Durban Bean Bunny Chow
History of the Durban Bean Bunny Chow
The Durban Bean Bunny Chow is a South African street food staple deeply rooted in the city of Durban. Originally conceived as a convenient and filling meal for the Indian laborers of the sugarcane plantations, the Bunny Chow has evolved over the decades into a cultural symbol enjoyed by all. While its origins remain somewhat mythic, popular lore suggests it was first served in Indian-owned restaurants called 'bania' shops, where the dish's name might have been derived. The vegetarian version, a Bean Bunny Chow, particularly reflects the dietary preferences of the South African Indian community, capturing the flavors of locally cherished spices and fragrant curries.
Ingredients for Durban Bean Bunny Chow
- Bread loaf (unsliced)
- Cannellini beans (500g, soaked overnight)
- Butter beans (500g, soaked overnight)
- Onions (2 large, finely chopped)
- Garlic (3 cloves, minced)
- Ginger (1 inch, grated)
- Tomatoes (3 large, chopped)
- Curry powder (2 tablespoons)
- Cumin seeds (1 tablespoon)
- Mustard seeds (1 teaspoon)
- Turmeric (1 teaspoon)
- Chili powder (to taste)
- Salt (to taste)
- Fresh coriander (a small bunch, chopped)
- Cooking oil (2 tablespoons)
- Butter (2 tablespoons)
- Lemon (for garnish)
Preparation for Durban Bean Bunny Chow
Begin by preparing your bread loaf by cutting it into halves or quarters depending on the size. Carefully hollow out the center of each section to create a cavity, reserving the removed bread to serve alongside the dish. Ensure the walls of the bread are thick enough to hold the curry without tearing.
Cooking the Bean Curry
To start with the curry, heat the cooking oil and butter in a large pot over medium heat. Add the cumin seeds and mustard seeds. When they start to crackle, add the onions and sauté until golden brown. Stir in the garlic and ginger, cooking until fragrant.
Next, add the tomatoes, curry powder, turmeric, and chili powder. Cook until the tomatoes are softened and the mixture forms a thick paste. This process should take about 10 minutes.
Introduce the soaked cannellini beans and butter beans to the pot, stirring well to coat them in the spice mixture. Add enough water to cover the beans, then season with salt to taste. Bring the curry to a boil before reducing the heat to a simmer. Cover the pot and let it cook for an hour or until the beans are tender.
Once the beans have reached the desired consistency, remove the lid and allow the curry to cook for an additional 10-15 minutes, or until it reaches your preferred thickness. Stir in the fresh coriander right before removing the pot from heat, enhancing the curry's fragrance and flavor.
Serving the Bunny Chow
To assemble the dish, fill the hollowed-out bread loaf generously with the hot bean curry. Garnish with additional coriander and a squeeze of lemon juice for a fresh touch. Serve the reserved bread bits on the side to dip into the flavorful curry.
Enjoying Your Durban Bean Bunny Chow
The Bunny Chow is best enjoyed hot, often eaten outdoors or on-the-go. Traditionally, it's a shared meal, with friends and family eagerly tearing off chunks of bread to soak up the curry. Remember to set your cooking timer to ensure that the beans are perfectly tender, adding depth to every bite. The communal aspect of this dish truly enhances the experience, encouraging both conversation and deep appreciation for this historic meal.