Messy, comforting, spicy and bold – there’s nothing quite like a bunny
chow. Born on the streets of 1940s Durban, this iconic South African
dish has become a national treasure, beloved for its no-frills brilliance
and big, unapologetic flavour. Whether it’s filled with fiery mutton,
classic beans, rich chicken curry or even a modern kota twist with
mince and mash, one thing’s certain: it’s best eaten with your hands
and plenty of sauce. In this round-up, we celebrate the bunny chow
in all its glorious forms – from traditional to reimagined – with four
recipes guaranteed to satisfy and inspire.
by Warren Mendes
This mouthwatering chicken bunny chow is a proudly South African dish with Durban roots, featuring tender chicken thigh pieces simmered in a richly spiced tomato curry with potatoes, garlic, curry leaves and a medley of fragrant spices. Served in hollowed-out white bread loaves – edible bowls that soak up every drop of flavour – it’s a deeply comforting, no-frills feast. A punchy carrot sambal adds freshness and crunch, while optional yoghurt can mellow out the heat. It’s messy, warming, bold and beautiful – just as bunny chow should be. This version, perfected with the chefs at the Oyster Box Hotel, is as authentic as it gets.
by Zanele van Zyl
from Senidlile Kodwa?
This Mutton Bunny Chow is a hearty South African classic, packed with bold flavours and fiery spice. Tender cubes of mutton are simmered in a rich tomato-based curry infused with garlic, ginger, cumin, chilli and coriander, then spooned into hollowed-out quarters of soft white bread. The potatoes soak up the aromatic sauce, making every bite comforting and satisfying. Garnished with fresh coriander, this dish is perfect for sharing and best eaten with your hands. It’s the ultimate street food – messy, spicy, and utterly delicious. Serve hot and don’t forget to mop up the sauce with the bread!
by Chef Daniel Mbombi
from An African Bite
Though technically not a bunny chow, this mince and mash kota is just as comforting and bold in flavour. A hollowed-out quarter loaf is generously filled with creamy mashed potatoes, rich savoury mince with mushrooms, and a punchy drizzle of atchaar. Optional grated cheese and fresh herbs take it over the top. It’s a hearty, flavour-packed twist on a township classic – perfect for a weeknight dinner or an indulgent weekend treat. Quick to prep and satisfyingly filling, this kota brings warmth, nostalgia, and a spicy kick to every bite.
by Ilse van der Merwe
The iconic bunny chow was born out of necessity in 1940s Durban, when apartheid laws barred black patrons from dining in cafés. To work around this, vendors served curry in hollowed-out loaves of bread – no plates or cutlery needed. Today, bunny chows are a beloved symbol of KwaZulu-Natal, with locals passionately loyal to their favourite spots. From lamb to bean, spicy to mild, and full to mini loaves, there’s a version for everyone. This recipe features a classic “half beans” bunny chow – simple, flavourful, and best eaten with your hands. It’s Durban’s most iconic (and proudly messy) street food.
Timeless South African by Ilse van der Merwe hits shelves August 2025.
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