Flavorful World of Bunny Chow

Welcome to our Flavorful world of Bunny Chow!!  

If you're looking to embark on a culinary adventure that combines bold spices, aromatic flavors, and a unique South African twist, you have come to the right place.  Bunny Chow, a beloved street food originating from Durban, is a culinary delight that will transport your taste buds to new heights.

Join us as we explore the rich history and tantalizing flavors of this iconic dish, and learn how to re-create it in your very own kitchen.

Get ready to experience a taste sensation like no other, as we dive into the wonderful flavorful world of BUNNY CHOW!!

Just a very quick History on the Bunny Chow

Legend has it that this is the home of the original bunny chow in Durban South Africa

Round about that time in the history of South Africa, the migrant Indian workers were brought into, what was then known as Natal (now known as Kwazulu-Natal), to work the sugar cane plantations. 

These workers had to find a way to carry their lunches to work and very cleverly found that by hollowing out a loaf of bread they could easily transport their vegetarian curries into the sugar canes for eating at lunch time.

There are many stories circulating as to the origin of this spicy meal and the one that we tend to believe, is that it started on the East Coast of South Africa in the Durban Indian Community, and is believed to have started sometime in the early nineteen forties.

"Hoity Toity" Bunny Chow

This is how they have   progressed through the years and are available in the best hotels in Durban, and every other eating place you can imagine.

Plating

Flavorful World of Bunny Chow

No plates required, it is served in a half or quarter loaf of bread. 

Adders - Sambals

As the love of this type of eating curry grew,  all sorts of extra's have been added:

• A  side portion of grated carrots.
• Chopped chilli and onion salad.
• Chutney.

But it will still be recognized for it's key characteristic which is when the gravy from the curry filling soaks into the walls of the bread.

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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