From indigenous cooking and ingredients to the kitchen traditions of colonial times, our culinary heritage is diverse. Stir a pot with us and discover the influence of African pastoralists, European settlers, Malay slaves, indentured Indian labourers and trekking boers on our national menu.

A session in the Heritage course might travel from Malay curry through Indian samoosas to a Boere green bean stew and vetkoek or Portuguese chicken livers peri-peri. Desserts are a fabulous adventure, with treats such as custard tarts, steamed puddings and koesisters.

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