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Bunny Chow, often referred to simply as a ‘Bunny’, is a popular South African fast food dish consisting of a hollowed-out loaf of bread filled with curry. Despite its name, there are no bunny rabbits involved in the making of this dish. The dish originates from Durban’s Indian community and is traditionally made with mutton or chicken curry, but variations now include vegetarian and other meat options.
The ‘Bunny’ originated from the Indian labourers who were brought to South Africa to work in the sugar cane fields in the 19th century. The workers needed a portable way to transport their lunches, which were often vegetable curries. The hollowed-out loaf of bread served as an ingenious, edible ‘lunchbox’. Over time, this practical meal became an iconic part of South African culinary history.

Ingredients:
For the Curry:

  • 500g mutton or chicken, cubed (about 1.1 lbs)
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon curry powder
  • 2 teaspoons turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 400g canned chopped tomatoes (about 14 oz)
  • 2 large potatoes, cubed
  • Salt and pepper to taste

For the Bunny:

  • 4 small loaves of fresh white bread

Preparation:

  1. Prepare the curry: Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent.
  2. Add the spices: Stir in the curry powder, turmeric, cumin, coriander, and garam masala. Cook for a few minutes until the spices are fragrant.
  3. Cook the meat: Add the cubed meat to the pot and brown on all sides. This should take about 5-7 minutes. Then add the canned tomatoes, stir to combine.
  4. Add the potatoes: After the meat has been thoroughly mixed with the tomatoes and spices, add the cubed potatoes to the pot. Season with salt and pepper. Cover and simmer for about 30 minutes, or until the meat and potatoes are tender.
  5. Prepare the bread: While the curry is simmering, cut off the top quarter of each bread loaf and scoop out the inside, leaving a thick wall and bottom. Keep the bread you have scooped out; you can dip it in the curry later.
  6. Assemble the Bunny Chow: Ladle the curry into the hollowed-out loaves once the curry is cooked. The curry should be thick enough to not leak out of the bread. Replace the ‘lid’ on top of the bread.

Bunny Chow is best eaten with your hands, breaking off pieces of the bread wall and dipping it into the curry. Enjoy this iconic, filling, and delicious South African dish!