Bunny Chow

I have always felt that I would have traveled the world by the tender age of forty-eight. That has not been the case. However, the world has come to me through people.

I have recently had the opportunity to work with a young man from South Africa. His name is Khulekani. In South Africa a given name has meaning, they don’t lack in syllables and sound percussive. His name means, “to pray". Khulekani grew up in Durban, South Africa, a coastal city in eastern South Africa. Durban is known for its many influences. Among them are African, Indian, and colonial.

Khulekani knew from a young age that he loved to cook. Initially, he was discouraged to pursue professional cooking because it was considered "women's work". It didn't take too long to convince his family that he would like to attend a culinary arts college.

How did he convince his family, you might ask? Khulekani prepared many evening meals for them; then they were convinced! How wonderful it must have been to come home to a dinner already prepared.

Khulekani came to the United States as part of an exchange program. He misses his family and cricket but has an opportunity to learn pastry and listen to his favorite hip hop artist Jay Cole.

Khulekani describes, " The streets of Durban are filled with people. When the heat of day is upon Durban, the restaurants fill to capacity. Not to worry, there are plenty of street vendors to feed everyone.

This is how Khulekani likes it because this is also when the streets are filled with music and dancing. This is also a great time to enjoy "bunny chow " and a ginger soda.

I am grateful that he was successful in his endeavors so that I can share this amazing South African dish with you

Bunny chow

Bunny chow, can be prepared with any protein, I used chicken thighs.

¼ cup canola oil

2 tbsp. cumin

2 tbsp. coriander

1 tsp. cardamom

¼ tsp. clove

1 tbsp. ginger, grated

2 tbsp. garlic, fine dice

2 cups onions, ¼ inch dice

1 cup tomatoes, rough chop

5 lbs. chicken thighs , trimmed and cut into ¼ inch strips.

2 cups potatoes, peeled ½ inch dice

To Taste Salt and Pepper

Pour half the canola oil on the chicken thighs. Add the spices and mix to coat the chicken evenly. Pour the remaining oil in a Dutch oven on med to high heat. Sear the chicken until golden brown. Add the onions and sauté until onions are translucent. Add tomatoes and diced potatoes. At this point, I added about one cup and a half of chicken broth, vegetable broth will do fine. Cover and simmer for one hour.

Carrot slaw

4 each carrots peeled and grated

1 tbsp. sugar, brown sugar or honey are always a good substitute

Juice of ½ lemon

Salt and pepper to taste

Optional: A tbsp. of fresh herbs parsley or cilantro cut into ribbons would be nice.

Put all of the ingredients in a bowl and mix to combine. Let this sit for an hour or so to let the flavors infuse.

To plate the dish you need a “Bunny” or a bun! No, this dish does not contain rabbit. What were you thinking? (Although, it would be delicious if it did!) I used a small French boule but you could use just about any bread. Stick to crusty bread like Challah, sourdough or any loaf that will hold up to the chow.

First step is to cut off the top and hollow out the loaf a bit and ladle the chow, into the hollowed out loaf. Garnish with the carrot slaw.

This trip to South Africa has left me with the desire to travel to another location. I didn’t physically travel there but my palate has traveled to Durban, South Africa.

Where shall I travel next?

Like and share this blog or send us an email.

Love April