Bunny chow traces its origins back to Durbans Indian community in the 1940s.
The loaf is often divided into quarters, allowing for easy sharing or individual servings.
The bread absorbs the flavors of the curry, creating a unique and satisfying combination of textures and tastes.
Bunny chow offers a diverse range of curry fillings, catering to various preferences and dietary requirements.
Chicken, mutton, beef, and vegetarian options are common, each boasting their own distinctive flavors.
South Africans take their spice seriously, and bunny chow is no exception.
The heat level of the curry can vary, ranging from mild to fiery-hot, depending on personal preference.
These condiments add an extra burst of flavor and freshness to the dish.
While bunny chow originated in Durban, its popularity has spread throughout South Africa and beyond.
