By far the most memorable thing about the Bo-Kaap is the food. It’s all about aromatic spices, colour, and love in a Malay kitchen. There’s something about the careful folding of samoosas, kneading of buttery dough, and the bubbling of a pot of curry that brings people together. But if you really want to understand Malay food, you’ve got get into the kitchen.
The Bo-Kaap Cooking Tour begins at the Bo-Kaap Bazaar, where Zainie Misbach waits. Her arms are folded and her hair is tucked beneath a salmon headscarf. She watches as the group bustles about, eyeing the products and photographing the scene—the colourful houses, the spice racks, the cobbled streets—before gathering everyone together for an introduction and the first stop.
The tour starts next door at the overwhelming Atlas Trading Co. It’s a feast for the eyes: red, orange, yellow, brown ground spices are piled up to the ceilings, alongside bags of rice and flours ranging from wheat to pea. Zainie moves through the store with p..