According to GETAWAY magazine, here is a list of the top 3 places in Durban for the BEST bunny chows….
Jonnie’s Roti: Sparks Road
Indian Connection : 485 Windermere Road, Morningside, 031-312-1440
Britannia Hotel : 1299 Umgeni Road, 031-303-2266
And for those budding indian food cooks out there here is the recipe to make your own!
- 1 loaf bread, white, unsliced, flat-topped
- 1 star anise
- 1 cinnamon stick
- 3 whole cardamom pods
- 1/2 teaspoon fennel seed
- 1/2 teaspoon cumin seed
- 1/2 cup oil
- 1 onion, chopped
- 3 tablespoons garam masala
- 1 teaspoon ground coriander (seeds)
- 1 teaspoon hot ground pepper (like cayenne)
- 2 teaspoons turmeric
- 2 tomatoes, medium, chopped
- 2 lbs leg of lamb, in cubes (or beef)
- 4 garlic cloves, finely chopped
- 2 teaspoons ground ginger
- 6 curry leaves
- 2 potatoes, large, in cubes
- cilantro (optional)
Fry all the ingredients listed under “Whole Spices” until the onion is glassy.
Add the list called “Fine Spices”.
Stir and fry until the spices stick to the bottom of the pot.
If you don’t have a good Teflon-coated pot, go and buy a cheap one first.
Now add the tomatoes, and stir until everything sticking to the pot bottom comes loose.
Add the meat, ginger, garlic and curry leaves.
Simmer for half an hour or more, until the meat is almost tender, then add a little water and the potato cubes.
Simmer until meat is tender.
It should be the unsliced rectagular loaf with the flat top, known in South Africa as a “Government sandwich loaf”.
You could cut the bread across into two, three or four even chunks, depending on how hungry the eaters will be.
Whatever you decide, with a sharp knife cut out most of the soft white bread, leaving a thick wall and bottom. Keep the bread you removed.
Ladle the curry into the hollows, and then put back on top the bread you removed. You could use this bread to help eat the curry, as “this is ALWAYS eaten with the hands”.