Let’s travel to South Africa this month. South Africa is a multicultural country. Loads of different cultures all living together and the nation has 11 official languages. With so many different cultures, how does it translate to their food?
Entree from me – Mini bunny chow
Mains from Agnes (Off the Spork) – Bobotie
Dessert from Celeste (Berry Travels) – Malva Pudding
In Durban, large Indian origins that arrived from the 1860′s as labourers for the sugarcane plantations. The cuisine in Durban is greatly influenced by the Indians. The first and original bunny chow was vegetarian. But now the curry filling can be chicken, mutton or lamb. Loafs of breads are hollowed out and then the curry fills the hole and served. It is a very popular South African fast food. Check out this funny video for a glimpse of the authentic Bunny Chow in Durban.
In this recipe for bunny chow, I used lamb sausages instead of minced lamb. I could not find any nice lamb this weekend. Went for a ride in the morning and so ended up not going to any farmers market. I rather have good sausages from my local butcher that I trust than to have suspicious looking meat. I thought it worked out quite well and because I am doing an entree and not a main, I used small buns rather than big chunks of bread. Only hands are required for eating this. It is rather messy but that is the whole point. You get to lick up the curry sauce and that is good.
The rest of the curry, I kept it for the packed lunch and dinners during the week. And also do not chuck out the bread that you hollowed out from the buns. I left it to dry and then made them into breadcrumbs. No wastage!
What is your favourite fast food during a sports game?
Mini bunny chow
- 1kg lamb sausages, poached to cook and then slice into thin pieces
- 3 large carrots, diced
- 1 medium eggplant, diced
- 4 tomatoes, diced
- 1 large onion, diced
- 4 cloves of garlic, finely chopped
- 2 fresh chillies, thinly sliced
- 2 cinnamon sticks
- 1tbsp cumin seeds
- 1/2tbsp fennel seeds
- 1tbsp curry powder
- 2tsp tumeric powder
- 1tbsp ginger powder
- 3tbsp oil
- 3 cups water or stock
- Use a big heavy bottom pot for this. Dry roast the cinnamon, fennel and cumin. Add the oil and then add the onions and chillies. Turn down the heat to low and slowly allow the onions to brown and turn soft.
- Once onions are soft, add the power - ginger, tumeric and curry. Combine and then add the sliced lamb sausages. At this point, turn up the heat. Combine and allow the sausages to brown
- Add half the stock to deglaze the pan. Scrap the lovely bits at the bottom of the pan. And then add the eggplant and carrots. Mix and add the rest of the stock
- Bring to boil and turn down heat to low. Add the tomatoes. Give a good stir, cover and allow it to simmer for about 15 - 20mins
- Open the cover, taste, season with salt and then allow to slowly simmer another 10mins
- Cut a circle on the top of the bun, take out the insides. Scoop the lamb sausage curry into the bread bowl and serve hot