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Bunny Chow

Prep Time
10 mins

Cook Time
30 mins

4 people

What on earth is Bunny Chow?  This has to be the question you have asked yourself if you landed up on this page, and also means you have never been to South Africa. 

It is a half or quarter loaf of bread with the inside scooped out, filled with any type of delicious curry, topped with the scooped out bread and eaten by hand with great relish...... Got it?

Just a very quick History on the Bunny Chow

Legend has it that this is the home of the original bunny chow in Durban South Africa

There are many stories circulating as to the origin of this spicy meal and the one that we tend to  believe is that it started on the East Coast of South Africa in the Durban Indian Community, and is believed to have started sometime in the early nineteen forties.

Round about that time in the history of South Africa, migrant Indian workers were brought into, what was then known as Natal (now known as Kwazulu-Natal), to work the sugar cane plantations. These workers had to find a way to carry their lunches to work and very cleverly found that by hollowing out a loaf of bread they could easily transport their vegetarian curries into the sugar canes for eating at lunch time



  • 500g beef mince (ground mince).
  • 2 Tbsp cooking oil (only Olive oil for Banting Mince Curry).
  • 1 medium onion chopped.
  • 1 400g tin of chopped tomatoes.
  • ½ tsp crushed ginger.
  • 2 tsp crushed garlic (nature's best antibiotic).
  • 1 cup frozen mixed veggies.
  • 2½ to 3 tsp medium or hot curry powder to suit your taste, mixed with 1/2 cup cold water.
  • 1 Tbsp Vinegar.
  • 1 Tbsp fruit chutney.  (Banting can use 1 Tsp. Xylitol)
  • ¼ tsp dry thyme or one fresh sprig of Thyme.
  • 1 sprig curry leaves
  •  dhania
  • 1 bay leaf
  • 2 Tbsp Worcestershire sauce.
  • Salt and Pepper to taste.
  • Place a large saucepan on your hob and pour in the oil and heat.
  • Add onions and cook until soft.
  • Next add your garlic, ginger, bay leaf and curry leaves cook for 1 minute  whilst stirring, taking care it don't burn.
  • Add your beef mince, herbs, and stir.
  • Add mixed curry paste, vinegar, Worcestershire  sauce and stir so all the mince is coated, cook for app 2 minutes.
  • Now add your crushed tomato, chutney, curry paste.
  • Reduce heat and simmer for 20  minutes stirring occasionally.
  • Last step stir in your frozen mixed veggies and cook for a further 3 minutes
  • Remove from heat and sprinkle with some fresh dhania leaves.


No plates required, it is served in a half or quarter loaf of bread. 

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Adders - Sambals

As the love of this type of eating curry grew,  all sorts of extra's started been added:

  • A  side portion of grated carrots
  • Chopped chilli and onion salad
  • Chutney

But it will still be recognized for it's key characteristic which is when the gravy from the curry filling soaks into the walls of the bread.

"Hoity Toity" Bunny Chow

This way of eating has developed to such a way in South African (especially in Durban) that you can find it in the smartest Hotels in Durban and us local's call it the Hoity Toity Bunny chow.  

Bean Bunny Chow

Oven Temperatures

  • 325° F
  • 350° F
  • 375° F
  • 400°F
  • 165° C
  • 177° C
  • 190° C
  • 200° C
  • Slow
  • Moderate
  • Moderate
  • Moderately Hot

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This article was printed from Home-Cooking-Haven.com.com

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