Dear dude...I was wondering if you could do an episode on different salts and how to use them. I bought a bucket lol of Maldon salt, I have violet salt, pink Himalayan, Regular Kosher salt, Mediterranean sea salt..I don't even use regular iodized table salt anymore..but I definitely love salt. And msg. Sorry!!! I am WEEEAAAKKKK!!!! Any advice would help❤️
SMH 🤦♂️🤷♂️🤦♂️🤷♂️🤦♂️ Didn't pre-season lamb with Sgt. Gilbert or salt?! You're killin me smalls! I'm cool with not searing/browning... but Gordon and the French culinary world would be sadly disappointed without seasoning the meat first 😔 Salt per taste/ingredient! You know this, you've only salted the onions so far you donkey!
South African Indian here and long time fan of your channel. You did a great job with this one! Really close to the original. The only thing I'll add is that Lamb and Chicken is traditional. It's not usually made with beef since many Indians are Hindu who don't eat beef
it's funny you say that because I just had a whole bunch arrive today in the mail!! I love them and plan on including them in most curries from here on out
@@thatdudecancook You can freeze them then just throw them in your curry while still frozen. I have a curry plant that is now over a meter tall in a tub and in winter when temps get down in low single figures, I stick it under a palm tree to shelter from frost. I'm in a cold in winter part of NZ as well.
Howzit Dude !!!!!!! Another South African here - so stoked to see a bunny on my favourite cookery channel. If I may - no thyme or grated potato needed. Typically you will / should get one good size piece of potato in each bunny. Bunnies can also be made from sugar / butter beans too, and traditionally speaking lamb isn’t used as often as mutton which takes quite a bit longer but is a lot tastier. You have to serve it with a pickled grated carrot salad with some chopped green chillies as that cuts the fat. If you are feeling brave try a Mutton Breyani. Cheers and thank you for posting! Greg
Did not expect this at all, bunny chows are a big part of my and most south africans childhoods, it so crazy to see you make this. You can really tell it's a proper Durban curry because it has that aggressive red colour, well done man
@@devilliersleroux1299 Haha as a Durban wit ou that went to stellies I couldn't find s good curry spot in cpt or stellies. Will give it a look next time I'm down.
As a professional chef i gotta say, i love you brother, you videos are awesome, educational, fun and your passion is really contagious. You are a real master of your craft. Mad love from Dublin my man
Really excited to try out this recipe. My husband lived in Durban for 2 years and has talked about bunny chow. Can't wait to surprise him with this meal.
Just one more South African Indian chiming in here - You nailed it bru! I would only add one thing to it - the salad. Grated carrots, chopped onions and some vinegar (you can add some green chilli in there if you want to be super authentic). Really simple and served with all Bunny's. I love your channel Sonny!
Quick q if you got the time: I really want to make sour curry but don't know its proper name for a nonfrustrating google 😄 do you know what its called?
Thank you for this bro 🌞 ..I grew up in Durban and there was nothing better after a night out clubbing and drinking than to stop off for a bunny chow afterwards. The perfect hangover cure👍🙂..well done
Your by far my favorite food content creator. Not only is the food amazing looking, your personality and little comedy you throw in there really separates you from the competition
Bunny chow is marvellous. The national dish - Bobotie - Is also well worth a taste. It's a thing on its own really. Like if a Shepherd's Pie had a baby with a Rendang curry. Except eggs. Gotta have raisins though. No raisin love, no go. Comfort value... Extreme.
I’m a South African living in Norfolk, UK. I introduced Durban curry to my elderly friend (85 years old) and he is addicted to it! I taught him how to make perfect Basmati rice so that we both contribute to the meal. Sometimes we make it with pork, other times lamb and sometimes chicken. To be honest with you, I dreadfully miss the flavour of Karoo mutton though. Since I came to the UK, I haven’t eaten mutton once. That is over 25 years! Love your authentic take on the Bunny Chow! Well done!
