Bunny Chow with Pulled Beef and Sweet Potatoes in Aromatic Curry - photo 1
← Recipes

Bunny Chow with Pulled Beef and Sweet Potatoes in Aromatic Curry

Pikantne Main Dishes Dishes for Special Occasions Fusion cuisine 240 min Medium 15 wyświetleń ~74.01 PLN - (0)
Rate:
(0)
Start Cooking

Description

Bunny Chow is an absolute legend of South African street food, originating from the city of Durban. Contrary to its name, it has nothing to do with rabbits! It is a hollowed-out loaf of bread, filled to the brim with hot, aromatic curry. My version of this iconic dish is a journey to the heart of flavors, where tradition meets modernity. Instead of classic lamb, we will use slow-cooked, melt-in-your-mouth pulled beef. A thick, creamy curry sauce made from coconut milk, tomatoes, and a signature blend of roasted spices envelops pieces of meat, sweet potatoes, and chickpeas. The whole dish is served in a crispy wheat bread that soaks up the sauce, creating an unforgettable experience. The dish is topped with garnishes: refreshing, quick-pickled red onion, fresh cilantro, and a dollop of thick yogurt, which perfectly balance the depth and spiciness of the curry. This dish is hearty, warming, and incredibly social – perfect for a gathering with friends.

Ingredients (23)

Servings:
4
  • Beef (e.g. brisket, shoulder) 800 g
  • Wheat bread (large, unsliced loaf) 1 szt.
  • Onion 2 szt.
  • Garlic 4 ząbki
  • Fresh ginger 30 g
  • Sweet potato 500 g
  • Canned diced tomatoes 400 g
  • Coconut milk (full-fat) 400 ml
  • Canned chickpeas 240 g
  • Beef broth 500 ml
  • Rapeseed oil 45 g
  • Red onion 1 szt.
  • Rice vinegar or apple cider vinegar 125 ml
  • sugar 15 g
  • 🌿 Przyprawy
  • Cumin seeds 2 łyżeczki
  • Coriander seeds 2 łyżeczki
  • Ground turmeric 1 łyżeczka
  • Garam masala 5 g
  • Papryczka chili 1 szt.
  • Salt 10 g
  • Pieprz czarny świeżo mielony 3 szczypty
  • ✨ Opcjonalne
  • Fresh cilantro 30 g
  • Thick natural yogurt (Greek type) 120 g
💰 Szacowany koszt dania: ~74.01 PLN (18.50 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beef

1

Start by preparing the beef. Take the meat out of the fridge about 30 minutes before cooking to bring it to room temperature. Pat it very dry with paper towels – this is key to achieving a beautiful brown crust when searing. Then generously rub the meat with salt and freshly ground black pepper on all sides.

Ingredients: Beef (e.g. brisket, shoulder), Salt, Pieprz czarny świeżo mielony
Use a thick pot with a heavy bottom (e.g., cast iron or steel) that distributes heat evenly. Do not skip drying the meat! A moist surface will cause the meat to stew instead of fry, preventing the formation of a delicious crust (the so-called Maillard reaction).
2

In a pot, heat 2 tablespoons of rapeseed oil over medium-high heat. When the oil is hot (it starts to shimmer slightly on the surface), carefully add a piece of beef. Sear the meat on all sides for about 3-4 minutes, until it is deeply browned. Don't rush this step. After searing, remove the meat to a plate and set aside.

Ingredients: Beef (e.g. brisket, shoulder), Rapeseed oil
Use kitchen tongs to turn the meat to avoid piercing it with a fork and losing juices. Do not overcrowd the pot – if you have smaller pieces, fry them in batches. The goal is to brown, not to cook the meat through.
3

Reduce the heat to medium. In the same pot where the meat was browned, add the diced onion. Sauté for 5-7 minutes, stirring occasionally with a wooden spoon and scraping up all the tasty browned bits stuck to the bottom from cooking the meat. The onion should become soft and translucent.

