Picture this: a hollowed-out loaf of white bread filled to the brim with spicy, meaty curry — steaming, fragrant, and dripping with rich, saucy goodness. Bunny Chow isn’t just food — it’s an experience, best eaten with your hands and your heart.
Origin Note:
Bunny Chow originated in the Indian community of Durban during apartheid. It was a practical way to serve curry to workers on the go — bread acting as a makeshift, edible container.
Ingredients (Serves 4)
For the Curry:
500g boneless meat (lamb, chicken, or chickpeas for vegetarian)
1 large onion, finely chopped
2 garlic cloves, minced
1 thumb-sized piece of ginger, grated
2 tbsp curry powder (Durban masala is ideal)
1 tsp ground turmeric
1 tsp garam masala
1–2 chopped tomatoes
1 tsp tomato paste
1 green chili, chopped (optional for heat)
1 cup /chicken/vegetable stock or water
Salt and pepper, to taste
2 tbsp vegetable oil
Fresh coriander (cilantro), chopped
For the Bread:
1 large white loaf of unsliced sandwich bread
(Or individual mini loaves, one per person)
Steps to Make Bunny Chow
1. Prepare the Curry Base
In a deep pan, heat the oil. Sauté the onions until golden and soft — this is where the aroma begins to lift. Add garlic, ginger, and chili, and stir for 1–2 minutes.
2. Add the Spices
Sprinkle in curry powder, turmeric, and garam masala. Stir for 30 seconds to awaken their oils and release fragrance — now your kitchen smells like Durban streets.
3. Cook the chicken
Add your chickpeas. Stir until sealed (browned). Add the chopped tomatoes and tomato paste. Cook until tomatoes break down.
4. Simmer
Add stock, lower the heat, and let the curry simmer until the meat is tender and the sauce is thick. Taste and adjust seasoning. A bit of sugar can balance acidity.
5. Prepare the Bread “Bowl”
Slice the loaf into halves or quarters, depending on size. Hollow out the center of each, keeping the soft bread chunks (called “the virgin”) to serve on the side. You now have your edible bowls.
6. Assemble
Spoon the hot curry into the hollowed bread. Top with chopped coriander. Serve with the removed bread chunks on the side — perfect for scooping up sauce.
Pro Tip:
Wrap your bunny chow in wax paper or foil if you want to serve it street-style.
2. Pap and Chakalaka
(A humble yet bold combo – maize porridge with fiery relish)
Pap (or “phuthu” / “sadza”)
A staple across southern Africa, pap is a smooth, thick maize porridge — similar to polenta but with a more rustic texture. It’s neutral, perfect for soaking up rich sauces.’
Pap Ingredients:
2 cups maize meal (also called mielie meal or white cornmeal)
4 cups water
1/2 tsp salt
Pap Method:
Boil water in a heavy pot. Add salt.
Slowly add maize meal in a stream while stirring continuously to avoid lumps.
Reduce heat to low, cover, and simmer gently for 30–45 minutes. Stir every 10 minutes with a wooden spoon.
You’re aiming for a firm, spoon-moundable texture — not runny.
Serve hot, shaped into scoops or mounds.
Chakalaka (Spicy Vegetable Relish)
A flavor-packed relish made from sautéed vegetables, beans, and curry spices — often served cold or warm.
Chakalaka Ingredients:
2 tbsp oil
1 large onion, chopped
1–2 green chilies, chopped
1 garlic clove, minced
1 tsp curry powder
1/2 tsp paprika
1 green bell pepper, chopped
2 carrots, grated
1 can baked beans in tomato sauce
2 tomatoes, chopped (or 1/2 can chopped tomatoes)
Salt and pepper, to taste
Chakalaka Method:
Heat oil in a pan. Add onions and chili, sauté until soft.
Add garlic, curry powder, and paprika. Stir until fragrant.
Toss in the bell pepper and carrots. Sauté for 5–7 minutes.
Add chopped tomatoes. Simmer until thick and saucy.
Stir in baked beans. Simmer for 5 more minutes.
Season and adjust heat with more chili if desired.
Serving Suggestion:
Serve a generous scoop of pap on the plate, with chakalaka on the side or on top. Optionally, add grilled meats, boerewors (South African sausage), or fried eggs for a full meal.
The Experience:
The pap is soft and grounding.
The chakalaka is spicy, slightly sweet, and tangy with a smoky curry finish.
The bunny chow is messy, joyful, and deeply satisfying — curry-soaked bread that melts on the tongue.
This is Ubuntu on a plate — shared warmth, flavor, and culture.
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