Biggest Blessing meeting and taking time to knowing others from the world, is the cuisine. Sharing your experiences and understanding what makes you tick is the perfect way to experience cuisine. Mattius, Rodger and Pierre , I love you guy's. BUNNY CHOW CURRY IS THE BEST!!!!.
I think the most amusing thing about this amazing meal is that I learned it from the only other Sonny I know! I regularly watch The Best Ever Food Review Show which, instead of cooking themselves, travels the world to learn primarily the cultural and indiginous food of the people from all over the world. Traditional recipes, street recipes, tribal, etc. And then I discovered another Sonny here and here it is! The full recipe and how to make it from the cooking side of things! Phenomenal! It looks terrific and I can't wait to make it when I have a kitchen again!
100% mate. I've tried and tried to recreate the carrot (carrot, onion, chilli and vinegar (and possibly some sugar?) for those that don't know) salad, and I can never get it right. The salad just cuts through the spicy fatty goodness of the curry.
@@Loukie69 Ayy that sounds about right, What I do is grate the carrot , Finley slice onion , coriander, chilli (for those who do enjoy the extra heat) and a-little sugar most definitely is key ! But the most important stage I think is allowing it to sit for awhile in the vinegar ,mixing every now any then ! The longer the better ! Just allows the carrots to soften and soak up them flavours ! 🙏🏾
I subscribed to your channel a while back and I am pleasantly surprised to see one of my favourites... I live in sunny SA and the bunny, as we call it, is certainly popular in Durban and surrounding areas wherever there's a large Indian population. Your content, passion and humour is really entertaining and informative!
There is a variation of this we have in Nigeria although we don’t really have a legitimate name for it where I come from specifically, usually just call it bread and stew 😂. Great vid sonny !
when i was kid, my mother would cook ground beef in the cast iron pan and then would wipe the still fuming pan with bread and give it to me. i havent tought about that in a while but seeing you dip that bread brought it back
Another South African here, vouching for the authenticity of this dish. Well done, it looks amazing. I recommend anyone to try this, you will not be sorry. Thanks for a great channel.
There's a uk festival caterer that does a sort of bunnychow but it's chilli rather than curry and it's insanely good. Considering it's a festival the price is very reasonable, too. When they hollow out the middle of the loaf, they turn the inner part into garlic bread and put that on the top with some sour cream. For ~£10 it's a really filling and delicious meal. I've never had it as the more authentic curry version, though.
My favorite cooking channel, and I have so many on my subs. Great, likeable presenter. Entertaining, knowledgeable. There is much to learn by watching.
I grew up in South Africa. Bunny chow was the best, cheap meal we could buy, and the best around was a super greasy greek-run café. I lived mos of my time in SA in the highveld, and our version was a bit different. Half loaf of Atlas white, stuffed with slap chips and a curry sauce. Great memories.
Oh man, I remember the 99 cents ''Mutton Bunny and cola'' in the wee, wobbly hours of Sunday morning was a weekly highlight. Cheers for reheating the memories, Sonny.
🇿🇦 Yay! Finally a dish from SA! We used to eat these on the beach when surfing. Bought them from the local kiosk typically owned by Indians. They used to cost like R2 which is 12 cents (American) Next, you gotta make a bobotie, Sonny 🤟🏻
THANK YOU SO MUCH FOR: Giving us a beautifully done video No aggravating music Speaking slowly…cause some of us need it 😜 Providing the information needed to make this recipe YOU are a joy to follow and I appreciate you EMPOWERING me!
What's up dude! I've been trying to grow Rosemary from seed for months so I can use it for cooking and salt. Hardest seed I've worked with... If anyone is trying it trust me skip all your usual seeding techniques and use the wet paper towel trick, it took my germination rate from 0-.0001% to around 50%. Now I just gotta find a way to get these little seedlings to grow into big bushes.
Dude! Your vids are getting better and better, and the food is getting better and better as well! I live for the fridge scenes lol the music is right on! Keep killing the game, dude!!
