The ancient Greek word for "spice" was the precursor of our word "aroma". Nicely packaged and relatively inexpensive, these fragrant bits of bark, leaves and seeds were once so costly that men were willing to risk their lives in order to attain this precious cargo. Slaves captured in the East Indies, India and Ceylon brought from their native lands their traditional recipes that have become synonymous with the cuisine and flavour of the Bo-Kaap today. During the informal cooking lesson in a Bo-Kaap family restaurant our hostess will share secrets and stories about the ways in which food, history and religion are interwoven in the Bo-Kaap culture.

Then it's time to sit back and enjoy your handwork!