By Sunanda Nair ( SEM freelancer , amateur cook) Guest Post
When you say “Bunny Chow” in Durban, you’ll see a smile on people’s faces. For many of us Indian South Africans, it’s more than just food. It’s comfort, history, and culture all wrapped in a hollowed-out loaf of bread, filled with spicy curry. Growing up in Durban, Bunny Chow was part of every weekend, every beach day, every lunch break. It’s messy, spicy, and you eat it with your hands — just the way it’s meant to be.
Let me tell you the story behind this special dish and show you how to make it the proper Durban way.
A Little Bit of History
Back in the 1940s, during apartheid, Indians in Durban weren’t allowed to sit at restaurants or carry cutlery when working long hours in the city or the sugarcane fields. So, a smart solution was born: take a loaf of white bread, hollow it out, and fill it with curry. Easy to carry, no need for plates, and totally delicious. It’s said that the name “Bunny” came from “Banias,” the Indian merchant caste who first sold the dish.
Over time, it became a symbol of our community — spicy, humble, full of flavour, and made to share. Today, Bunny Chow is loved by everyone, no matter your background.
Let’s Make Bunny Chow (Durban Style)
Here’s how my ma taught me. You can use mutton, chicken, beans (for vegetarian), or even mince curry — but the mutton bunny is king in Durban.
Ingredients (for 4 servings)
For the curry:
- 500g mutton (on the bone, cut into small pieces)
- 2 medium onions, chopped
- 2 tomatoes, chopped
- 2 potatoes, peeled and cubed
- 2 tbsp oil
- 1 tsp cumin seeds
- 2 cloves garlic (crushed)
- 1 small piece ginger (grated)
- 2 tsp curry powder (Durban masala if you can get it)
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp chili powder (adjust to taste)
- Salt to taste
- Fresh coriander for garnish
- 1 cup water
For the bread:
- 2 unsliced white loaves of bread
(You’ll cut them into halves or quarters, depending on size)
Step-by-Step: Durban Mutton Bunny Chow
- Start with the curry:
Heat oil in a deep pot. Add cumin seeds and let them pop. Throw in onions and sauté until golden. - Add the flavour:
Add garlic, ginger, and all the powdered spices (curry powder, turmeric, chili powder). Stir until it smells amazing. - Meat in:
Add the mutton and stir well to coat the pieces with the spices. Let it brown a bit — this gives it deep flavour. - Tomatoes and simmer:
Add chopped tomatoes and cook until they break down. Then add salt, potatoes, and one cup of water. Let it simmer on low heat for 30–40 minutes (until meat and potatoes are soft). - Thicken the curry:
Let the curry cook until the gravy thickens. Add a sprinkle of garam masala at the end and garnish with chopped coriander. - Bread prep:
Take your white loaf, slice it into halves or quarters depending on how big you want each bunny. Hollow out the centre of each piece (keep the soft bread — we call it the “virgin” — it’s the best part!). - Assembly:
Scoop the hot curry into the hollowed-out bread. Place the virgin on top like a lid.
How to Eat It
Forget knives and forks. Use your hands. Break off the sides of the bread and dip into the curry. Soak up all that spicy gravy. The hotter your forehead sweats, the better the Bunny!
Final Thoughts
Bunny Chow is a piece of Durban’s soul. Born from hard times but full of heart, it brings people together — at the beach, at the taxi rank, or at home on a rainy day. We don’t need fancy things to eat well. Just good bread, strong spice, and good company.
So, if you ever find yourself in Durban, ask for a “quarter mutton bunny, hot.” And if you’re not here, try this recipe and bring a little piece of our home to yours.
Bunny chow — messy to eat, but unforgettable to taste.