No bunnies are used in this! I promise!
The name for this South African curry actually comes from an Indian caste (Bania) who sold the curry when it was invented (created?) in the 1940s.
There are two origin stories:
The first is that since blacks were not allowed to eat in restaurants under apartheid laws, they got carry out and with limited utensils and containers bread bowls were the most convenient way to carry it.
The second is that it was created as a way for Indian workers to carry food for lunch.
I got the recipe from Joanne-Eats Well With Others.
"Waving Flag" K'nann
Even though they're not South African, this song makes me think of South Africa because of the World Cup.
It can be served with mutton(traditionally) or chicken or pork.
- 1/2 lb dried or 2 15 oz. cans cranberry beans
- 1 medium onion
- 4 large tomatoes
- 1 tbsp vegetable oil
- 2 curry leaves
- 1 tsp cinnamon
- 4 green cardamom pods, crushed
- 1 1/2 tsp minced ginger
- 1 1/2 tsp minced garlic
- 4 tsp Durban masala or red curry powder
- 1 tsp ground turmeric
- 2 tsp garam masala
- 1-ish lb potatoes, cubed
- crusty loaf of bread (or 2)
DirectionsSoak the beans overnight. Cook as directed, either via the stovetop, crockpot, or pressure cooker methods. Slice the onion and dice the tomato.
Heat the oil. Add the cinnamon, onion, cardamom pods, and curry leaves. Fry the until the onion is light golden brown, about 5 minutes.
Add the curry powder, turmeric, ginger, garlic, and tomato. Cook over medium heat, stirring occasionally, until the mixture resembles a paste.
Add the beans and potatoes, along with 1/2 cup water. Bring to a boil, then lower the heat and simmer, covered, 20 minutes. Add the garam masala. Add salt and pepper to taste. Simmer for another 10 minutes.
Take a fresh loaf of bread. Halve or quarter the loaf, depending on how big it is (probably better to use small loaves since you need an end for this and can’t really use a middle piece). Scoop out the insides, leaving the crust to form a bowl.