Bunny Chow is an iconic South African fast food dish consisting of a hollowed-out loaf of bread filled with a rich and flavorful curry. Originating from Durban, it’s a comforting and hearty meal, often enjoyed with your hands.
Bunny Chow: South Africa's Curry Loaf
Bunny Chow is an iconic South African fast food dish consisting of a hollowed-out loaf of bread filled with a rich and flavorful curry. Originating from Durban, it's a comforting and hearty meal, often enjoyed with your hands.
Ingredients
- 1.5 kg lamb or beef cubed
- 2 large onions chopped
- 4 cloves garlic minced
- 2 tbsp fresh ginger grated
- 3-4 tbsp Durban-style curry powder
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp garam masala optional
- 1 can (400g) diced tomatoes
- 2 tbsp tomato paste
- 2-3 medium potatoes peeled and cubed
- 2-3 cups water or beef broth
- 2 tbsp vegetable oil
- salt to taste
- black pepper to taste
- 1 large unsliced white bread loaf 800g-1kg
Instructions
- Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the cubed lamb or beef in batches until sealed on all sides. Remove meat and set aside.
- Add chopped onions to the pot and sauté until softened and lightly golden, about 5-7 minutes.
- Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
- Add curry powder, turmeric, cumin, coriander, and garam masala (if using). Sauté for another 1-2 minutes, stirring constantly, to toast the spices.
- Return the browned meat to the pot. Add diced tomatoes, tomato paste, cubed potatoes, and enough water or beef broth to just cover the ingredients. Season generously with salt and black pepper.
- Bring the mixture to a simmer, then reduce heat to low, cover, and let it simmer for at least 1 hour, or until the meat is very tender and the sauce has thickened. Stir occasionally to prevent sticking. For a thicker sauce, remove the lid for the last 15-20 minutes of cooking.
- While the curry simmers, prepare the bread. Carefully cut the top off the unsliced bread loaf, creating a 'lid'. Hollow out the inside of the loaf, leaving a substantial crust (about 1-2 cm thick). You can save the removed bread for dipping or other uses.
- Once the curry is ready, spoon the hot curry generously into the hollowed-out bread loaf. Place the bread 'lid' on top.
- Serve immediately with extra bread for dipping, or traditional South African sambals like a fresh tomato and onion relish.
Notes
For an authentic Durban flavor, use a hot curry powder. You can substitute lamb or beef with chicken or a mix of vegetables for a vegetarian version. Serve with traditional South African sambals (diced tomato, onion, and chili relish) for an extra kick. The type of bread is crucial; use a fresh, unsliced white bread loaf that holds its shape well.
