Bunny Chow is one of Durban’s most iconic dishes — a delicious reflection of the city’s Indian-South African heritage. This spicy curry served in a hollowed-out loaf of bread is street food at its best: comforting, messy, and full of bold flavour. Originally a working-class meal meant to be eaten on the go, it’s now a beloved national favourite enjoyed across South Africa.
Ingredients
- 1.5 kg stewing mutton or lamb
- 4 Tbsp ghee
- 1½ Tbsp cumin seeds
- 1½ Tbsp coriander seeds
- 1 Tbsp fennel seeds
- 2 black cardamom pods
- 5 cm cinnamon stick
- 2 star anise
- 5 garlic cloves, peeled and roughly chopped
- 5 cm ginger, peeled and roughly chopped
- 3 bird’s eye chillies, cleaned and roughly chopped
- 20 dried curry leaves
- 1 Tbsp Kashmiri chilli powder
- 1 tsp turmeric
- 2 large onions, peeled and diced
- 3 tomatoes, diced
- 2 large potatoes, peeled and cut into 1cm cubes
- 1 L chicken stock
- 1 Tbsp tomato paste
- 3 tsp garam masala
- 2 loaves of white bread, cut in half
- Salt to taste
- Fresh coriander and chopped chillies for garnish
Method
Hollow out each loaf of bread, leaving about 1–1½ cm of crust all around. Keep the scooped-out bread aside for dipping.
Dry fry the cumin, coriander, fennel, cardamom, cinnamon and star anise in a small pan until fragrant.
Let the spices cool slightly, then remove the cardamom, cinnamon and star anise and set them aside. Grind the remaining spices into a powder using a mortar and pestle or spice grinder.
Using a stick blender, blitz the garlic, ginger and chillies into a smooth paste.
Melt the ghee in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the ground spices, reserved cardamom, cinnamon, star anise, Kashmiri chilli powder, turmeric and curry leaves. Fry for 3–5 minutes, stirring constantly.
Add the onions and cook until soft and golden.
Stir in the garlic, ginger and chilli paste, and cook for another 3–5 minutes.
Add the meat and brown it well on all sides, about 15–20 minutes.
Stir in the stock, tomatoes and tomato paste. Cover and cook over low-medium heat until the meat is tender and falls off the bone easily.
Add the potatoes, and cook until just soft.
Season with salt and stir in the garam masala. Cook for another 10 minutes, then remove from the heat and let it rest for 10 minutes.
Spoon the curry into the hollowed-out bread halves, garnish with fresh coriander and extra chillies, and serve immediately.
History
Bunny Chow originated in Durban, South Africa, during the 1940s. It was created by Indian immigrants, many of whom worked on sugarcane plantations and needed a convenient, portable way to carry their meals. The story goes that local Indian restaurants began serving curry inside hollowed-out loaves of white bread — the soft “scooped” interior acting as a utensil and the crust as a container.
Despite the name, Bunny Chow contains no rabbit; the word “bunny” is said to come from “bania”, referring to an Indian merchant caste. Today, Bunny Chow is enjoyed by people of all backgrounds and has become an essential part of Durban’s culinary identity — spicy, hearty, and best eaten with your hands.
