Durban Bunny Chow is a famous and beloved South African street food that originated in the coastal city of Durban. It consists of a hollowed-out loaf of white bread filled to the brim with a rich, aromatic, and spicy curry. Traditionally eaten with your hands, this comfort dish is perfect for sharing. My grandmother’s classic method makes it easy to recreate this flavorful and hearty meal at home, using simple spices and tender meat.
Ingredients
- 1 unsliced loaf of white bread (crusty farm-style preferred)
- 1.2 lbs lamb, beef, or chicken, cut into bite-sized cubes
- 2 large onions, finely chopped
- 2 medium tomatoes, diced
- 3 medium potatoes, peeled and cubed
- 3 tablespoons vegetable oil
- 2 tablespoons Durban masala (or strong curry powder)
- 1 teaspoon turmeric powder
- 1 teaspoon ginger-garlic paste
- 2 cinnamon sticks and 3 green cardamom pods
- Salt to taste and fresh cilantro for garnish
Step-by-Step Instructions
- Sauté Aromatics: Heat the oil in a large pot over medium heat. Add the cinnamon sticks, cardamom pods, and chopped onions. Sauté for 6 to 8 minutes until the onions are golden brown. Stir in the ginger-garlic paste and cook for 1 minute.
- Add Spices and Meat: Add the Durban masala and turmeric powder, stirring quickly to toast the spices. Immediately add the cubed meat and stir until coated. Season with salt. Cook for 5 minutes until the meat is browned on the outside.
- Add Tomatoes: Add the diced tomatoes and cook for 5 minutes until they soften and form a thick gravy base.
- Simmer: Pour in 1 cup of water, reduce heat to low, cover, and simmer for 30 minutes (cook longer for lamb/beef until tender). Add the cubed potatoes and cook for another 15 to 20 minutes until the potatoes are soft and the curry is thick.
- Prepare the Bread: Cut the loaf of bread in half (or quarters). Hollow out the soft white bread from the center of each piece, leaving a thick crust bottom and wall to act as a bowl. Save the removed bread “plug” for dipping.
- Fill and Serve: Ladle the hot curry generously into the hollowed bread bowls. Garnish with fresh cilantro and serve immediately with a side of carrot salad (sambals). Use the saved bread plug to scoop up the curry.
Tips and Notes
- Get Unslipped Bread: Sliced bread will not hold the curry. You must buy an unsliced loaf of white bread so you can cut it yourself and hollow out a sturdy “bowl.”
- Durban Masala: Durban masala has a unique, fiery red color and deep spice flavor. If you cannot find it, mix 1 tablespoon of hot curry powder with 1 teaspoon of smoked paprika and 1/2 teaspoon of cayenne pepper.
