Jackfruit Bunny Chow
Jackfruit curry is cooked with tomatoes, ginger, potatoes, onions and spices then stuffed into the center of a hollowed out half-loaf of white bread. This unique South African street food was invented by Indian immigrants in Durban and is typically eaten without utensils.
Total Time: 1 hour
Servings: 10Ingredients
3 Tbsp extra virgin olive oil
2 cups yellow onion, small dice
2 Tsp ginger, minced
¼ cup garlic, minced
1 ½ Tbsp habanero chili, deseeded, minced
1 can (95 oz.) DOLE Young Green Shredded Jackfruit, drained
2 Tbsp cumin
2 Tbsp coriander, ground
1 Tbsp garam masala
1 Tbsp turmeric
2 cups tomatoes, crushed
½ cup water
2 tsp kosher salt
1 qt coconut milk
2 cups red potatoes, small dice
1 cup cilantro, minced
5 pullman loaves
Directions
- Heat the oil in a large pan on medium heat. Add the onion, ginger, and garlic. Soften for 4-5 minutes, stirring regularly. Next, add the chili. Stir well and cook for another couple of minutes.
- Add the jackfruit pieces, cumin, coriander, garam masala, and turmeric. Stir well for a minute or so, using a wooden spoon to break apart some of the jackfruit for a mix of chunks and stringy pieces.
- Next, add the tomatoes and break these apart with a spoon. Add the water. Add salt and simmer on low heat for 10 minutes, adding extra water if necessary.
- After 10 minutes, add the coconut milk and potatoes. Stir well, bring to a gentle simmer, and cook for a further 10 minutes or until the curry is thick and creamy, and potatoes soft and tender being careful not to let the coconut milk boil.
- Once thick and creamy, stir in the cilantro. Adjust the seasoning and serve inside half of a Pullman loaf with 2/3 of its center bread removed creating a “bowl” like cavity.
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