A hollowed quarter loaf of bread filled with rich, spiced curry, a beloved Durban street food created by the South African Indian community.
South African Bunny Chow is a real, traditional South African dish, known as Curry-Filled Bread Loaf. A hollowed quarter loaf of bread filled with rich, spiced curry, a beloved Durban street food created by the South African Indian community.\n\nBunny chow was invented in Durban, South Africa, by Indian laborers and traders, likely as a portable way for workers to carry curry without utensils, and it has since become an iconic South African street food.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in South African home cooking, not a generic stand-in for a search term.
Serves 4
Heat oil in a pot and cook onion, garlic and ginger until softened, about 8 minutes.
Stir in curry powder and turmeric, cooking for 1 minute until fragrant.
Add the meat and cook until browned on all sides.
Add tomatoes and water or stock, cover, and simmer for 40 to 50 minutes until the meat is tender and the sauce has thickened.
Quarter the loaf and hollow out the center of each piece, reserving the removed bread as a lid.
Season the curry with salt, garnish with cilantro, and ladle generously into each hollowed bread quarter, replacing the bread lid on top or serving alongside.
Hollow out the bread just enough to hold a generous amount of curry without the walls becoming too thin and prone to falling apart.
Simmer the curry until properly thickened, since a thin, watery curry will make the bread soggy too quickly.
Serve immediately while the curry is hot, letting the bread soak up the sauce as you eat.
A vegetarian version uses beans or chickpeas instead of meat.
Some vendors serve it with a side of grated carrot salad, a traditional Durban pairing.
Adjust the curry powder quantity and add fresh chili for a spicier version.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Bunny chow was invented in Durban, South Africa, by Indian laborers and traders, likely as a portable way for workers to carry curry without utensils, and it has since become an iconic South African street food.
A soft, dense white sandwich loaf that can hold its shape once hollowed and filled with curry.
Yes, it reheats well; assemble the bunny chow fresh just before serving so the bread doesn't get soggy too far in advance.
The exact origin of the name is debated, though it's widely believed to derive from 'bania', a term for Indian traders in South Africa, rather than referring to rabbits.
Per serving (420g / 14.8 oz) · 4 servings total
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