Your opening statement tells me you've been to 🇿🇦 or heard stories. As a lover of the bunny chow I'm proud you are using your platform to share this gem of a meal to the world 🙌🏽 A tip for anyone having this; it goes down well with an ice cold coke
Long time South African fan, although from Cape Town not Durban, I have been to Durban a couple of times and have had my fair share of bunny chow's. This looks bomb!
The fridge deserved a suplex by the look of that bunny and, of course, the ingredients that went into it. For me, a trip to Durban isn't complete without doing the 'bunny route' (the top 10 Bunny Chow list for the year).
Wow Sonny are you relocating to South Africa? First peri peri chicken and now Bunny chow!😂 I’m impressed! I am South African but living in the US now I love treating my sweet American family to South African dishes and this is definitely next on the list!(I’ll be using your recipe coz everything I’ve made from your videos has been absolutely delicious)
I prefer to crack the cardamom pods as they can explode in the hot oil/fat which can be somewhat dangerous and messy or you can open the pods and add just the seeds. I like to make large batches enough for several meals, put the portions in ziplock bags and freeze them. For myself i find the instant pot pressure cooker work the best time wise and energy wise for curries and stews.
Another fellow Saffa in the comments. This is one of my top 5 dishes of all time! A few of my pointers. Not sure if you have access to "Up to Date" potatoes. (UTD) They are vastly superior to yukon golds. Locally we call them gravy soakers. The gravy and flavour really penetrates deep. Mutton brings more to the party in terms of flavour. Needs a little bit longer cooking time, but well worth it. I serve mine with the bones. Durban curries tend to be a little hotter than your average curry. It is because we like to add some bird's eye chilies in there as well. Work on 1 bird's eye per patron/guest. It should never be crazy hot. You really want to be able to discern all those layers of flavours. But breaking out in a little sweat while eating is a good thing. One addition would be curry leaves that you use like bay leaves. (From the Murraya Koenigii tree) I actually add both. 2 bay, and about 10 - 15 curry leaves. They are small. To switch it up a bit, you can make this then make a Roti wrap with this on the inside. Your spice mix is SPOT ON!!!! Even South African Tubers get this wrong sometimes. Well done... Looks like this dude can really cook!
For 21 FREE meals with HelloFresh plus free shipping, use code THATDUDECANCOOK21
at bit.ly/3FxX07G!
Could you do this vegetarian? Maybe mushrooms
fuck that pyramid scheme
Dear dude...I was wondering if you could do an episode on different salts and how to use them. I bought a bucket lol of Maldon salt, I have violet salt, pink Himalayan, Regular Kosher salt, Mediterranean sea salt..I don't even use regular iodized table salt anymore..but I definitely love salt. And msg. Sorry!!! I am WEEEAAAKKKK!!!! Any advice would help❤️
SMH 🤦♂️🤷♂️🤦♂️🤷♂️🤦♂️ Didn't pre-season lamb with Sgt. Gilbert or salt?! You're killin me smalls!
I'm cool with not searing/browning... but Gordon and the French culinary world would be sadly disappointed without seasoning the meat first 😔
Salt per taste/ingredient! You know this, you've only salted the onions so far you donkey!
South African Indian here and long time fan of your channel. You did a great job with this one! Really close to the original. The only thing I'll add is that Lamb and Chicken is traditional. It's not usually made with beef since many Indians are Hindu who don't eat beef
And some of the best curry joints make it with mutton which I prefer over lamb.
Dude, he didn't even use the correct bread. Bread makes the Bunny good.
As a South African I can vouch for my fellow countrymen, when I say this is a Gem of South African delicacy...🇿🇦❤️❤️🇿🇦
Don't vouch for me, he used the wrong bread. Even dried curry leaves.
As a South African from Durban, I can say this is authentic 🙌 big ups Sonny! Hit me up for some curry leaves, that will next level your curries. 👌
it's funny you say that because I just had a whole bunch arrive today in the mail!! I love them and plan on including them in most curries from here on out
Jinne Ja pappie!! Lyk baie lekker! 🎉
@@ulrichkruger can always rely on my fellow Afrikaners to keep things classy 😂
Why do you call it "bunny" chow?
