Durban's Bunny Chow: History & Campfire Recipe

Bunny Chow: A Durban Delight Held in Your Hands

Bunny chow, a Durban staple, isn’t just a meal; it’s a cultural experience. This iconic South African dish features a hollowed-out loaf of white bread overflowing with a delicious curry. But where did this unique creation come from?

The exact origins of bunny chow are shrouded in mystery, with stories pointing to the 1940s Durban Indian community. Some say it was a resourceful lunchbox for Indian laborers on sugar cane plantations. Another tale claims it was a creation by resourceful friends bringing curry to Indian caddies at the Royal Durban Golf Course.

Whatever its beginnings, bunny chow quickly gained popularity. “Bunny” is a likely derivative of “Bania,” an Indian caste known for being merchants, while “chow” is thought to have been inspired by Chinese takeout called “chow mein.”

Traditionally made with a quarter loaf of bread, bunny chow comes in various sizes – quarter, half, or even a whole loaf for the truly famished! The curries themselves are a symphony of flavors, with options ranging from lamb and mutton to chicken and vegetables. Here’s a simple, camp-friendly recipe to create your own bunny chow adventure:

Campfire Bunny Chow (Serves 4)

Ingredients:

  • 1 loaf white bread (cut into quarters)
  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp curry powder
  • 1 tsp ground ginger
  • 1/2 tsp turmeric
  • 1 tsp ground coriander
  • 1 (400g) can chopped tomatoes
  • 400g chicken breast or your choice of protein, cooked and shredded
  • 1 cup vegetable stock
  • 1/2 cup green peas (thawed if frozen)
  • Salt and pepper to taste
  • Chopped fresh coriander (optional)

Campfire Setup:

  • Prepare a medium heat on your campfire using coals or firewood.

Instructions:

  1. Prep the Bread: Using a serrated knife, carefully hollow out the centers of the bread quarters, leaving a 1-inch border. Brush the insides with oil and toast them over the campfire until lightly golden brown.

  2. Cook the Curry: In a large pot or Dutch oven over the campfire, heat oil. Sauté the onion until softened, then add garlic and cook for another minute.

  3. Spice it Up: Stir in curry powder, ginger, turmeric, and coriander, cooking for 30 seconds to release the flavors.

  4. Tomato Time: Add chopped tomatoes and simmer for 5 minutes.

  5. Bring it Together: Pour in vegetable stock, shredded chicken or your chosen protein, and peas. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the flavors meld.

  6. Assemble and Enjoy!: Spoon the hot curry mixture into the toasted bread bowls. Garnish with fresh coriander (if using) and dig in – bunny chow style!

Campfire Tips:

  • Use a cast iron pot or Dutch oven for even heat distribution over the campfire.
  • A grill grate over the fire can be helpful for toasting the bread.
  • Packaged pre-cooked or canned protein makes this recipe perfect for camping.

Bunny chow is a delicious and affordable meal, perfect for a taste of Durban right by your campfire. So grab a loaf, whip up a flavorful curry, and enjoy this South African treasure!