How To Make Bunny Chow

Bunny chow is a famous South African street food dish that consists of a hollowed-out loaf of bread filled with a flavorful curry. Originally from Durban, this dish is known for its rich, spicy flavors and is typically made with chicken, lamb, or bean curry. The bread absorbs the curry, making every bite a perfect combination of soft, fluffy bread and aromatic sauce. Here is how to make bunny chow.

Ingredients

To make bunny chow, you will need:

For the Bread

• 1 unsliced white loaf (or small loaves for individual servings)

For the Curry

• 500g chicken, lamb, or beef (cut into cubes) or 2 cups of cooked beans for a vegetarian option
• 2 tablespoons oil
• 1 onion (chopped)
• 2 tomatoes (chopped) or 1 cup canned tomatoes
• 2 cloves garlic (minced)
• 1 teaspoon ginger (grated)
• 2 teaspoons curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon chili powder (optional for extra heat)
• 1 cinnamon stick
• 2 potatoes (peeled and cubed)
• 1 cup vegetable or chicken stock
• Salt and pepper to taste
• Fresh coriander for garnish

Steps to Make Bunny Chow

1. Prepare the Bread
   Cut the loaf of bread in half or quarters, depending on the size of the servings. Carefully hollow out the center, keeping the removed bread pieces aside. These will be used later to scoop up the curry.
2. Cook the Base of the Curry
   Heat oil in a pot over medium heat. Add the chopped onions and sauté until golden brown. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the Spices
   Add the curry powder, garam masala, cumin, coriander, turmeric, and chili powder. Stir for about a minute to toast the spices, which helps release their flavors.
4. Cook the Meat or Beans
   If using meat, add it to the pot and cook until browned. If using beans, add them after the tomatoes have softened.
5. Simmer the Curry
   Add the chopped tomatoes and cinnamon stick, cooking until the tomatoes break down into a thick sauce. Stir in the potatoes and pour in the stock. Cover and let the curry simmer for about 30 to 40 minutes until the meat is tender or the potatoes are fully cooked. Add salt and pepper to taste.
6. Assemble the Bunny Chow
   Spoon the hot curry into the hollowed-out bread. Garnish with fresh coriander. Serve with the bread that was removed from the center for scooping up the curry.

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