@@thatdudecancook You can freeze them then just throw them in your curry while still frozen. I have a curry plant that is now over a meter tall in a tub and in winter when temps get down in low single figures, I stick it under a palm tree to shelter from frost. I'm in a cold in winter part of NZ as well.
My guy, love you are exposing the world to South African cuisine! Heavily underrated 🇿🇦 ❤
Agreed!
Criminally underrated boi🫡🫡
As someone from Durban I was so stoked that Sonny did a dish from home!!!
And did the fridge just got a 1 up on him? 🤣
Best South African curry I've seen from a non-local. Lekker stuff!
True Story!!!!!
This is some Grey Street level food.
As a South African, you really out did yourself big ups. You deserve the Uncle Title😆👑
Howzit Dude !!!!!!!
Another South African here - so stoked to see a bunny on my favourite cookery channel. If I may - no thyme or grated potato needed. Typically you will / should get one good size piece of potato in each bunny. Bunnies can also be made from sugar / butter beans too, and traditionally speaking lamb isn’t used as often as mutton which takes quite a bit longer but is a lot tastier. You have to serve it with a pickled grated carrot salad with some chopped green chillies as that cuts the fat. If you are feeling brave try a Mutton Breyani. Cheers and thank you for posting! Greg
Did not expect this at all, bunny chows are a big part of my and most south africans childhoods, it so crazy to see you make this.
You can really tell it's a proper Durban curry because it has that aggressive red colour, well done man
As a South African, I approve of this dish and this recipe.
Baie dankie vir alles!!
Jy is baaie Welkom maneer!
@@thatdudecancook Jy is baie welkom en ek is bly jy kan die lekker disse van Suid Afrika geniet!
@@thatdudecancookoh , lekker jy ken Afrikaans so bietjie !!!
As a Afrikaner I feel proud when people learn my home language.
BUNNY CHOW BUNNY CHOW BUNNY CHOW CHOW CHOW!!!
No fair, i just ate . You just had to upload now 😫
Im hungry hungry hippo to the darkest it right now
Get in my belly now in my belly now now now!!
You should do a Rabbit recipe..lovely meat .
Bella Ciao lol
Im South African/Indian and well done bra you really captured what a bunny chow is. Plus extra points for getting in there with your hands
hands are the way!
Aweeeeee!!! Love me some bunny chow. From stellenbosch. Have you ever been to Indian bazaar in cpt?
@@devilliersleroux1299 Nah but I have had from a place called Anvers in Durban Central don't think it's around anymore though
Right!!!! Even subscribed for this recipe (and eating that bunny the right way 😊)
@@devilliersleroux1299 Haha as a Durban wit ou that went to stellies I couldn't find s good curry spot in cpt or stellies. Will give it a look next time I'm down.
My south African friend talks about bunnychow non-stop I can't blame em it looks delicious
This video makes me so excited as a Durban South African to see ! And you nailed it btw
As a professional chef i gotta say, i love you brother, you videos are awesome, educational, fun and your passion is really contagious. You are a real master of your craft. Mad love from Dublin my man
Really excited to try out this recipe. My husband lived in Durban for 2 years and has talked about bunny chow. Can't wait to surprise him with this meal.
This is why it's great being in the UK, the curry market is huge over here so all those spices are in the local supermarket
Just one more South African Indian chiming in here - You nailed it bru! I would only add one thing to it - the salad. Grated carrots, chopped onions and some vinegar (you can add some green chilli in there if you want to be super authentic). Really simple and served with all Bunny's. I love your channel Sonny!
Quick q if you got the time: I really want to make sour curry but don't know its proper name for a nonfrustrating google 😄 do you know what its called?
