Messy, comforting, spicy and bold – there’s nothing quite like a bunny chow. Born on the streets of 1940s Durban, this iconic South African dish has become a national treasure, beloved for its no-frills brilliance and big, unapologetic flavour. Whether it’s filled with fiery mutton, classic beans, rich chicken curry or even a modern kota twist with mince and mash, one thing’s certain: it’s best eaten with your hands and plenty of sauce. In this round-up, we celebrate the bunny chow in all its glorious forms – from traditional to reimagined – with four recipes guaranteed to satisfy and inspire.