In South Africa, we have the usual collection of generic international street food like hamburgers, fried chicken, or fish and chips, but here and there you will find some truly South African food being sold on the streets.
Uputhu, a stiff maize porridge, is commonly sold to commuters with a ladleful of stew. Boerewors rolls (spicy South African sausage, barbecued and served in a roll) are popular throughout the country and almost every shopping center has a vendor outside selling these on a Saturday morning. Or you could head for Durban in Kwa-Zulu Natal to sample another home-grown favorite: bunny chows.
1 kg lamb, cubed
1 medium onion, sliced thinly into rings
2 large tomatoes or 1x400g tin chopped tomatoes
2 Tbsp vegetable oil
2-3 curry leaves
1 stick cinnamon
4 green cardamom pods, lightly crushed
1½ tsp crushed ginger
1½ tsp crushed garlic
4 tsp Durban masala (or substitute shop-bought curry powder, as hot or mild as you like)
1 tsp ground turmeric
2 tsp garam masala
3-4 potatoes, cubed
1 or 2 (depending on the size) crusty, square loaves of bread Fresh coriander leaves to garnish
- Cube the meat and slice the onion; peel and dice the tomato.
- Heat the oil and add the cinnamon stick, cardamom pods, onion and curry leaves. Fry until the onion is light golden brown in color.
- Add the masala mix (or curry powder), turmeric, ginger, garlic and tomato. Cook over medium heat, stirring occasionally, until the mix resembles a puree.
- Add the meat and cook for about 10 minutes. Then add the potatoes and about 1/4 cup of water. Lower the heat and simmer over low heat until the meat is tender and the potatoes cooked. Keep an eye on it to make sure the bottom of the pot does not burn.
- When the meat is cooked through and the potatoes are tender (about 30 minutes), add the garam masala mixture. Test for seasoning and add salt if necessary. Simmer for a further 10 minutes on a low heat.
- In the meantime, take a fresh loaf of white bread – it needs to be crusty on the outside with a nice, soft crumb. Little farmhouse loaves half the size of standard loaves are ideal. Halve the loaf and scoop out the soft white crumb, leaving the crust to form a “bowl”.
- Spoon the curry into the half loaf and serve, garnished with coriander leaves. The soft crumb can be dipped into the curry and eaten as well.