Bunnychow is a South African street-food concept that has recently landed in Soho's Wardour Street.
With a menu that centres on feisty, flavoursome ‘bunnys’ - freshly baked buns, hollowed out, crammed with delicious hot fillings and topped with a bread ‘lid’ - Bunnychow has transformed a traditional Durban workers meal into a London lunchtime staple.
Bunny Chows began in Durban in the 1940s as a portable lunch solution for migrant Indian plantation workers that were often banned from certain cafes during Apartheid. Since the traditional Indian meal of roti and beans tended to fall apart easily, they filled loaves with curry and topped it with the bread lid.
The bunny chow was created and has developed over the years to become a hugely popular street food. While travelling across Africa, Bunnychow CEO, Atholll Milton, saw their potential and introduced them to London in 2013.
Last week I visited the restaurant with a few friends to try our very first Bunny Chow, and oh my we were impressed! We all agreed the quality of the ingredients was such good value for money, with each Bunny packed to the brim.
The ‘Chakalaka Bunny’ (left), is inspired by a spicy relish first developed in the townships of Johannesburg whist the ‘Durban Bunny’ bears the most resemblance to the original Bunny Chow.
The 'Piri Piri Pork Bunny' (left) features 8 hour pulled pork with Piri Piri sauce and 'Veggie Bunny' contains a delicious mix of spiced cauliflower, chickpea and potato.
Torn apart with messy fingers, scooped out with a fork or dunked into like a soup, the only way to eat a bunny is with pure unadulterated delight!
Cauliflower, chickpea, potato, spicy Durban sauce