Bunny chow is a no-fuss South African dish where hollowed-out bread is filled with a rich, spicy curry. This recipe simplifies the process so you can enjoy it at home with minimal trouble. It’s filling, savory, and great for sharing.
The Story Behind This Recipe
Bunny chow originated in Durban as a street food to-go meal, designed to be eaten with your hands. The bread acts as a bowl for the curry inside, making it both practical and tasty. I first encountered it during a trip to South Africa and loved how every bite was messy and satisfying at the same time.
I adapted this spiced beef filling to be accessible without exotic ingredients while staying true to the warm, aromatic flavors you expect from Durban curries. Instead of complicated powders, I rely on a mix of cumin, coriander, and mild chili to keep it approachable.
This dish works well any night you want a cozy but hands-on meal. The best part is how the bread soaks up the curry juices, making each bite tender but with a crispy crust. It’s especially great when friends come over, and you can all dig in together, no forks needed.
When I make bunny chow, I like to set out simple sides—a little fresh cucumber salad or some tangy chutney—to balance the richness. It’s also easy to double the recipe for leftovers, which reheat beautifully.
Cuisine: South African
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Ingredients
- 1 loaf white bread (unsliced or thick-cut sliced bread)
- 1 lb ground beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece ginger, grated
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp mild chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 can (14 oz) chopped tomatoes
- 1/2 cup beef broth or water
- Salt and black pepper, to taste
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Step 1. Cut the bread loaf into four equal portions. Hollow out the center of each piece carefully, leaving a thick border around the edges to hold the filling.
- Step 2. Heat oil in a pan over medium heat. Add cumin seeds and toast until fragrant, about 30 seconds.
- Step 3. Add chopped onion and cook until soft and translucent, about 5 minutes.
- Step 4. Stir in garlic and ginger and cook for another minute.
- Step 5. Add ground beef, breaking it up with a spoon, and cook until browned.
- Step 6. Mix in coriander, chili powder, turmeric, and garam masala. Cook for 2 minutes to toast the spices.
- Step 7. Pour in chopped tomatoes and broth, stir well, and simmer for 20 minutes until thickened. Season with salt and pepper.
- Step 8. Spoon the spiced beef filling into each hollowed bread piece.
- Step 9. Serve warm, garnished with fresh cilantro if desired.
Tips for Success
- Use a sturdy bread like a white sandwich loaf or unsliced pullman to hold the filling well.
- If you like it spicier, add a pinch of cayenne or some chopped fresh chili to the curry.
- Leftover filling can be stored in the fridge and makes a great topping for rice or wraps.
- For a vegetarian version, swap ground beef for cooked lentils or chopped mushrooms.
Variations & Substitutions
- Try chicken mince instead of beef for a lighter twist.
- Add diced potatoes or peas to the curry to stretch it and add texture.
- Use whole wheat or multigrain bread if you want a heartier base.
- Serve with a simple cucumber and yogurt salad on the side for freshness.