Boerewors Bunny Chow, Photo Credit www.crushmag-online.com
Slightly different take on the classic bunny-chow filled with curries from Durban with mutton or chicken. My version is closer to a chutney, my stepdad who was from Durban use to make this curry/chutney with potatoes served on a thick slice of buttered white bread, the same effect is enjoyed as the sauce is soaked into the bread making it as memorable as my early childhood, this has always remained one of my favourite chows. Serve the bunny chow with a carrot and onion salad with chilli and coriander.
Yield: 4
INGREDIENTS
4 – ¼ loaves bread
2-3 onions chopped fine
Ghee as needed
4-5 tomatoes grated whole
2 tbsp curry powder
1 tsp turmeric
1 tsp cumin seeds toasted
1 tsp coriander seeds toasted
10 ea curry leaves
1 tbsp chopped ginger
1 tsbp chopped garlic
2-3 chili
Bunch coriander
3 potatoes cubed
800g – 1 kg Boere wors
METHOD
Sweat the onions in ghee in a medium sized pot on a low heat until translucent and soft add ginger, garlic, chillies with cumin, coriander and mustard seeds continue to cook slowly without burning for about another 5 min
Add the curry leaves and curry powder and slowly cook out completely do not burn.
Add tomato and continue to cook for about 30 minutes, add potatoes and cook until soft.
During the process the boerewors can be given a colour on grill without cooking through. Cut into 2 cm pieces and add to sauce, cook until boerewors is cooked through. I like to cook it a little longer just to get some more of the flavours to develop. Adjust seasoning
Add coriander and serve in hollowed out bread.
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