Bunny Chow, affectionately known as a "bunny" by locals, is one of South Africa's most iconic street foods. This hearty dish consists of a hollowed-out loaf of white bread filled to the brim with aromatic curry. Despite its name, it contains no rabbit meat - the dish is typically made with lamb, chicken, or bean curry.

The dish originated in Durban's Indian community during the 1940s. Indian laborers needed a convenient way to carry their lunches to the sugarcane fields. The hollowed bread served as both container and utensil, making it perfect for workers. The name's origin is debated, but one popular theory suggests it comes from the Bania community, an Indian caste of merchants who sold the dish.

Making a proper Bunny Chow starts with preparing a flavorful curry. The curry should be rich and thick, cooked with plenty of aromatics like ginger, garlic, and curry leaves. The bread should be a fresh, sturdy white loaf - the inside is removed to create a bowl, but save the bread "lid" to dip in the curry. The key is to leave enough bread wall to hold the curry without becoming too soggy.

While traditional Bunny Chow uses lamb curry, many variations exist today. Chicken, beef, and vegetarian versions are common. Some modern interpretations even feature butter chicken or other less traditional curries. The heat level can be adjusted to taste, though authentic Durban-style Bunny Chow tends to be quite spicy.

In South Africa, Bunny Chow is typically served with a side of carrot sambal or kachumber (a fresh, chopped salad). It's traditionally eaten with hands, using the bread to scoop up the curry. The proper way to eat it is to tear pieces from the top and sides, working your way down as you soak up the curry.

While undeniably delicious, Bunny Chow is quite a caloric dish. A quarter loaf (the standard serving size) can contain 800-1000 calories, depending on the filling. The white bread and rich curry make it high in carbohydrates and fats. Those watching their diet might opt for a smaller portion or choose a vegetarian filling. The dish contains gluten from the bread and, depending on the curry, may include dairy products. However, it's a great source of protein and, when made with plenty of vegetables, provides essential nutrients.