Bunny Chow is a South African dish that originated in Durban, which consists of a hollowed-
out loaf of bread filled with curry (chicken/lamb/vegetables/beans). The bread serves as both
container and a way to soak up all the delicious curry sauce, making it a satisfying and filling
meal.
The origins of Bunny Chow are closely tied to the history of Indian migration to South Africa
and the unique culinary fusion that emerged as a result. The name “Bunny Chow” is
believed to have multiple origins and explanations. One theory suggests its origin from the
Tamil word “bani” or “bunny,” meaning bread, reflecting the use of bread as a curry container
by Indian immigrants in Durban. Another narrative attributes the name to a restaurant owner
named Banias, who allegedly created the dish and initially named it “Banias’ Chow” before it
was colloquially shortened to “Bunny Chow.” Some speculate that “bunny” may derive from
“bun and chicken,” a reference to the bread filled with chicken curry. Regardless of the origin
of the name, Bunny Chow has become a much-loved iconic dish in South Africa, particularly
in Durban.
Bunny Chow is not only a delicious dish but also a cultural icon that reflects the fusion of
Indian and South African culinary influences. I have created a vegetarian version of the classic Bunny Chow using red kidney beans and aromatic spices. flavourful adaptation features red kidney beans cooked with spices and
curry leaves tender beans simmered in a rich curry, served in a hollowed-out loaf of bread
Recipe by Dame Radhika Howarth @Radikalkitchen
Serves 4 -6
Preparation: 35-40 minutes
Ingredients
6 large crusty buns.
5-6 tbsp vegetable oil
12-15 fresh curry leaves
2-3 bay leaves
1 inch piece cinnamon
2 dry red chillies
2 medium onions finely chopped.
1 tsp ginger paste
1 tsp garlic paste.
1 can tomatoes, blended.
½ tsp turmeric powder
1 tsp curry powder
2 cans kidney beans (400g each)
1 tsp garam masala
100 ml water to cook.
Juice of 1 small lemon
Salt to taste
Large handful of coriander leaves, chopped to garnish.
Method
Heat the oil in a large pan and toss in the curry leaves. Add the bay leaves,
cinnamon, and red chillies. After 10 seconds add the chopped onions. Turn the heat
to medium and sauté the onions for 4-5 minutes until golden brown.
Add the ginger and garlic paste, mix well, and cover the pan. Cook the mix on
medium heat for 5 minutes, stirring regularly to make sure it is not sticking to the
base of the pan.
Add the tomatoes and cook for about 6-8 minutes covered. Give the mix a good stir
throughout to prevent the mix from sticking to the bottom of the pan.
Put the turmeric, curry powder and salt. Add 2 Tbsp of water to make it a thick paste.
Add the kidney beans along with the liquid from the cans. Add 100 ml of water.
Stir well, then bring to the boil, and simmer for about 10 minutes or until the sauce
thickens. The gravy must be of a thick consistency.
Sprinkle the garam masala and finally add the lemon juice and garnish with chopped
coriander leaves.
To serve
Prepare the bread or bun: Slice layer across the bun to create a lid. The hollow out
the centre of the loa by removing the soft bread inside, leaving a sturdy bread bowl.
Spoon the hot curry into the hollowed-out bread/bun bowl until it fills the cavity.
Ensure the curry has a thick consistency. Place the lid on top of the bread bowl.
Bunny Chow is typically eaten by tearing off the pieces of the bread and dipping into
the curry.
Serve with a side salad.