Bunny Chow with Sugar Beans
A rich, comforting Durban-style sugar bean curry served inside a hollowed loaf of white bread.
This iconic Durban street food classic features soft sugar beans and tender potatoes simmered in a thick, highly spiced curry gravy. Hollow out a fresh unsliced loaf of white bread, ladle in the hot curry, and use the soft bread virgin to scoop up every drop.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Sauté Aromatics and Whole Spices
Heat 3 tbsp of cooking oil in a large pot over medium heat. Add the sliced onion, sliced green chillies, curry leaves, and whole spices, sautéing until the onions are lightly browned.
- 2
Add the grated onion and 1 tsp ginger garlic paste. Stir through 1 tsp turmeric, 1 tsp coriander powder, and 2 tsp Kashmiri masala—the grated onion cooks down to create the rich, extra gravy essential for a bunny chow.
- 3
Add 1 chopped tomato and salt to taste, cooking down for 5 minutes until the tomatoes soften into a thick paste.
The rest of this recipe
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Ivana Sanshia’s note
Soak dry sugar beans in water overnight (or for at least 6 hours). Drain and transfer to an electric pressure cooker or Instant Pot, cover generously with 1 litre of fresh water, and add a pinch of salt. Cook on High Pressure for 25–30 minutes, then allow a natural pressure release for 10 minutes before venting. The beans should be tender and creamy, but hold their shape.
Mum’s note
Grating one of the onions is the secret trick to getting that legendary, thick Durban gravy that soaks into the walls of the bread without making it soggy.
Always let the curry rest for 5 to 10 minutes off the heat before pouring it into your bread! This allows the gravy to settle and thicken slightly so the bread absorbs all the rich flavours without falling apart.
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