The majority of Indian South Africans are the descendants of indentured workers brought to what is now Kwa-Zulu Natal between 1860 and 1911 to develop the sugar industry in this area.

The labourers required a way of carrying their lunches to the field; a hollowed-out loaf of bread was a convenient way to transport their vegetarian curries. The use of a loaf of white bread can also be ascribed to the lack of the traditional roti bread as well as its weak structure; thus the cheap loaf, widely available at local stores, would be an optimal substitute vessel for the curry.

It was later named bunny chow after a food outlet called Kapitans started selling these commercially to people. Bunny was derived from the lineage of the Kapitans family who were Gujerati or Bania speaking and chow is the colloquial slang for food.

Over time this humble meal is found widely across the country and has also made its way onto some international menus. The varieties now include meat, chicken, seafood and even offal.

Coming from a farming family and in sharing a rich and vibrate heritage, I though it only apt that my first recipe to shared on this platform be that of a classic Sugar Bean Bunny Chow.

Ingredients:

• 1 cup/250ml dry sugar beans
• 2 tbsp vegetable oil
• 1/2 onion finely chopped
• 2 bay leaf
• 2 pieces whole cinnamon
• 2 whole cardoman spice
• 1 teaspoon ginger/garlic paste
• 1 sprig curry leaf
• 1/2 teaspoon turmeric
• 1 tbsp medium masala
• 2 teaspoon kashmiri chilli powder
• 2 small jam / plum tomatoes blanched and pureed
• 2 potatoes peeled and each cut into 4 cubes
• salt to taste
• water
• 1 loaf of unsliced white bread

Method:

• Soak the beans in 2 cups of water for 1-2 hours. Rinse well and boil the beans until it is soft and tender. Do not add too much water when boiling the beans, but the keep the liquid after boiling.
• In a medium pot heat the oil and add the whole spices and curry leaf.
• Add the onion and sauté until onion is slightly brown
• Add the ginger/garlic paste and fry for a minute
• Add the turmeric, masala and kashmiri chilli powder. Cook for a minute. Add a few drops of water to prevent the spices from burning
• Add the potatoes and allow it to cook for 2-3 minutes with the spices. Add the pureed tomatoes.
• Cover and cook until all the liquid dries up
• Add half cup of water and allow potatoes to cook on a low heat until tender but not fully cooked
• Add the beans with the liquid and simmer until the potatoes are soft. You can add more water depending on how much gravy you prefer.
• Cut the loaf into 4 equal quarters. Take the quarter and hollow out the centre but keeping the bottom lined.
• Dish a generous portion of curry into the hollow centre, it’s okay to spill over the gravy. Place the hollowed out bread centre on top and garnish with coriander.
• Serve with some carrot salad and atchar of your choice and enjoy!