'Bo-Kaap, aka the Cape Malay Quarter or Schotsche Kloof (Scottish ravine), belongs to one of the most interesting parts of Cape Town. With its colourful houses lined along steep and winding roads, you’ll find it on the itinerary of most visitors to the city. But the Cape is vast and beautiful - so what exactly makes Bokaap so special, could it be the rich heritage or the tantalizing food? Why don't you decide?

Taking a step back…

Bo-Kaap is the oldest Malay settlement in South Africa. It is nestled below Signal Hill where you’ll find the historically significant Noon Gun. Most Capetonians are accustomed to its loud bang at midday but the tradition began in the late 1800s to signal to farmers that ships had docked and were ready to trade. The hill is also the resting place of Tuang Guru, originally a prince from the Ternate Islands and believed to be the founder of the Cape’s Islamic community. A hallmark of the Cape Malay people is the warm hospitality they extend to all their visitors, which brings us to the exciting part - the food.

A Sweet and Spicy Mix…

The Bo-Kaap neighbourhood is not your average food destination and its Southeast-Asian ties mean the menu is anything but bland. The Cape Malay's fusion of Asian, European and Mediterranean flavours are available at many high-end restaurants around Cape Town. But a visit to the Bo-Kaap Kombuis, opened by husband and wife team Yusuf and Nazli Larney, smacks of authenticity. It might not be the fanciest restaurant, but it allows you to sample the essence of the areas’ history and culture.

We asked their head chef to recommend a typical Cape Malay selection. Being Pakistani, he adds another dimension into the mix and while he can’t speak English properly, his cooking speaks volumes!

Whet your appetite with a savory platter of samoosas, spring rolls, daltjies (chili bites) and chili dip. These treats are always present at festivities such as Muslim weddings, birthdays and funerals. They're hot but oh-so-scrumptious!

The main dish is Bobotie, which is curried beef with egg custard, served on a bed of rice. The Cape of storms has made this is a winter favourite.

Finally, if you still have space left there are some sticky Bo-Kaap koeksisters, a spicy take on your average donut. It is seasoned with ginger, cardamom and cinnamon before being deep fried and dipped in syrup. This is one delicacy you’ll find on Sunday mornings in most Malay homes, accompanied by a cup of coffee of course.

Mmm... sounds yummy! French cuisine is believed to set the standards for cooking around the world, but according to Nazli Larney “they can definitely spice it up a little”, the Bo-Kaap way.  Visit www.food24.com for more Cape Malay recipes.

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