Bunny Chow is a South African street food classic – known colloquially as ‘bunny’. Chunks of meat, pulses or beans are cooked low and slow in a spiced curry sauce, then dosed out into the middle of big slabs of bread. Rip and dip this into the sauce to scoop up every last bite!
Here, we’ve used Great British Food Award-winning Ananda’s Gourmet’s Chana Masala spice kit as the base for a high-protein, high-fibre version.
Ingredients (serves 4)
- 1 pack Ananda’s Gourmet Spice Kit – Chana Masala
- 1 onion
- 5cm ginger
- 1 clove garlic
- 2 tins mixed beans
- 225g chopped tomatoes
- 1 green chilli, finely chopped
- Oil for cooking
- White unsliced loaf bread
- Salt
To serve
- Fresh coriander, finely chopped
- Mango chutney
Method
1. Slice and finely chop the onion. Grate the ginger and garlic.
2. Cut the loaf into 2 pieces and remove the filling, tearing this into chunks.
3. In a pan warm 4tbsps oil and add spice pack 1. Add the onions, cook for 1 minute.
4. Add the garlic and ginger, cook for another minute. Add the second spice pack and cook for another minute.
5. Add the tinned tomatoes and cook for 5 minutes with lid. Add the beans and 300ml water and simmer for 10 minutes.
6. Add the final spice pack and cook for 3 minutes. Add salt and chilli to taste.
7. Decant into your ‘bread bowls’, top with coriander and serve.
