Bean Bunny Chow, often abbreviated to ‘Bunny’, is a popular South African street food dish. It’s made using a hot curry blend from Durban, on the east coast, and most likely originates from the Indian population living in the area in the early 1900’s.
Serves 4
2 tbsp cooking oil
100g brown onions, chopped
1 garlic clove, finely chopped
4 tsp Ukhari Spice Blend
180g tomatoes, chopped
½ tsp salt
100 ml water
380g can red kidney beans (240g drained), drained
380g can black beans (240g drained), drained
small handful fresh coriander to garnish (optional)
4 large crusty rolls
Add the oil, onion and garlic to a large pan and cook over a medium-low heat for 5 minutes.
Add the Spice Blend and stir fry for 30 seconds then add the salt and tomatoes and stir in.
Add the water and cook on a medium heat for 15 minutes.
Meanwhile, prepare the rolls. Slice off the top of the crust and set aside. This is your ‘spoon’ to scoop out the curry. Hollow out the bread from inside the bottom half, preferably in one chunk, to be eaten with the curry.
Add the beans to the pan and heat through for a few minutes, adding more water if required or lightly mash a few of the beans to thicken the gravy if required.
Spoon the curry into the roll and serve with the lid and remaining bread, and an Indian chutney (optional).
