Durban bunny chow

Bunny chow serves curry inside a hollowed-out loaf of bread. Claire Allen’s lamb preparation browns the meat and cooks onion with ginger, garlic and spices including cardamom, cinnamon, cumin and curry powder. Tomatoes, sliced potatoes and water join the pot, which cooks until the meat and potatoes are tender and the sauce is thick.^[1]

A white loaf is cut in half and its soft centre removed. The hollow is filled with curry and plenty of sauce, then garnished with fresh coriander. The removed bread is served alongside to soak up the gravy. Allen also suggests onion-and-tomato salad, banana and raita as accompaniments.^[1]