Bunny Chow is Served!

Bunny Chow is served! Photo Credit: Gourmandise (Flickr)

South Africa is home to the Durban Indian cuisine called Bunny Chow. It is most popular amongst Indians and other ethnic groups in the Durban area. Okay, I know you are wondering…okay I was wondering, “Why the name bunny chow?” Here’s what the website, African Bites, says, the term “bunny” is another variation of the word ‘Bania,’ an Indian class of traders who sold this tasty street food.

Bunny chows have an amazing presentation. This hearty dish is filled with curries using traditional recipes from Durban: mutton or lamb curry, chicken curry, trotters & beans curry, and beans curry.

Other varieties found across the country, using less traditional Durban-Indian food, include chips with curry gravy, fried sausage, cheese, eggs, and polony. These are all popular fillings; the original bunny chow was vegetarian.

Bunny chows are often served with a side portion of salad containing grated carrot, chili, and onion salad. (Full disclosure: I did have to look up onion salad.) This mixture is known as sambals and includes chopped tomatoes, onions, and green chilies served with white vinegar.

Bunny Chow is oftentimes shared with another person. The street food comes in quarter, half, and full loaves. The main characteristic of a bunny chow is the gravy-filled bread (from the curry fillings).

When in a Durban area, just ask for a “quarter mutton” or the more colloquial saying is “quarter mutton bunny.” Of course, just exchange the wording for the actual size and filling you want to order. You will most likely receive your Bunny chow in takeaway bunnies, which are that bunny boxes that retain heat and prevent leaks from the curry.

Take a look at this video telling you where to find some of the best Durban bunny chow in South Africa.

*Thank you Wikipedia

Published by princessindia28

As editor for the MultiCulturalCookingNetwork.net website, and as a general practice, I'm living my life in editing mode. It makes it easier to fix mistakes.

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