The best bunny chow in Africa

The much-loved bunny chow is a traditional South African dish that originated in the Durban Indian community…

In South Africa, the familiar phrase “local is lekker” pays homage to the belief that things close to home are often the best. To celebrate this philosophy, the team at &Beyond Kirkman’s Kamp often delights guests with a proudly South African ‘local is lekker’ themed sundowner stop.

The setting couldn’t be more memorable, under the ancient and most-photographed sycamore fig tree in the Sabi Sands. As the sun dips below the horizon, a trail of blazing lanterns leads hungry guests to a warm and welcome feast of traditional South African bunny chow, biltong, bubbly and boks (springbok drinks, of course).

The much-loved bunny chow is a traditional South African dish that originated in the Durban Indian community, and simply put, it is a hollowed-out loaf of fresh bread filled with a mouth-watering curry. This is comfort food at its best and the &Beyond Kirkman’s chefs make the most irresistible bite-sized bunny chows that are perfect for those brisk winter evenings.

Throw in some biltong (dried, cured meat that has become a South African obsession), bubbly and a springbok drink (a patriotic blend of Amarula and peppermint liqueur made to resemble the green and gold colours of the national rugby uniform) … and you have a proudly South African celebration deep in the heart of the bush.

If you’d like to emulate our “local is lekker” party, here’s our bunny chow recipe, sent from the &Beyond Kirkman’s Kamp kitchen with love. Enjoy!


Kirkman’s Kamp Bunny Chow

Serves 10

Let us emphasise that no bunnies are harmed in the making of this dish – it’s just a name!


  • 250 g cooked lamb finely shredded
  • 2 Tbsp oil
  • 1 medium onion
  • 1 carrot, diced
  • 1 clove garlic
  • 1 fresh ginger, grated
  • 1 Tbsp curry powder
  • 1 green chilli, chopped & de-seeded
  • 1 tsp turmeric
  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • 1 bay leaf
  • 1 cardamom pod
  • 1 freshly chopped tomato
  • ½ cup coconut milk
  • Salt and pepper to taste
  • Fresh coriander for garnish
  • 10 mini bread rolls
  • Optional: 1 tin baked beans


Place the onion, oil, carrots, garlic, ginger and all spices (except curry powder and turmeric) in a saucepan on low heat.
Sauté the vegetables until the onions are glossy and then add meat, curry powder and turmeric.

Add the tomato, chili and coconut milk.

Bring to a boil and then turn the heat down to the lowest setting and leave to cook for 1 hour.
Stir occasionally.

Cut the tops off the bread rolls and remove the inside of each roll, replacing it with a generous scoop of curry.

Bon appétit!


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