Here's the tale of bunny chow and its recipe


Bunnies have got nothing to do with bunny chow, a popular South African fast food. It is a bread dish with tasty curry filling. The dish, which now enjoys a major position in the South African cuisine, however is connected to the colonial history of the country. During the British colonial era, the poor labourers who worked at the plantations did not have the right to eat food from a plate. Bunny chow, made by filling spicy and flavoursome chicken curry, mutton curry or boiled vegetables in long bread, thus became the staple of those labourers.


300 gm mutton

White bread

2 potatoes

1 bay leaf

2 onions (thinly chopped)

1 tsp ginger-garlic paste

2 green chillies (chopped)

1 tsp chilli powder

1/2 tsp turmeric powder

1/2 tsp black pepper powder

1 tsp salt

2 cinnamon sticks

6 cardamoms pods

5 cloves

2 star anise

1 tbsp coriander

1 tbsp fennel seeds

1 tsp cumin

1 tsp fenugreek

1 bunch coriander leaves


Heat oil in a wok

Add the bay leaf and chopped onions

Sauté well

Add the ginger €“ garlic paste, green chillies and mutton pieces

Mix well

Add chilli powder, turmeric powder, black pepper powder, and salt

Stir everything well

In another pan, add the cinnamon stocks, cardamom pods, cloves, star anise, coriander, fennel seeds, cumin, and fenugreek

Roast well and grind it into a fine powder

Add this masala into the mutton mixture

Mix well

Pour enough water and cook for 20 minutes with the lid on

Add diced potatoes and cook for 20 more minutes

Add chopped coriander leaves and mix well

Cut a loaf of white bread in half

Scoop out the middle of the bread

Fill the mutton curry inside the loaf of bread

Serve hot with green salad or cabbage-carrot slaw