Street Food Series: Bunny Chow

By on January 31, 2011 in Street Food, Vegan, Vegetarian, Winter
Bunny Chow has nothing to do with lettuce.  According to Troth Wells, author of The World of Street Food, this dish of lentil curry served in a container of bread had its origins in apartheid policies.  Segregation rules meant that restaurants could not serve “colored” people, so curry shops came up with an ingenious take-out method for their customers: a hollowed-out loaf of bread, filled with curry.  Why is it called “bunny chow?”  Wells offers this history: “Indian playwright Ronnie Govender suggests that eating houses in Grey and Victoria streets in Durban served a distinctive Gujarati vegetarian dish called a bhunia and this gave rise to ‘bunny.’  And chow has meant ‘food’ since the Chinese workers built the mid-West railways in the U.S.”  Sounds plausible.  At any rate, the bread makes not only a great container, the scooped-out interior is perfect for soaking up the curry.

I like lentil curry in almost any form, but I especially like ones made with coconut milk.  Below is my version, which I served in a loaf of sourdough.

Bunny Chow

2 teaspoons olive oil
1 medium onion, peeled and chopped
2 large carrots, trimmed and chopped
3 cloves garlic, peeled and crushed
1-2 teaspoons hot chile paste
1-2 tablespoons Madras curry powder
1 teaspoon turmeric powder
2 cups brown lentils
1 cup yellow split peas (or use all lentils)
6 cups water
1 15-ounce can light coconut milk
1 15-ounce can diced tomatoes with juice
salt, to taste

In a large saucepan heat the olive oil over medium-high heat.  Add the onion and carrots and saute until the onions soften.  Add the garlic, chile paste, curry powder, and tumeric, and cook for 1-2 minutes, or until fragrant.

Stir in the lentils, split peas, water, coconut milk, and tomatoes with juice.  Bring the mixture to a simmer and cover the pot.  Cook for 40-50 minutes, or until the lentils are tender but not mushy.  Add additional water if the mixture seems too dry.  Salt to taste, and serve in a hollowed-out loaf of bread, with the interior bread chunks on the side for dipping.  Good garnished with fresh cilantro.

Thanks for reading,

-Angela

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5 Responses to Street Food Series: Bunny Chow

  1. veena krishnakumar February 1, 2011 at 8:11 am #

    wow!!!!!!!!looks very delicious. Am sure my daughter would love this. mmmmm….Madras curry powder….that name is very inviting(me from madras:-) )

    Reply
  2. All That I'm Eating February 1, 2011 at 7:57 pm #

    This looks great. I love it when you can eat the bowl the food comes in! It looks so warming and comforting.

    Reply
  3. Angela FRS February 2, 2011 at 1:43 am #

    Oh, me too! Edible bowls are the best–and Veena, Madras is the best curry powder :)

    Reply
  4. Yenta Mary February 3, 2011 at 12:23 pm #

    Always a teacher … :) Not only do I now get a fabulous recipe (LOVE lentils, especially with coconut milk), but I've learned something new today!

    Reply
  5. Beatrice February 6, 2011 at 4:58 pm #

    Lentils + curry + coconut milk sounds wonderful — this is going on my "to make" list!

    Reply

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