@@tessasilberbauer6219 are you talking about sour dhal ( its like a lighter dhal with sour herbs)
@@MarkDC734 aaand there is the problem: I don't know :D but I will look up recipes with that title, thank you 😁
Thank you for this bro 🌞 ..I grew up in Durban and there was nothing better after a night out clubbing and drinking than to stop off for a bunny chow afterwards. The perfect hangover cure👍🙂..well done
Your by far my favorite food content creator. Not only is the food amazing looking, your personality and little comedy you throw in there really separates you from the competition
The bread bowl idea is just the perfect way to eat this!
I'm always down with food that doesn't involve cutlery
@@thatdudecancook the bestest food requires you to wash your face as well as your hands!
Bunny chow is marvellous. The national dish - Bobotie - Is also well worth a taste. It's a thing on its own really. Like if a Shepherd's Pie had a baby with a Rendang curry. Except eggs. Gotta have raisins though. No raisin love, no go. Comfort value... Extreme.
I’m a South African living in Norfolk, UK. I introduced Durban curry to my elderly friend (85 years old) and he is addicted to it! I taught him how to make perfect Basmati rice so that we both contribute to the meal. Sometimes we make it with pork, other times lamb and sometimes chicken. To be honest with you, I dreadfully miss the flavour of Karoo mutton though. Since I came to the UK, I haven’t eaten mutton once. That is over 25 years!
Love your authentic take on the Bunny Chow! Well done!
Mutton, Sheep meat, is best for the curry and you gotta make a carrot salad to go with the bunny. Great job on the curry it looks pretty good.
Fantastic job! Try curry leaves, carrot salad, more gravy
Im South African. I was super happy to hear you say Bunny Chow. 😮🎉🎉🎉
Biggest Blessing meeting and taking time to knowing others from the world, is the cuisine. Sharing your experiences and understanding what makes you tick is the perfect way to experience cuisine. Mattius, Rodger and Pierre , I love you guy's. BUNNY CHOW CURRY IS THE BEST!!!!.
I think the most amusing thing about this amazing meal is that I learned it from the only other Sonny I know! I regularly watch The Best Ever Food Review Show which, instead of cooking themselves, travels the world to learn primarily the cultural and indiginous food of the people from all over the world. Traditional recipes, street recipes, tribal, etc. And then I discovered another Sonny here and here it is! The full recipe and how to make it from the cooking side of things! Phenomenal! It looks terrific and I can't wait to make it when I have a kitchen again!
🇿🇦🇿🇦🇿🇦 Kota and Bunny Chow. Mzansi vibes.
South African here, The bunny Chow is spot on
Wow never would've thought you'd do a recipe on our bunny chow👏
I want you to treat me like that fridge 😩😩
Ahhh you made a bunny chow video!! Feeling proud 🇿🇦
🇿🇦🇿🇦🤞🏽!! The one thing that elevates this dish is the carrot side salad ! 🙏🏾
100% mate. I've tried and tried to recreate the carrot (carrot, onion, chilli and vinegar (and possibly some sugar?) for those that don't know) salad, and I can never get it right. The salad just cuts through the spicy fatty goodness of the curry.
@@Loukie69 Ayy that sounds about right, What I do is grate the carrot , Finley slice onion , coriander, chilli (for those who do enjoy the extra heat) and a-little sugar most definitely is key ! But the most important stage I think is allowing it to sit for awhile in the vinegar ,mixing every now any then ! The longer the better ! Just allows the carrots to soften and soak up them flavours ! 🙏🏾
Sonny! I'm from South Africa and we lurv us some bunny chow. Only thing you missed was toasting the top of that bunny chow
I subscribed to your channel a while back and I am pleasantly surprised to see one of my favourites... I live in sunny SA and the bunny, as we call it, is certainly popular in Durban and surrounding areas wherever there's a large Indian population.
Your content, passion and humour is really entertaining and informative!
There is a variation of this we have in Nigeria although we don’t really have a legitimate name for it where I come from specifically, usually just call it bread and stew 😂. Great vid sonny !
when i was kid, my mother would cook ground beef in the cast iron pan and then would wipe the still fuming pan with bread and give it to me.
i havent tought about that in a while but seeing you dip that bread brought it back
you missing the carrot salad
As a South African from Durban I gotta say that you done well, son. Love your videos. Most insightful RUclips chef out there
I lived near Durban for the first two thirds of my life, been in N Ireland for nearly 20 years. Omigosh, this made me so homesick!
