This is Some Cwazy Good Wabbit!: Bunny Chow

Ok, it’s back to the streets!  Since I introduced some Nigerian street food a few weeks ago, I decided to follow the theme and took Apple Crisp’s suggestion for a South African street food, Bunny Chow. No, no, no bunnies this time (but if you tried my Dutch Hare Stew, are you really going to tell me that it wasn’t delicious?), so you can rest easy.

Also known as Kota, this Indian-flavored curry is served in a hallowed out bread bowl, making it quick to grab and environmentally-friendly to eat.  South Africa has a relatively large Indian population, a great percentage of whom are concentrated in Durban, a city with the biggest Indian population outside of India itself.  As for why it’s called Bunny Chow?  My reading says that it was named after baniya, an Indian name for a trader who initially started filling bean curry into a hollowed out bread loaf which served as a take-away container for the curry.

Since during the apartheid days so-called whites were not allowed to be seated in nonwhite restaurants white Durbanites satisfied their hankering after curry by buying Baniya Chows which because of their pronunciation eventually became Bunny Chows.

So there you have it.  And now, you should make it.






1 pound beef, cubed

1 medium onion, sliced

1 can  diced tomatoes

2 TB olive oil

2 bay leaves

½ cinnamon stick

2 green cardamom pods, lightly crushed

½ inch piece ginger, grated

1 ½ tsp garlic

2 tsp curry powder, hot or mild, whatever you prefer

1 tsp turmeric

2 tsp garam masala

2 sweet potatoes, cubed

1 or 2 (depending on the size) crusty, square loaves of bread or rice (I actually had mine with barley)

Cilantro to taste




1.  Heat the oil in a stock pot and add the cinnamon stick, cardamom pods, onion and curry leaves. Fry until the onion is soft and light brown.

2.  Add the curry powder, turmeric, ginger, garlic and tomatoes.  Cook over medium heat, stirring occasionally, until everything is well combined.

3.  Add the meat and cook for about 10 minutes. Add the potatoes and about ¼- ½ cup of water.  Lower the heat and simmer over low heat until the meat is tender and the potatoes cooked.

4.  When the meat is cooked through and the potatoes are tender (about 30 minutes), add the garam masala mixture. Taste and season if necessary. Simmer for a further 10-15 minutes on a low heat.

5.  Finally, if you’re doing the bread loaf.  Halve the loaf and scoop out the soft white crumb, leaving the crust to form a “bowl”. Fill with deliciousness.


Related Posts

Just Because: Ricotta Crepes with Orange Curd and Blueberries

Just Because: Ricotta Crepes with Orange Curd and Blueberries

So I made these crepes. As far as I know, they are not Central American. I’d like to be able to tell you that the citrus was inspired by that area because citrus is a big deal there (which, I guess it is, kind of). […]

Grilled Halloumi & Peach Salad

Grilled Halloumi & Peach Salad

Grilled Halloumi & Peach Salad:  Grilled halloumi and grilled peaches dressed with a light honey lemon dressing and fresh basil Can I just say that I’m in a great mood? Probably because it’s finally my-kind-of perfect-outside, and I don’t leave point A to arrive at point […]

0 thoughts on “This is Some Cwazy Good Wabbit!: Bunny Chow”

Leave a Reply

Optimization WordPress Plugins & Solutions by W3 EDGE