This vegetarian has a confession to make — I love bunny chow.
Wait. Before you call PETA, you should know that no adorable, fluffy animals were harmed in the making of this post.
Bunny chow is a curry-licious South African specialty, invented in the coastal city of Durban. The area boasts a large community of Indian people, which makes for some of the most mouthwatering, spicy food this side of New Delhi.
Nobody knows exactly how bunny chow got its name — though there are a few theories — but rest assured, the dish doesn’t actually contain Peter Rabbit. It’s basically just curry served inside an enormous loaf of bread.
While you can get meaty versions of bunny chow, I can’t imagine why anyone would. The vegetable curries are laced with spice, rich with fragrance and heat — and eating them won’t make bunnies cry.
This isn’t the recipe for the bunny chow I had in Durban — the chef said it’s a closely guarded secret, probably because it was made of hellfire and Satan’s tears — but it’s close enough to give you an idea. A very mild idea.
YOU’LL NEED
1 butternut squash, diced
2 onions, diced
1 head cauliflower, cut into small pieces
2 tomatoes, diced
2 sweet potatoes, diced
5 potatoes, diced
1 can chickpeas, drained and rinsed
3-4 red or green chilies, depending on how hot you like it
1 T. chili oil
2 T. garlic, minced
2 curry or basil leaves, chopped
2 t. curry powder (or more, depending on taste)
1 T. canola oil
1 T. salt
2 cups water
2 loaves of bread
WHAT TO DO
In a pot, heat the oil. Add the garlic, chili and onions. Fry for a few minutes, until onions turn slightly translucent.
Add the tomatoes and fry for three more minutes.
Add the potatoes, squash, cauliflower and sweet potatoes. Add water and basil/curry leaves. Make sure all veggies are submerged under water.
Add the curry powder and salt to taste.
When the water boils, turn it on a low heat and let simmer for 90 minutes, stirring occasionally.
If the curry is still wastery after 90 minutes, mash some of the potatoes and stir. Curry should have a stew-like consistency.
Cut loaves of bread in half. From each half loaf, carve out the middle, leaving some bread on the bottom to form a bowl.
Fill the hole with curry and serve with the portion of bread that was removed.
No bread? Just serve the curry with rice.
Serves four very hungry people.