Ingredients: Onion
The browned bits at the bottom of the pot are 'fond' – the essence of flavor. Scraping them up and combining them with the onion is the foundation of the deep flavor of the entire dish.
4

When the onion is ready, return the browned beef to the pot. Pour in 500 ml of hot beef broth. The liquid should reach about 2/3 of the height of the meat. Bring everything to a boil, then reduce the heat to the absolute minimum, so that the liquid only gently 'bubbles'. Cover the pot with a tight lid and cook for 2.5 to 3 hours.

Ingredients: Beef (e.g. brisket, shoulder), Beef broth
Check every hour to see if the liquid has evaporated too much. If necessary, add a bit of hot water or broth. The meat is ready when it is incredibly tender and falls apart under light pressure from a fork.

Preparing curry stew

5

While the beef is cooking, prepare the rest of the ingredients. Peel and grate the ginger on a fine grater. Peel the garlic and crush it with a press or chop it very finely. Chop the chili pepper (if you prefer a milder version, remove the seeds beforehand). Peel the sweet potato and cut it into cubes about 2 cm on each side.

Ingredients: Fresh ginger, Garlic, Papryczka chili, Sweet potato
Preparing all the ingredients in advance (known as 'mise en place') will greatly facilitate and speed up the later cooking of the curry sauce.
6

Remove the cooked beef from the pot onto a large plate or cutting board. Use two forks to shred the meat into smaller, fibrous pieces. This is called 'shredding'. Keep the liquid that remains in the pot – it's the essence of flavor!

Ingredients: Beef (e.g. brisket, shoulder)
The meat should be so tender that shredding it requires no effort. If it resists, it means it needs more cooking time.
7

In a dry, small skillet, toast the cumin and coriander seeds over medium heat. Stir or toss the skillet for 1-2 minutes until they become fragrant. Be careful not to burn them. Transfer the toasted spices to a mortar or coffee grinder and grind into a powder.

Ingredients: Cumin seeds, Coriander seeds
This is the secret step that distinguishes good curry from exceptional! Toasting releases the essential oils from the spices, enhancing their aroma. The difference in flavor compared to ready-made, ground spices is enormous.
8

In a large pot or deep skillet, heat the remaining tablespoon of oil. Add the grated ginger, garlic, and chopped chili. Sauté for about 30-60 seconds, stirring constantly, until fragrant. Then add the freshly ground cumin and coriander, turmeric, and garam masala. Sauté for another 30 seconds, stirring.

Ingredients: Rapeseed oil, Fresh ginger, Garlic, Papryczka chili, Cumin seeds, Coriander seeds, Ground turmeric, Garam masala
Frying the spices in fat is another key step. It allows their flavor and aroma to fully develop. Be careful not to burn them, as they will become bitter.
9

Add the diced sweet potatoes to the pot with aromatic spices and sauté for 2-3 minutes, stirring to coat them in the spices. Then pour in the canned tomatoes, coconut milk, and all the liquid left from cooking the beef. Mix well, bring to a boil, then reduce the heat and simmer covered for 15-20 minutes, until the sweet potatoes are tender.

Ingredients: Sweet potato, Canned diced tomatoes, Coconut milk (full-fat)
Check the softness of the sweet potatoes by piercing one piece with a fork – it should go in easily. If the sauce is too thick, you can add a little hot water.
10

When the sweet potatoes are soft, add the shredded beef and the drained and rinsed chickpeas to the sauce. Gently mix everything together. Cook on low heat uncovered for another 5-10 minutes to allow the flavors to meld and the sauce to thicken slightly. Finally, taste and season with salt and pepper to your liking.

Ingredients: Beef (e.g. brisket, shoulder), Canned chickpeas, Salt, Pieprz czarny świeżo mielony
This last cooking step allows the meat to absorb the delicious curry sauce. The stew should be very thick so that it doesn't soak the bread too quickly.

Preparing the bread and toppings

11

While the curry is finishing cooking, prepare the toppings. Slice the red onion into very thin wedges. In a small bowl or jar, mix the vinegar, sugar, a pinch of salt, and 100 ml of hot water until the sugar and salt dissolve. Pour the marinade over the onion and set aside for at least 15 minutes.

