Some of my favorite recipes from all over the world

Tuesday, June 09, 2015

Ideal Magazine Recipe for Durban Bunny Chow - IDEAL Magazine

Ideal Magazine Recipe for Durban Bunny Chow - IDEAL Magazine:

'via Blog this'

Durban, South Africa

This curry recipe came from Grey Street in Durban, and was traditionally made not of bunnies, but mutton. During the Great Depression, all races in Durban, South Africa, went hungry like everyone else.
People then discovered that the cheapest curry they could buy (for a quarter penny) was made by a vegetarian Indian caste known in Durban slang as the Bania. It was made from dried sugar beans. One child asked the seller to put the bean curry in a quarter loaf of hollowed-out brand. He then used the bread he had taken out as a sort of eating utensil.
Recipe for Durban Bunny Chow

You might be wondering, how did “Durban Bunny Chow” get its name? Well, Chinese food was called “chow.” Somehow the two words came together: Bania Chow. In time it simply became known as Bunny Chow.

I know there are many South African expats in London and the UK and this is one particularly for them. I despaired of ever being able to buy the right spices to make a ‘real’ curry in Ireland until I found a Pakistani whole food shop, and they had everything I needed.

It always reminds me of my youth, when after a night of serious clubbing we would all congregate after midnight at the Cuban Hat Drive in roadhouse on Durban beachfront for Pie, Curry gravy and Chips – and boy, that curry g

ravy had us breathing fire. We had to cool off afterward with a double-thick chocolate milkshake. This is not nearly so hot – so don’t panic…

Durban Bunny Chow

PREP TIME : 20 mins
COOKING TIME:  2 hours or until the beef is tender

*all these can be found in a Biryani mix or Masala mix packet and it looks like a packet of mixed  seeds, sticks and leaves. This is the cheapest way to buy them – keep the balance in an airtight jar for future.
Durban Chow


1. Braise the chopped onion, minced garlic, ginger and salt gently in the oil until translucent.

2. Add all spices and braise gently to release all the wonderful flavours.

3. Add the meat and braise a little more – then add the balance of the ingredients, except for the potatoes and garnish.

4. Simmer gently for one hour, stir well and add potatoes.

5. Continue simmering until meat is tender to the fork and potatoes are cooked.

6. Serve in scooped out quarter loaves, garnishing with chopped chillie and corander leaves.

(With thanks to Zurie for the story of Bunny Chow)


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