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Bunny chow

This recipe celebrates the traditional flavors of bunny chow with a spicy lamb curry nestled within a soft white bread loaf. It's hearty, flavorful, and perfect for sharing.


1 lf bread (large loaf, white bread)
1 lb lamb (cut into chunks)
1 onion (large, peeled, finely chopped)
2 clv garlic (peeled, minced)
1 T ginger (freshly grated ginger)
1 t chili powder (optional)
2 potato (medium sized, peeled, cut into chunks)
  salt (to taste)
  liquid (as needed, water or stock)


Heat oil in a large pot over medium heat. Add onions and sauté until golden brown.

Add garlic and ginger, sauté for another minute.

Introduce lamb chunks and brown on all sides.

Stir in tomatoes, tomato paste, and all the spices, including curry leaves. Cook until the tomatoes break down and the oil begins to separate from the mixture.

Add potatoes and enough water or stock to cover the ingredients. Season with salt.

Bring to a boil, then reduce heat and simmer until the meat is tender and the potatoes are cooked, about 1-2 hours.

While the curry cooks, prepare the bread by cutting it into quarters and hollowing out each piece, leaving a thick wall and base.

Once the curry is done, spoon it into the hollowed bread loaves. Serve with the scooped-out bread pieces on the side.

Total time
1 hour, 25 minutes
Cooking time
Preparation time
4 servings


You can serve the bunny chow as a communal dish, allowing everyone to dig in and enjoy the curry-soaked bread. It's traditionally eaten with hands, using the bread as a utensil.


Chicken bunny chow: Substitute lamb with chicken and reduce cooking time accordingly.

Vegetarian bunny chow: Use chickpeas and additional vegetables like carrots and bell peppers in place of meat.

Seafood bunny chow: Fill the bread with a spicy fish or prawn curry for a pescatarian twist.


South African cuisine

meat, simmering, lunch
sandwiches, bulk
South African food recipes 
Food in Africa