the cloves, cardamom, cumin, cinnamon, and anise seed. Add the turmeric. Cook and stir for 3 minutes.
Add the curry powder. Cook for another 3 minutes. Then add the ginger, garlic and tomato paste. Cook for 3 minutes.
Optional: Add meat and cook for 10 minutes. Then add the beans, peas, potatoes and tomatoes. Add enough water to cover the vegetables.
Cook on low heat for about 30 minutes. After the potatoes soften, remove cardamom pods and cinnamon sticks. Add salt, and garnish with cilantro and a dollop of yogurt.
Serve in a loaf of bread with the soft center removed to form a bowl.
Find more information about Mennonite Mission Network ministries and partners in South Africa on the Mennonite Mission Network website.
