Traditional Bo-Kaap cooking experience

Cape Malays are the descendants of slaves and political exiles brought to the Cape by its Dutch colonisers in the 17^th and 18^th centuries, mainly from what is now Indonesia. Their influences on Cape Town were fundamental, from the introduction of Islam to the development of the Afrikaans language, and most especially on South African cuisine.

The exotic spices that they introduced to the Cape gave local food a whole new flavour and their recipes are, today, national classics. There is nothing quite like bobotie (a type of fruity, spicy meat loaf), a rich and mild yellow chicken curry, or a melt-in-your-mouth salomie (a tender meat or sugar bean curry wrapped in a flaky roti).

And there’s no better place to learn how to make these delicious dishes than in the very home of Cape Town’s culinary heritage, the Bo-Kaap. Several home chefs operate in the area, where in the space of a few hours you will be taught authentic recipes that you are guaranteed to make again and again.