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An example of a Cape cuisine tour experience
The 'Cape Cuisine' tour is aimed specifically at guests who are passionate
about and have a deep interest in Wine, Food and local cuisine. The tour
burrows down into the nitty gritty of wine making, food preparation and cuisine
culture in South Africa and guests are encouraged to get involved with any of
these activities as much as they like.
I invite you to celebrate a feast of food and culture, a journey of the
pallet, served from the heart, South African style.
The day starts with a breakfast unlike any that you might have had until now and
let me assure you, there will be no bacon and eggs on this breakfast palate. Our
Afrikaner
farmers will always start the day with an early morning “Moer
coffee” (very strong coffee) or “Rooibos Tea”
enjoyed with rusks and koeksisters, a traditional Malay, and now also
Afrikaner, sweet made from twisted yeast dough, deep fried and dipped in
syrup. The word comes from the Dutch koek,
meaning "cake" and sissen,
meaning "to sizzle". Rusks are
You will also be tasting other famous Afrikaans fare like Biltong,
Boerewors, Malva tert, and Melktert at one of the most unique and historic locations in Cape Town, the
'actual' Noonday gun battery atop the 'real' Signal hill. This start to
the morning is very typical of what most wheat farmers will be eating and drinking at
the dawn of the morning. We might also meet Chief Petty officer Dudley Malgas of
the South African Navy who is responsible for the firing of the cannon at
noon every day. The visit will be topped of with a shot of
Witblitz, a potent home-made distilled alcohol, much like the Italian Grappa -
the word Witblitz means "white lightning" in Afrikaans.
A very different
breakfast indeed!
From the Noon gun we go to the Bo-Kaap on the hill overlooking Cape Town. Here we will visit
with a local lady who lives in an area
previously inhabited by the Your host Latiefa will present the cuisine of the Cape Malay community and a typical
selection could include a traditional lamb curry, vegetable curry,
Bobotie and
Biryani.
These will be served with flat bread Roti, pompadoms, tomato and onion chili
and fruit chutney. Ending off this tasting banquet you will have traditional
milk tart and sticky buns called
Koesisters.
Accompany this feast will be a range of locally produced soft drinks and teas, which
are drunk by the local community and found only in Cape Town. The Cape Malay
have perfected the art of cooking with spices like turmeric, aniseed, fenugreek,
cumin, cardamom, cassia, and ginger which were all brought to South Africa by early
explorers on their way through the Spice Route. In this district, lovingly referred
to as the Bo-Kaap, you could taste foods with tongue-twisting names like Sosaties,
bobotie, samoosas, beryani, gesmoorde rys and denningvleis - verbal gymnastics
yes, but a taste that is essentially Cape Malay.
Mid Morning, and we drive through to Mitchell’s Plain, a suburb of Cape Town, to visit
Belinda Jackson to sample the Cape Flats and
the Cape Co
From Mitchell's plain we travel a very short distance to one
of our largest Black townships close to Cape Town called Khayelitsha. From Mitchell's Plain we drive to Kayamandi, a so-called “squatter camp” or informal housing settlement. Because of the divided nature of the history of South Africa, we unfortunately still have areas inhabited by mostly single races and this particular area is one of those area inhabited mainly by Xhosa people. Here we will meet with a Lilly Ngwexana who is carrying forth the cooking secrets, learnt from her grandmother and mother, into the modern era by preparing traditional dishes and delicacies for her guests to enjoy. You can taste dishes like steamed bread, chakalaka, marogo, Samp and Beans, Spinach and Cabbage and sorghum beer to name just a few. Once again we will be able to learn how these dishes fit into the everyday life of the Xhosa people by hearing it first hand from one of the older members of this vibrant community. You will also get a glimpse into the everyday life of an inspirational lady living in a township. I guarantee that this particular experience will follow you for the days of your life. From Khayamandi we travel to the outskirts of Stellenbosch, the heart of the Winelands. On the wine estate, Middelvlei, we will be met and hosted by the owner of this family owned wine estate. A wine tasting will be enjoyed in the owner’s private underground cellar where we will be able to enjoy some of the oldest and rare wines in South Africa. This wine collection is reputed to be one of the largest private collections of South African wines. From Middelvlei, we return back to your residence at approximately 18:00
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hard, very dry biscuits originally
prepared in South Africa by the Dutch for traveling long distances in our hot
South African climate. Rusks were essentially breads that wouldn't spoil. Today, all over South Africa,
rusks are eaten as snacks dipped in coffee, tea, or milk. In the cities, many
different varieties of commercially baked rusks are available and these are even
now available flavoured with raisins, chocolate chips, almonds, peanuts, and
probably soon, oat-bran as well.
17th century slaves from Batavia.
On their arrival at the Cape over 300 years ago, Malay cooks brought with them a
diverse culinary tradition characterized by the art of seasoning. The use of
aromatic spices and herbs even today forms the heart of Cape Malay cooking, and
flavours range from the pungency of hot chillies to the fragrance of nutmeg, cinnamon
and cloves. A knowledge of the different flavours and aromas imparted by these
ingredients as well as their shelf life and method of preparation is important
when preparing Malay food.
loured cuisine. The "Cape coloured" is the
South African term for the country's mixed descent inhabitants. They are the
third largest population group in the country and number just over three
million. The Coloureds, as they are commonly called, live primarily in the
Western Cape and Mitchell's plain is one the most densely populated areas.
Belinda will probably present dishes like tomatoe bredie, cabbage food, bobotie,
smoorsnoek and onion salads. Fruit salad, egg custard, brandy tart and trifle
will provide a suitable sweet end to this very unpretentious cuisine. The drive through
Mitchell’s Plain also highlights the apartheid era and the plight of the Cape Coloured people.
This township is home to approximately 1.5 million people and is a fantastic
place to experience the incredible diversity of the South African racial landscape
and it's different cuisines. Here we visit a local meat and vegetable market to
sample some of the local braai beef. Even though the South African braai, or
barbeque as you might know it, is deeply steeped in the Afrikaner tradition, the