Bunny Chow

by Radhika Howarth from Radhikal Kitchen Flavours Without Borders (Meze)

Photography: Paul Grego

Originating in Durban, South Africa, Bunny Chow consists of a hollowed-out loaf of bread filled with curry. The bread serves as both a 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 origin of the name ‘Bunny Chow’ is often speculated. One theory suggests it comes from the Tamil word ‘bani’ or ‘bunny’, meaning bread, reflecting the use of bread as a curry container by Indian immigrants. Another attributes the name to a restaurant owner named Banias, who allegedly created the dish and named it ‘Banias’ Chow’ before it was colloquially shortened to ‘Bunny Chow’. Others speculate that ‘bunny’ derives from ‘bun and chicken’, referring to the bread being filled with chicken curry. Regardless of its origin, Bunny Chow has become a much-loved iconic dish.

This vegetarian version uses kidney beans and aromatic spices, including curry leaves. If you’re seeking a delicious meat-free option that embodies the essence of South African cuisine, my kidney bean Bunny Chow is sure to delight your palate!

Prep time: 10 minutes | Cooking time: 25 minutes | Serves 4-6

Ingredients

5-6 tbsp vegetable oil

12-15 fresh curry leaves

2-3 bay leaves

1-inch cinnamon stick

2 dried red chillies

2 medium onions, finely chopped

1 tsp ginger paste

1 tsp garlic paste

1 x 400g tin of chopped tomatoes, blended

½ tsp turmeric

1 tsp medium curry powder

Salt, to taste

2 x 400g tins of red kidney beans

100ml water

1 tsp garam masala

1 small lemon, juiced

A handful of fresh coriander leaves, chopped, to garnish

4-6 large crusty bread buns (approximately one per person)

Method

Heat the oil in a large pan and toss in the curry leaves, bay leaves, cinnamon, and dried red chillies. After 10 seconds, add the chopped onion. Turn the heat to medium and sauté the onions for 4 to 5 minutes until golden-brown.

Add the ginger and garlic pastes, mix well, then cover with a lid. Cook on a medium heat for 5 minutes, stirring regularly to make sure it doesn’t stick to the base of the pan.

Tip in the tomatoes and cook for 6 to 8 minutes, again stirring intermittently.

Add the turmeric, curry powder and salt, then add 2 tablespoons of water to make a thick paste.

Add the kidney beans along with the liquid from the cans, then top up with 100ml of water.

Stir well, then bring to the boil and simmer for about 10 minutes or until the sauce has thickened. The gravy should be a thick consistency, or else it will soak too quickly into the bread and become soggy.

Sprinkle in the garam masala, add the lemon juice, and garnish with chopped coriander leaves.

To serve

Slice across the top of each bread bun to create a lid. Then, hollow out the centre of the bun by removing the soft bread inside, leaving a sturdy bread bowl.

Spoon the hot curry into the hollowed-out bread bowl until full, then place the lid on top. Serve with a side salad. Bunny Chow is typically eaten by tearing off pieces of the bread and dipping them into the curry.

Drinks tasted on air, alongside the dish:

https://www.woldtopbrewery.co.uk/products/landmark-lager-can https://primetimebeers.com/collections/all/products/prime-time-zero-lager-0-5-abv