25-10-2004, 08:04 AM
1 Onion - finely chopped
15ml ginger/garlic/green chilli mix
5ml ground Cumin
5ml ground coriander
5ml ground red chilli powder
5ml salt
2 Lrg ripe tomatoes, skinned and finely chopped
250g butter beans (soaked and cooked until soft)
1 loaf white bread
Handful chopped coriander
Method:
Over a medium heat, brown the onions. Add the ginger, garlic, chilli, cumin, coriander, chilli powder and salt.
Caramelise for a few minutes until golden.
Add the tomatoes and beans, reduce the heat and simmer for 15 minutes.
Cut the loaf in half, scoop out the insides and fill with the curried bean mixture.
SOURCE: The South African illustrated cookbook - Lehla Eldridge.
Note:
I have no idea whether this works or not, and was always under the impression that the 'bunny chow' was meat based..
Perhaps meat can be substituted for the beans?
15ml ginger/garlic/green chilli mix
5ml ground Cumin
5ml ground coriander
5ml ground red chilli powder
5ml salt
2 Lrg ripe tomatoes, skinned and finely chopped
250g butter beans (soaked and cooked until soft)
1 loaf white bread
Handful chopped coriander
Method:
Over a medium heat, brown the onions. Add the ginger, garlic, chilli, cumin, coriander, chilli powder and salt.
Caramelise for a few minutes until golden.
Add the tomatoes and beans, reduce the heat and simmer for 15 minutes.
Cut the loaf in half, scoop out the insides and fill with the curried bean mixture.
SOURCE: The South African illustrated cookbook - Lehla Eldridge.
Note:
I have no idea whether this works or not, and was always under the impression that the 'bunny chow' was meat based..
Perhaps meat can be substituted for the beans?