Ingredients: Red onion, Rice vinegar or apple cider vinegar, sugar, Salt
Use a mandoline to slice the onion if you have one – you'll get perfectly thin slices. This quick-pickled onion will add crunch, acidity, and a beautiful color to the dish.
12

Prepare the bread 'bowls'. Cut a large loaf of bread in half or into four equal parts (depending on how large portions you want to serve). Hollow out the inside of each part using a knife and your fingers, leaving walls and a bottom about 2-3 cm thick. Be careful not to pierce the bottom! Keep the removed bread as it will be used for dipping in the sauce.

Ingredients: Wheat bread (large, unsliced loaf)
First, use a sharp knife to cut a square or rectangle inside the skin, then gently remove the inside with your fingers. Try to leave as much flesh as possible attached to the skin so that the 'bowl' is stable.

Serving

13

Fill the prepared bread bowls with hot curry stew, mounding it slightly. On top of each serving, place a portion of drained pickled red onion. Optionally, add a dollop of thick yogurt and generously sprinkle with chopped fresh cilantro. Serve immediately, with pieces of hollowed-out bread on the side for dipping.

Ingredients: Wheat bread (large, unsliced loaf), Red onion, Fresh cilantro, Thick natural yogurt (Greek type)
The dish tastes best hot, when the bread starts to slowly soak up the sauce. Eat with your hands or a fork, tearing off pieces of bread and dipping them in the curry. It's part of the whole experience!

Fun Fact

💡

The name 'Bunny Chow' has nothing to do with rabbits. It most likely comes from the word 'Bania' – the name of a caste of Indian merchants who were the first to sell this dish in Durban to workers in need of a cheap and nutritious takeaway meal that could be eaten without a plate and cutlery.

Best for

Kolacja z przyjaciółmi Impreza tematyczna Rozgrzewający obiad w chłodny dzień Comfort food na weekend

Tips

🍽️ Serving

Serve each portion on a separate plate to avoid mess. Next to it, place a 'cap' made from hollowed-out bread, perfect for the first dip in the sauce. A cold, light lager beer or a refreshing, salty yogurt drink like lassi pairs wonderfully.

🥡 Storage

Always store curry and bread separately. The stew can be stored in an airtight container in the fridge for up to 3 days. It can also be frozen. Reheat slowly over low heat, adding a little water if necessary. Always use fresh bread for serving.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Velvety cream of roasted peppers and tomatoes with an artistic swirl of basil oil 75 min

Velvety cream of roasted peppers and tomat...

Soups
Kremowe Gnocchi z Dynią, Szałwią i Prażonymi Orzechami Laskowymi 60 min

Kremowe Gnocchi z Dynią, Szałwią i Prażony...

Anything
Beef roulades 120 min

Beef roulades

Lunches
Spicy Chicken Wings 150 min

Spicy Chicken Wings

Appetizers
Lentil soup 60 min

Lentil soup

Soups
Turkey fillet in cream sauce 60 min

Turkey fillet in cream sauce

Main Dishes

Recipe Categories

Main Dishes
Main Dishes in: Christmas Eve Dinner

Main courses are the heart of every meal - hearty, delicious, and full of nutrients. Meats: beef, pork, poultry, and lamb in various versions. Fish and seafood: baked, fried, grilled, and stewed. Vegetarian dishes: tofu, tempeh, legumes as the main protein. Casseroles: pasta, potato, vegetable wi...

See all recipes in this category
Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
Fusion cuisine
Fusion cuisine

Fusion cuisine is a bold combination of culinary traditions from different corners of the world. Asian-European pairings, Mexican-Japanese experiments, and Mediterranean-Asian fusions. Sushi burritos, ramen burgers, kimchi pierogi, and curry pizza - the boundaries of flavor do not exist. Our reci...

See all recipes in this category
Lunches
Lunches

Lunches are the main meal of the day - filling, balanced, and full of flavor. Traditional two-course lunches: soup and a main dish in Polish tradition. Pork chop with potatoes and cabbage - a classic of Polish lunches. Dumplings with meat, cheese, and fruit - hand-formed delicacies. Beef goulash,...

See all recipes in this category
Reklama