The colourful lilac, lime green, and burnt orange buildings of Bo-Kaap have been the home of the Cape’s Malay population since the seventeenth century. Unique to this part of South Africa, Cape Malay cooking combines the flavours of South-East Asia with those of southern Africa to mouthwatering effect.
Restaurant menus regularly feature favourites including bobotie (a spiced shepherd’s pie), bredie (stew), and sosaties (meat kebabs). You will discover the secrets of these richly aromatic dishes for yourself, using recipes passed down from generation to generation.
