Hollowed bread loaf filled with spicy curry
South African Bunny Chow
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Servings
4
4 servings
Difficulty
Medium
Cost
Moderate
$$
South African Bunny Chow
Hollowed bread loaf filled with spicy curry
★4.7(24)
A hollowed-out loaf of white bread filled with rich, fiery lamb or bean curry. Durban's legendary street food where the bread is both bowl and utensil.
15m
Prep Time
45m
Cook Time
60m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Bunny chow is Durban's iconic street food — a half or quarter loaf of bread hollowed out and filled with steaming curry. You eat it with your hands, tearing off pieces of bread to scoop up the curry.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. South African Bunny Chow is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 2 unsliced white bread loaves (quarter or half)
- 1.5 lbs lamb shoulder, cubed
- 2 tbsp curry powder
- 1 can (14 oz) diced tomatoes
- 2 potatoes, cubed
- 1 cup green beans, chopped
Instructions
- 1
Brown lamb cubes in oil. Add diced onion, garlic, ginger, and curry powder. Cook 3 minutes.
- 2
Add tomatoes, potatoes, and 1 cup water. Simmer covered for 35-40 minutes until lamb is tender.
- 3
Add green beans and cook 5 minutes. Season with salt and a pinch of garam masala.
- 4
Cut bread loaves in half. Hollow out each half, reserving the bread innards (the "virgin").
- 5
Fill each bread bowl with hot curry. Place the bread lid on top. Serve with the torn bread pieces for scooping.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Lamb shoulderChickpeas and potatoes
Popular vegetarian version (beans bunny)
White bread loafAny sturdy bread bowl
The bread must be dense enough to hold wet curry
Tips & Storage
Pro Tips
Use a dense, sturdy white bread loaf — soft artisan breads will collapse under the wet curry.
The bread scooped out (the "virgin") is the best part — it soaks up curry juices beautifully.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store curry separately for up to 3 days. Fill fresh bread when serving.
Reheating
Reheat curry on the stovetop and fill freshly hollowed bread.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (85mg) · 4 servings
Calories580
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates18g
Fat68g
Fiber780mg
Sugar5g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is it called bunny chow?
- The name likely comes from "bania," referring to the Indian merchant community in Durban who popularized it.
- Can I use chicken curry?
- Yes, chicken or bean curry are common vegetarian alternatives to the lamb filling.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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