Bunny Chow

Ingredients for 8 servings:

• 500 g minced beef or lamb, as desired
• 1 small butternut squash, approx. 600 g
• 2 m.-sized sweet potatoes
• 3 carrots
• 2 onions
• 5 cm ginger, fresh
• 4 pieces turmeric root, fresh
• 3 garlic cloves
• ½ tsp chili flakes
• 5 tbsp peanut butter
• 1 handful of peanuts, salted
• 2 tsp sugar
• 100 ml white wine
• 400 ml beef stock or lamb stock
• ½ tsp cinnamon powder
• ½ tsp clove powder
• Vegetable stock powder
• Salt
• Vegetable oil for frying
• Mint, fresh
• Parsley, fresh
• Coriander, fresh, as needed
• 8 tsp mango chutney
• 8 rolls, e.g. potato rolls

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Spicy South African stew in bread dough

Peel the butternut squash, remove the seeds, and cut into small, bite-sized cubes. Peel the sweet potatoes and cut into equally large cubes. Peel the carrots, halve them lengthwise, and slice them not too thinly. Peel the onions and dice them not too finely, and peel the garlic cloves. It’s best to wear gloves when peeling the turmeric roots. Peel the ginger. Finely chop the garlic, ginger, and turmeric using a food processor. Heat a good splash of vegetable oil in a large pot and fry the mince until crumbly. Add the onions and fry. Add all the diced vegetables and immediately deglaze with the white wine. Add the stock, then add the ginger, garlic, onions, and chili flakes. Reduce the heat or turn it off completely, and if you have time, let it stand for 2 to 3 hours. Reheat 30-40 minutes before eating (or continue cooking immediately) and cook until the squash and sweet potatoes are tender but not falling apart. Now add the peanut butter and spices (cinnamon, cloves, vegetable stock powder), add salt if desired, and season to taste. Meanwhile, make a round cut in the tops of the potato rolls, lift off the lids with your fingers, and hollow them out. Chop the peanuts in a food processor and roast them in a dry pan. Sprinkle with 2 teaspoons of sugar and let them caramelize briefly, stirring constantly. Turn off the heat. Chop the fresh mint, parsley (and coriander, if you like). Just before serving, ladle the stew into the rolls, scatter the fresh herbs and chopped peanuts on top or on the plate, and top each with 1 teaspoon of mango chutney. You can serve the inside of the rolls on the table and continue dipping them in the stew.