Curry in South Africa and a few other
Where is "Bunny Chow" popular?
Curry
 in South Africa and a few other. African curries, Cape Malay curries and Natal curries including the Traditional Natal Curry, the Durban curry, the Bunny chow and Roti Rolls. The history of South African curries go back as far as 250 years ago when the first Indians arrived on the shores of the Natal Colony, well before the boom of British Curries. Durban has the largest single population of Indians outside of India and as a result have been developing traditional Natal curries ever since. Natal curries are mostly based on South Indian dishes and mostly consist of simple spiced lamb and chicken dishes (with large amounts of ghee and oils) to very complex and elaborate seafood, chicken and lamb specialities (the chicken and prawn curry is a Natal favourite). European recipes have also evolved alongside Indian South African curries. European versions use mainly traditional recipes with the addition of red wine, milk, cream, vanilla or butter instead of ghee. The famous Bunny chow, a South African standard, has spread in popularity throughout the country, into other southern African countries and countries with large South African immigrant populations. It consists of either lamb, chicken or bean curry poured into a tunnelled out loaf of bread to be eaten with one's fingers. The roti roll is another classic take-away curry that could either be a curry in a very flat roti bread (similar to a kebab bread) or the classic "Chip, cheese and curry" roll which basically consists of fried chips with melted cheese and the gravy of your favourite curry rolled into a roti roll.  Fiji, Samoa, and Tonga: Generally known as "kare" or "kale," the spice is a popular ingredient in curried lamb, mutton, and chicken stew. Often prepared with coconut milk and accompanied by rice or taro.  Ethiopia: Wat, a thick, heavily spiced stew.  Germany: Currywurst.  Central Africa: Groundnut stew, though not technically a curry, is a similar style  Central Europe: Goulash is a spicy stew or soup usually made with paprika, garlic, potatoes, beef or pork and dill. Not served with rice.  Mexico: Mole, which also originally meant sauce, features different regional variations and combinations of chilies, spices, and chocolate. Curry powder is used as an incidental ingredient in other cuisines, including for example a "curry sauce" ("sauce au curry", sometimes even "au cari") variation of the classic French béchamel.