Travel Comments - Backpacker Guide through Southern Africa

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The Bo-Kaap is situated above the Central Business District of Cape Town (maybe a 2min walk away from Longstreet).
It is also know as the Malay Quarter, Signa l Hill, Schotsche Kloof or Slaamse Burt (Slams goes back to the word Islam - Muslim people regard it as an insult of their faith).
The Bo-Kaap is a very small residential area. It is less than 2km in extent and maybe half a kilometre at its widest point.

For reviews and comments

about tours to the Bo-Kaap in Cape Town see the tra:guide trips & tours forum!

tra:mag reports

The Bo-Kaap, Cape Town

The Bo-Kaap reflects the diversity of people of Cape Town, the first European-influenced settlement in the today's South Africa.
The Bo-Kaap shows the influences of the East and the West at the Cape of the Good Hope - many residents of the area are descendents of convicts, slaves and political exiles from South East Asia and Indonesia who came here in the early days of the Mother City.
In its early days the Bo-Kaap was home to people from all different cultural and religious backgrounds, but today the are is reffered to be the home of the Muslim population of Cape Town.

Bo-Kaap links

www.bokaap.co.za
Bo-Kaap Museum

Tours to the Bo-Kaap

Cape Malay Cooking Tour

Restaurants in the Bo-Kaap

Biesmiellah Restaurant
- read a review on the tra:guide billboard!

The Cape Cuisine - a very Cape Townian experience

A multi-ethnic cuisine emerged, and one can only imagine the aromas emanating from kitchens producing highly spiced dishes from Dutch, Italian, Portuguese and especially oriental recipes handed down for generations.

The Malay influence comes through in the curries, chilies and extensive use of spices such as ginger, cinnamon and turmeric. More Malay magic comes through the use of fruit cooked with meat, marrying sweet and savoury flavours, with hints of spice, curry and other seasonings. The food has a nuance of seductive spiciness, true testament to the culinary capabilities of Malay women world wide. I cannot think of a dried apricot without the image of a caramel coloured woman, grinning widely, a wooden spoon in her hand, gently stirring a pot of simmering curry and fruit.