You need to come back to KZN
Another South African here, vouching for the authenticity of this dish.
Well done, it looks amazing.
I recommend anyone to try this, you will not be sorry.
Thanks for a great channel.
We love a good bunny chow in ZA
Good job. Only missing the side salad it goes with, and this is carrot with onions and green chillies.
There's a uk festival caterer that does a sort of bunnychow but it's chilli rather than curry and it's insanely good. Considering it's a festival the price is very reasonable, too. When they hollow out the middle of the loaf, they turn the inner part into garlic bread and put that on the top with some sour cream. For ~£10 it's a really filling and delicious meal. I've never had it as the more authentic curry version, though.
Thanks for featuring one of South Africa’s fav!! 👏🏾👏🏾
This is getting made asap! Thanks for the vid!! 🔥
Well done!! As a South African I am very proud to see one of our signature dishes being enjoyed and shared with the world. Great job!!
Proper potatoes in the curry . and carrot n Chilli served om the side . Thank u for an excellent video
My favorite cooking channel, and I have so many on my subs. Great, likeable presenter. Entertaining, knowledgeable. There is much to learn by watching.
I grew up in South Africa. Bunny chow was the best, cheap meal we could buy, and the best around was a super greasy greek-run café. I lived mos of my time in SA in the highveld, and our version was a bit different. Half loaf of Atlas white, stuffed with slap chips and a curry sauce. Great memories.
As a South African 🇿🇦🇿🇦, this is an amazing dish, you make us proud, love you channel
Good Lord! The way you continue to hit me with new cooking thoughts and ideas blows my mind.
Cooking the lamb curry over a wood fire just adds another level of flavour.
8:18 casually looking for a fridge to pounce after biting that bread
Wow, this looks great. I've never seen shredded potato used as a thickener and I am so stoked to learn it.
this is a must try. thanks Chef
I am from
Durban, and this bunny chow looks pretty legit.
Oh man, I remember the 99 cents ''Mutton Bunny and cola'' in the wee, wobbly hours of Sunday morning was a weekly highlight. Cheers for reheating the memories, Sonny.
🇿🇦 Yay! Finally a dish from SA! We used to eat these on the beach when surfing. Bought them from the local kiosk typically owned by Indians. They used to cost like R2 which is 12 cents (American)
Next, you gotta make a bobotie, Sonny 🤟🏻
Hee I don't think you could buy a chappies for 2 bucks nowadays.... lucky if you find one for 50 now
Your bunny looks like it's straight out of Durbs. Awesome to see some of our local favourites on your channel.
Looks amazing. Like a proper bunny chow. You need to come to South Africa and taste it the authentic way.
Now u can try and make malva pudding or milk tart for a south african dessert
You nailed is, as a South African I've had loads of these. You rock.
Literally love Bunny Chow!! Thanks so much for this!!
THANK YOU SO MUCH FOR:
Giving us a beautifully done video
No aggravating music
Speaking slowly…cause some of us need it 😜
Providing the information needed to make this recipe
YOU are a joy to follow and I appreciate you EMPOWERING me!
What's up dude! I've been trying to grow Rosemary from seed for months so I can use it for cooking and salt. Hardest seed I've worked with... If anyone is trying it trust me skip all your usual seeding techniques and use the wet paper towel trick, it took my germination rate from 0-.0001% to around 50%. Now I just gotta find a way to get these little seedlings to grow into big bushes.
A Bunny Chow is my all time favourite food!!!
Two things!
1. You're like... Steve Buscemi's son
2. Your recipes are awesome.
Mad respect from South Africa!
you can be proud of yourself, as Durbanites from South Africa we are very proud of you. Well done.
One of my favorite things to eat when I worked in Africa. You should do vetkoek next
Yes aaah boy!!! I'm from Cape Town South Africa, this is definitely a good recipe for a quality bunny chow. Nice one sunny!
