Bunny Chow Port Elizabeth: Beef Curry in Bread

Bunny chow is a South African curry served inside a hollowed loaf of bread, with the removed bread used for scooping up the sauce. This Port Elizabeth-inspired version uses tender beef, potatoes and a warmly spiced tomato gravy; regional and household versions vary, and the curry can be made with chicken, lamb or beans instead.

Ingredients

2 tablespoons (30 ml) neutral cooking oil
1 large onion, finely chopped, about 1½ cups (225 g)
1 tablespoon (15 g) fresh ginger, finely grated
3 garlic cloves, minced, about 1 tablespoon (15 g)
2 tablespoons (30 ml) mild or medium curry powder, such as Durban-style masala
1 teaspoon (2 g) ground cumin
1 teaspoon (2 g) ground coriander
½ teaspoon (1 g) turmeric
¼ teaspoon (0.5 g) cayenne pepper, or to taste
2 pounds (900 g) boneless beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
2 tablespoons (30 g) tomato paste
1 can (14.5 ounces / 411 g) chopped tomatoes
2 cups (475 ml) low-sodium beef stock or water, plus more as needed
1 cinnamon stick, about 3 inches (7.5 cm), or ¼ teaspoon (0.5 g) ground cinnamon
2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 2 cups (300 g)
1 teaspoon (6 g) fine salt, plus more to taste
½ teaspoon (1 g) black pepper
1 tablespoon (15 ml) lemon juice, or 1 tablespoon (15 ml) white vinegar
1 large unsliced white sandwich loaf, about 1 pound (450 g), or 4 individual bread rolls
¼ cup (10 g) chopped fresh cilantro, for serving (optional)
¼ cup (60 g) plain yogurt or chutney, for serving (optional)

Instructions

Pat the beef dry and season it with the salt and black pepper. Set a heavy pot or Dutch oven over medium-high heat and add the oil. Brown the beef in two or three batches, turning to color several sides, about 3 minutes per batch. Transfer browned pieces to a plate; avoid crowding the pot, which can make the meat steam instead of brown.
Reduce the heat to medium. Add the onion and cook, stirring and scraping up browned bits, until softened and lightly golden, 6 to 8 minutes. Stir in the ginger and garlic and cook for 30 seconds. Add the curry powder, cumin, coriander, turmeric and cayenne; stir for about 30 seconds, just until fragrant. If the spices begin sticking, add a tablespoon of water rather than letting them scorch.
Stir in the tomato paste and cook for 1 minute. Add the chopped tomatoes, stock, cinnamon stick and browned beef with any juices. Bring to a gentle simmer, then cover partially and cook over low heat for 55 minutes, stirring occasionally. Keep the liquid at a steady, gentle bubble rather than a hard boil, which can toughen the beef.
Add the potatoes and stir. Cover partially and simmer for another 25 to 35 minutes, until the potatoes are tender and the beef is easy to break apart with a fork. Check the beef with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef, but chuck becomes pleasantly tender for this curry after longer braising. For a soft, shreddable texture, continue simmering until it is fork-tender. Add a splash of water if the curry becomes too thick; uncover it for a few minutes if it is too thin.
Remove the cinnamon stick. Stir in the lemon juice or vinegar and taste, adjusting salt, heat or acidity as needed. Rest the curry off the heat for 5 minutes so the sauce settles while you prepare the bread.
For one large loaf, cut it crosswise into four generous portions. Stand each portion on a cut end and scoop out most of the soft center, leaving a sturdy wall and base about ½ inch (1 cm) thick. Tear the scooped bread into pieces. For rolls, slice a lid from each and hollow them in the same way. Spoon curry into each bread shell and return some of the scooped bread on top or alongside for dipping. Finish with cilantro, yogurt or chutney if using, and serve immediately.

Tips

Choose the right bread. A firm, unsliced white loaf is traditional and holds curry better than a crusty baguette or soft, thin-walled roll. If the bread feels very soft, warm it in a 300°F (150°C) oven for 5 to 8 minutes before filling.
Adjust the heat gradually. Curry powder strength varies. Start with the stated cayenne amount, then add more near the end; a spoonful of yogurt at the table can soften a fiery serving.
Substitute thoughtfully. Durban-style masala may be hard to find; use a medium curry powder and add a pinch of extra cumin or coriander. It will be less specifically South African in flavor, but still makes a balanced curry. Beef chuck is best for the long simmer; lean steak can turn dry.
Keep the bread dry until serving. Do not fill the loaf early. The curry will soak through if it stands, so bring the curry and bread to the table separately if serving is delayed.

Serving Suggestions

Serve each filled portion in a shallow bowl or on a plate to catch any gravy. Put the torn bread pieces on the side for dipping, and offer sliced banana, tomato-and-onion salad, fresh cilantro, chutney or plain yogurt as optional cool or bright contrasts. A simple green salad or steamed vegetables can round out the meal without competing with the curry. Provide forks, but expect the bread to do much of the work.

Variations

For a chicken version, use boneless chicken thighs and simmer just until cooked through; check poultry with a food thermometer for the USDA FSIS safe minimum of 165°F (74°C). For lamb, use shoulder cut into cubes and cook until fork-tender. To make it vegetarian, replace the beef with two cans (15 ounces / 425 g each) of drained chickpeas and use vegetable stock; add the chickpeas with the potatoes and simmer until the potatoes are tender. You can also add a cup (150 g) of green peas during the final 5 minutes. Adjust the liquid because these versions need less braising time than beef.

Storage and Reheating

Store curry separately from the bread. Refrigerate it in a covered, shallow container within 2 hours of cooking; it keeps for 3 to 4 days. Freeze the curry, without bread, for up to 3 months for best quality and thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring and adding a little water if needed, until it reaches 165°F (74°C) throughout; check with a food thermometer. Reheat only the portion you plan to eat. The bread is best fresh, but an unfilled loaf can be kept at room temperature according to its packaging and warmed before serving.

Frequently Asked Questions

Is bunny chow from Port Elizabeth?
Bunny chow is strongly associated with Durban, where it developed as a South African curry-in-bread meal. Port Elizabeth—now officially named Gqeberha—has its own local food traditions, and a Port Elizabeth-style recipe can reflect local preferences without being presented as the dish’s sole origin or definitive version.

Does bunny chow contain rabbit?
No. The name does not mean that the dish must contain rabbit. It is commonly made with curry such as beef, chicken, lamb or beans, served in a hollowed loaf.

Can I make the curry ahead?
Yes. Cook the curry up to 3 days ahead and refrigerate it promptly. Reheat it to 165°F (74°C), then hollow and fill fresh bread just before serving so the loaf does not become soggy.

How thick should the curry be?
It should be thick enough to sit in the bread without immediately running out, but still have enough gravy to moisten the bread. Simmer uncovered briefly to thicken it, or add a small splash of stock or water if it has become too dense.

Can I use bread rolls instead of a loaf?
Yes. Choose large, sturdy rolls with a close crumb, cut a lid from each, and leave a substantial base and wall when scooping. Smaller rolls make individual portions, though they hold less curry than loaf quarters.

Can I make it less spicy?
Use mild curry powder and omit the cayenne. Keep the ginger and other spices for flavor, then serve yogurt or a mild chutney alongside so each person can adjust their portion.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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