South African Bunny Chow: A Portable, Spicy Curry, All Snug in Bread

These days, if I say “bunny chow,” it’s not likely I’ll hear “rabbit” in response. Back in 2013, Chris Ying did a curry spread featuring the South African specialty for the now defunct Lucky Peach, and you can find a “bunny,” as Durbanites call it, on restaurant menus from San Francisco to Brooklyn and in between. Simply, a bunny chow is a hollowed out quarter loaf of white bread filled to the brim with Durban-style curry, made with "gravy soakers," a unique strain of floury...

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