Dude! Your vids are getting better and better, and the food is getting better and better as well! I live for the fridge scenes lol the music is right on! Keep killing the game, dude!!
Your opening statement tells me you've been to 🇿🇦 or heard stories. As a lover of the bunny chow I'm proud you are using your platform to share this gem of a meal to the world 🙌🏽
A tip for anyone having this; it goes down well with an ice cold coke
Long time South African fan, although from Cape Town not Durban, I have been to Durban a couple of times and have had my fair share of bunny chow's. This looks bomb!
Yes man, You’re on the money,
Much respect from South Africa.
Sonny, you legend! Everyone of your recipes are exceptional, but this one is extra special - well done bro!
i love your videos keep it up i will make it with my mom i will update
Not related to this dish, but I recall enjoying Hasenpfeffer as a kid when the neighbors invited us over when living in Germany.
Mmmm delicious soap. Cilantro is great!
The fridge deserved a suplex by the look of that bunny and, of course, the ingredients that went into it. For me, a trip to Durban isn't complete without doing the 'bunny route' (the top 10 Bunny Chow list for the year).
That looks Fabulous, the color is amazing
Wow Sonny are you relocating to South Africa? First peri peri chicken and now Bunny chow!😂 I’m impressed! I am South African but living in the US now I love treating my sweet American family to South African dishes and this is definitely next on the list!(I’ll be using your recipe coz everything I’ve made from your videos has been absolutely delicious)
Marcus will eat anything as long as somebody else is cooking it, however he hit the jackpot with that dude right there 😁😁😁😁😁 aahahahahahahahahaaha!
This dude that can cook looks and sounds like a famous actor named Giovanni Ribisi!
Oh hell yeah, bunny chow is what brings a nation together. Lekker ekse 😂
Channel name says it all. DAAAAAMN!
You create smell-a-vision urges that are unrivaled.
Ayyy the bunny chow making headlines! Your recipe is spot on, so glad this wonderful creation can be shared with the rest of the world!
i love thosis guy. he doesnt have to compete with other cooking content he just beats his frig. love you man
I can dig on that "let it breathe" sentiment.
I prefer to crack the cardamom pods as they can explode in the hot oil/fat which can be somewhat dangerous and messy or you can open the pods and add just the seeds. I like to make large batches enough for several meals, put the portions in ziplock bags and freeze them. For myself i find the instant pot pressure cooker work the best time wise and energy wise for curries and stews.
From Durban, South Africa… I’ll subscribe for that bunny chow.
Reminds me of Moroccan feasts. Sitting on pillows, no silverware, and eating with the hands.
I love how versatile Sonny is. 🤟
Thanks for the recipe. I enjoy your channel.
bunny chow for Year of the Rabbit! Lunar New Year is coming Jan 22nd!
I think I will make this dish and then beat my fridge too LOL. Amazing!
Another fellow Saffa in the comments.
This is one of my top 5 dishes of all time!
A few of my pointers.
Not sure if you have access to "Up to Date" potatoes. (UTD) They are vastly superior to yukon golds. Locally we call them gravy soakers. The gravy and flavour really penetrates deep.
Mutton brings more to the party in terms of flavour. Needs a little bit longer cooking time, but well worth it.
I serve mine with the bones.
Durban curries tend to be a little hotter than your average curry. It is because we like to add some bird's eye chilies in there as well. Work on 1 bird's eye per patron/guest. It should never be crazy hot. You really want to be able to discern all those layers of flavours. But breaking out in a little sweat while eating is a good thing.
One addition would be curry leaves that you use like bay leaves. (From the Murraya Koenigii tree) I actually add both. 2 bay, and about 10 - 15 curry leaves. They are small.
To switch it up a bit, you can make this then make a Roti wrap with this on the inside.
Your spice mix is SPOT ON!!!! Even South African Tubers get this wrong sometimes.
Well done... Looks like this dude can really cook!