Bunny chow

Bunny chow, often referred to simply as abunny,is an IndianSouth Africanfast fooddish consisting of ahollowed-out loafofwhite breadfilled withcurryand a serving ofsaladon the side. It originated amongIndian South AfricansofDurban.Throughout various South African communities, one can find cultural adaptations to the original version of the bunny chow, which uses only a quarter loaf of bread and is sometimes called askhambane,kota("quarter") orshibobo, a name it shares withsphatlho, a South African dish that evolved from the bunny chow.
Bunny chow was created in Durban, South Africa, which is home to a large community of people ofIndianorigin. The precise origins of the food are disputed, although its creation has been dated to the 1940s.It was also sold inGwelo, Rhodesia(nowZimbabwe), duringWorld War IIand is still sold in the nearby town ofKadoma, formerly known as Gatooma.
Stories of the origin of bunny chow date as far back as the migrant Indian workers' arrival in South Africa. One account suggests that these laborers who came to work thesugar caneplantations ofKwaZulu-Natal(Port Natal) were required to work long hours with only short breaks. During their breaks the workers at first would lay out their food on large leaves, but as this was time-consuming and their breaks were short, the workers found a way to quickly put their food together without it getting cold or taking up most of their break‍— whence the bunny chow. The bread that they made was cut into a hollowed-out bread bowl which they put their curries and vegetables in. This was also useful as they would be able to take it out into the plantation.Meat-based fillings came later. The use of a loaf of white bread can also be ascribed to the lack of the traditionalrotibread as well as its weak structure; thus the cheap loaf, widely available at local stores, would be an optimal substitute vessel for the curry.
One story claims that a South African restaurant run byBanias(anIndiancaste) first created the dish at a restaurant-café, called Kapitan's, on the corner of Victoria and Albert streets in Durban.Another tale opines that the origin of this handheld dish was due to Indiangolf caddiesnot being allowed to publicly carry sharp cutlery like knives during apartheid."Chow" inSouth African Englishis simplyslangfor "food" as well as the verb "to eat".
The traditional Indian meal was roti and beans, but the roti tended to fall apart as a take-away item. To solve this, the centre portion of a loaf of white bread was hollowed out and filled with curry, then the filling was capped with the portion that was carved out.The vegetarian version of the meal is sometimes known as a"beans bunny".An alternate, albeit unlikely, etymology is derived from amondegreenof"bun"and"achar"(Indian pickles), though the latter are not usually included in the dish (unless as anaccoutrement).
Bunny chows are popular amongst Indians and other ethnic groups in the Durban area. Bunny chows are commonly filled with curries made using traditional recipes from Durban:muttonorlamb curry, chicken curry,trottersand beans curry, andbeanscurry. Other varieties found across the country using less traditional Durban-Indian food include chips with curry gravy, fried sausage, cheese, eggs andpolony. These are all popular fillings; the original bunny chow was vegetarian. Bunny chows are often served with a side portion of salad containing grated carrot,chilliand onionsalad. Commonly known assambals, this includes chopped tomatoes, onions, and green chilies served with white vinegar. Other sides include Indian pickles, such as mango pickle, lime or lemon pickle, vegetable pickles and other seasonal varieties which are pickled. A key desirable characteristic of a bunny chow is seen when gravy from the curry fillings soaks into the walls of the bread. Sharing a single bunny chow is not uncommon.
Bunny chows come in quarter, half and full loaves. When ordering a bunny chow in Durban, the local slang dictates that you need only ask for a "quarter mutton" (or flavour and size of your choice); colloquially, people would say, "Can I have a quarter mutton bunny?" Bunny chows are mainly eaten using the fingers; it is unusual to see locals use utensils when eating this dish.
Bunny chows were historically packaged in the previous day's newspaper. This is no longer common, and takeaway bunnies are more typically sold in "bunny boxes" which retain heat and prevent leaks from the curry.
Bunny chows are available in many small takeaways and Indian restaurants throughout South Africa. The price ranges fromR15 (US$1.01) for a quarter beans bunny ordhal, to R 50 (US$3.38) for a quarter mutton bunny, and generally one can multiply the price of a quarter by 3 or 4 to estimate the price of a full bunny.
Each year, the "Bunny Chow Barometer" is held in September on the south bank of theUmgeni River, just above Blue Lagoon (a popular Sunday picnic spot for Durban Indians), attracting numerous entrants from across the Durban Metro region to compete for the title of top bunny maker.