No rabbits are harmed in the making of Durban‘s most famous culinary invention, despite the name. Bunny chow has been popular within the city’s sizeable Indian community since the 1940s, and established itself as the city’s signature dish.

Although the origins of the name remain something of a mystery, the basic components of bunny chow undoubtedly evolved for practicality. Indian farm workers took to carrying their curry lunches in hollowed-out loaves of bread. The bread serves both as a bowl and as the cutlery — pieces of the crust are broken off and used to scoop out the contents. By the end of the meal, nothing is left of the receptacle or the implements. Everything is eaten.

The curry itself is traditionally made of beans, though mutton and chicken varieties are also common. As with any fine dish, there is a drink that makes the perfect match. Not wine, in this case, but South African ginger beer.

An annual competition, the Bunny Chow Barometer, is held in Durban each September — the ultimate celebration of the ultimate Durban dish.