Jackfruit Bunny Chow

Jackfruit curry is cooked with tomatoes, ginger, potatoes, onions and spices then stuffed into the center of a hollowed out half-loaf of white bread. This unique South African street food was invented by Indian immigrants in Durban and is typically eaten without utensils.

Jackfruit Bunny Chow

Total TimeTotal Time: 1 hour

ServingsServings: 10


3 Tbsp extra virgin olive oil

2 cups yellow onion, small dice

2 Tsp ginger, minced

¼ cup garlic, minced

1 ½ Tbsp habanero chili, deseeded, minced

1 can (95 oz.) DOLE Young Green Shredded Jackfruit, drained

2 Tbsp cumin

2 Tbsp coriander, ground

1 Tbsp garam masala

1 Tbsp turmeric

2 cups tomatoes, crushed

½ cup water

2 tsp kosher salt

1 qt coconut milk

2 cups red potatoes, small dice

1 cup cilantro, minced

5 pullman loaves


  1. Heat the oil in a large pan on medium heat. Add the onion, ginger, and garlic. Soften for 4-5 minutes, stirring regularly. Next, add the chili. Stir well and cook for another couple of minutes.
  2. Add the jackfruit pieces, cumin, coriander, garam masala, and turmeric. Stir well for a minute or so, using a wooden spoon to break apart some of the jackfruit for a mix of chunks and stringy pieces.
  3. Next, add the tomatoes and break these apart with a spoon. Add the water. Add salt and simmer on low heat for 10 minutes, adding extra water if necessary.
  4. After 10 minutes, add the coconut milk and potatoes. Stir well, bring to a gentle simmer, and cook for a further 10 minutes or until the curry is thick and creamy, and potatoes soft and tender being careful not to let the coconut milk boil.
  5. Once thick and creamy, stir in the cilantro. Adjust the seasoning and serve inside half of a Pullman loaf with 2/3 of its center bread removed creating a “bowl” like cavity.

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