Bunny Chow Canapés with Carrot Sambal

Bunny Chow (or, simply, a "Bunny") is a South African dish of Indian origin. The end of a hollowed out loaf of bread (like a square bowl) is filled with a curried mixture of meat and vegetables and served with a vegetable salad, or sambal, on the side. In this appetizer version, I've created what's known as a "Beans Bunny" (a vegetarian bunny), a bit of which goes on a round of white bread and is then topped with a carrot and "chilli," or chile, sambal.

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This recipe is a Good Day DC (and now website) exclusive. You won't see it in my best-selling cookbook but there are dozens of other tempting appetizer recipes to choose from!

Bunny Chow Canapés with Carrot Sambal

Makes enough canapés for a small party

For the Carrot and Chilli Sambal:

2 cups thinly sliced or shredded carrot

1 onion, finely diced

1 tomato, diced

4 ounces chopped green "chillis" (here we call 'em chiles)

1/4 cup cilantro leaves

1/4 teaspoon each salt and pepper

1/3 cup distilled white vinegar

White bread rounds, using a 2 1/2" cookie cutter

Beans Bunny (Vegetarian Bunny Chow)

2 tablespoons canola oil

1 tablespoon butter

1 can (14.5 ounces) sliced potatoes, drained

1 yellow or sweet onion, diced

1 teaspoon minced garlic

1 can (14.5 ounces) diced tomatoes

4 ounces diced green chiles

1 tablespoon and 1 teaspoon curry powder

1/2 teaspoon ground cloves

1 can (15 ounces) butter beans (with liquid)

Generous dashes of green pepper Tabasco, to taste

To a large saucepan over medium high heat, add oil and butter. Being careful, as they may pop in the oil, add potatoes. Cook about 5 minutes till lightly colored.

Add onion, cook till softened, about 3 minutes.

Add garlic, tomatoes, chilies, curry powder, cloves, stir and cook another few minutes.

Add beans and Tabasco, simmer for 5 to 8 minutes till liquid is reduced by half.

On hors d'oeuvres plates, top bread rounds with a bit of beans bunny then garnish with sambal!

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