Search
Login
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
SearchLoginSearchLoginCopyright © 2025 Foodies Only
7 min
20/11/2025
Bunny Chow is one of South Africa’s most iconic comfort foods, but its story begins with Indian workers who arrived in Durban in the late 19th and early 20th centuries. Over time, a simple, hollowed-out bread loaf filled with spicy curry grew into a symbol of working-class life. This article examines the origins of this dish, the evolution of bread as its container, and how it transformed from a street meal to a national favourite, now enjoyed throughout the country. Dive deeper to know more.
Very few dishes reflect South Africa’s history as clearly as Bunny Chow. The idea of bunny chow is straightforward; it is a loaf of bread, hollowed out and filled with hot curry. However, there is a story behind this simple meal, one shaped by migration. The dish traces its roots to Indian indentured labourers and traders who settled in Durban, adapting their food traditions to new circumstances and restrictions.
Bunny Chow became a simple solution to everyday work challenges, such as long working hours, limited access to utensils, and strict rules that prevented certain communities from dining in restaurants. This meal began by being carried into fields, markets, and workshops, slowly developing into a cultural icon of the country. Today, it is eaten in cities across South Africa, recognised globally, and loved for its simple appeal. Read this article to learn about the story of bunny chow and how it represents a food that embodies the communities that have shaped the country's food culture.
The roots of bunny chow lie in Durban’s Indian community, which grew rapidly between 1860 and 1911 when thousands of indentured workers were brought from India to work on sugarcane plantations. Many came from regions with strong curry traditions, such as Tamil Nadu, Andhra Pradesh, Uttar Pradesh, and Bihar, among others. After their contracts ended, many remained in South Africa and started small businesses, particularly food stalls and shops along Durban’s bustling streets.
These early communities carried familiar flavours with them. Spices such as turmeric, cumin, coriander, mustard seeds, and chilli became central to Durban’s food culture. Over time, local ingredients and South African tastes blended with these Indian traditions, creating a distinct Durban-style curry known for its deep colour, rich flavour, and heat.
The exact origin story of bunny chow is debated. Still, most explanations point to a simple theory: Indian labourers working long hours in the fields and factories needed a meal that was affordable, portable, and filling. Carrying metal tiffins was not always convenient, and in some places, labour restrictions made it difficult for workers to bring utensils or sit down for long meals.
A hollowed-out loaf of bread solved these problems in one go. The bread acted like a bowl, holding piping hot curry without leaking. It was easy to carry, shared easily among workers, and required no plates or cutlery. The scooped-out bread, known as the virgin, was placed on top and used to mop up the curry.
Bread may seem unusual for an Indian curry, but in 20th-century South Africa, it made perfect sense. White bread was cheap, widely available, and sold in convenient rectangular loaves. Its shape allowed it to be cut into quarters or halves, creating ready-made edible containers. It also kept the curry warm for a considerable amount of time. As workers carried their meals to fields or factories, the bread absorbed spices, becoming soft and flavourful, a feature many people still consider the best part of a bunny chow.
By the mid-20th century, bunny chow had spread far beyond the Indian community. As South Africans from different backgrounds interacted in workplaces, cities, markets, and schools, the dish crossed cultural boundaries. It offered generous portions at an affordable price, making it popular among students, taxi drivers, and workers. Different fillings began to appear. While early versions were primarily vegetarian, like beans, sugar beans, and mixed vegetables, meat versions gained popularity over the decades. Today, mutton, chicken, and even seafood curries are common.
Despite so many years, the essence of bunny chow has remained unchanged; it is simple, warm and easy to carry or share. New versions of bunny chow are also emerging based on changing food trends, such as vegan fillings, gourmet interpretations, and fusion twists; yet, the hollowed-out loaf with curry filling remains the soul of the dish. Younger generations continue to enjoy the dish, not only for its flavour but for the history it carries. Bunny Chow is more than a meal; it is a reminder of the resilience of communities that created something from limited resources.
