Bunny Chow, often just called “Bunny,” is one of South Africa’s most iconic street foods. Born in Durban and beloved in Cape Town, it’s a hollowed-out loaf of bread brimming with spicy curry. Traditionally made with mutton or beans, this version swaps in chicken for a lighter but still fiery twist. The bread soaks up the sauce. The curry is rich and fragrant. Furthermore, the whole dish is designed to be eaten with your hands — no forks required. It’s messy and fun. Moreover, it’s utterly satisfying, whether you’re strolling the streets or gathered at home for a weekend feast.
Endless Summer inspiration
The wind off the Cape had a little bite to it that morning, the kind that makes a hot meal feel like destiny. Phil McCockin sat perched on a weathered crate outside a humble roadside stand in 1960s Cape Town, hat tilted low, and eyes hidden. Additionally, he was working his way into a hollowed-out loaf overflowing with rich, spicy curry—bunny chow in all its messy, glorious form. Sauce dripped down his fingers like he didn’t have a care in the world. In that moment, he didn’t. This wasn’t just food—it was fuel and fire.
Just then, a couple of sunburned surfers strolled past, boards under arm, followed by a scrappy film crew hauling gear. One of them—Robert August—paused mid-step and eyed Phil’s bread bowl like it held secrets. “What the hell is that?” he asked. Phil barely looked up, just smirked and said, “This? This is what happens when bread and curry stop playing nice… and start making magic. Eat it, and you might just surf better.”
The group laughed, but curiosity won. Moments later, they were all crowding the stand. They grabbed their own bunny chow before heading for the waves. Among them? A young Bruce Brown and Mike Hynson—names that would soon echo through surf history with The Endless Summer. Some folks say it was Phil’s hot tip—and hotter lunch—that helped set the tone for the greatest surf film ever made.
Grab a copy!
If that story—and that first, glorious bite—has your stomach rumbling, you’re in luck. This Cape Town classic (and dozens more wild, flavor-packed adventures) can be found in Phil McCockin’s unapologetically hilarious, yet seriously legit cookbook, 101 Ways To Eat Cock. It’s part recipe collection and part travel tale.
So grab a copy, fire up your skillet, and dive headfirst into Phil’s world of global eats and campfire cock-tales. Whether you’re chasing surf and spice, or just something new for dinner, there’s a seat at Phil’s table waiting for you. Just be ready to get a little messy along the way.
Phil McCockin’s Cape Town Bunny Chow Cock (Chicken)
Ingredients
- 1 small unsliced white bread loaf about 6 inches; soft interior with sturdy crust is ideal
- 2 chicken thighs boneless and skinless, diced into ½-inch cubes
- 1 medium onion finely chopped
- 2 tomatoes chopped into small cubes (or substitute ½ cup canned diced tomatoes)
- 1 tbsp curry powder Durban-style curry powder if available
- ½ cup chicken stock or water, if you want a lighter sauce
- 2 tbsp vegetable oil sunflower or canola works well
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- Optional: 1 green chili or ½ tsp chili flakes for extra heat
- Optional garnish: fresh cilantro lemon wedges
Instructions
- Using a serrated knife, cut the top off the loaf like a “lid.”
- Scoop out the interior of the bread to create a deep cavity, leaving at least ¾-inch of crust all around so it holds the curry.
- Reserve the bread chunks you pull out — they’re perfect for dipping later.
- Heat oil in a large skillet or saucepan over medium heat.
- Add chopped onion and sauté for 5–6 minutes, stirring occasionally, until golden and softened.
- Stir in curry powder (and chili, if using). Cook 1 minute until fragrant, toasting the spices slightly.
- Add diced chicken to the pan.
- Cook for 7–8 minutes, stirring often, until the pieces are opaque and lightly browned on all sides.
- Stir in chopped tomatoes. Cook 3–4 minutes until they break down into a chunky sauce.
- Add chicken stock, salt, and pepper. Stir well.
- Reduce heat to medium-low and simmer gently for 12–15 minutes, stirring occasionally, until the sauce thickens and the chicken is tender.
- Spoon hot chicken curry into the hollowed bread loaf until full.
- Place the bread “lid” back on top for a traditional look.
- Present Bunny Chow immediately, with reserved bread chunks on the side for dipping.
- To eat it street-style, tear off the sides of the loaf with your hands and scoop curry straight out of the bread bowl.
Pro Tips:
- Bread choice matters: Use a small, dense white loaf with a strong crust so it holds the curry without collapsing.
- Spice upgrade: For authentic Durban Bunny, use a masala or Durban curry powder (spicier and deeper than mild supermarket curry powder).
- Tomato texture: Fresh tomatoes give brightness, canned tomatoes yield a thicker sauce — both work, but canned gives more body.
- Don’t skip the onion base: Cook onions long enough to caramelize slightly — they add natural sweetness that balances the tangy curry.
- Bread chunks = gold: The scooped-out bread is the best dipping tool — keep it warm in foil until serving.
- Make it messy: Bunny Chow is meant to be eaten with your hands. Don’t overthink plating — the fun is in tearing, dipping, and savoring.
- Next-day magic: Like most curries, Bunny tastes even better the next day. Make a batch, reheat gently, and refill a fresh bread loaf.
- Variation: Add chickpeas or potatoes to the curry to bulk it up — this is a common street-style adaptation in South Africa.
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