Duration: 4 hours (approx)
1400 – 1800, Monday through Saturday
- a six course meal, each course in a different venue
- seafood dishes
- traditional isiXhosa dishes
- craft beer tasting
- all food and drink
- English speaking guide
- Air-conditioned mini-van
- Drop off at accommodation if centrally located
- hotel collections
- discretionary gratuities
- not suitable for vegetarians or vegans
- suitable for all ages
- the tour takes visitors into people’s homes and back street eateries
- street food is served
- in Imizamo Yetu and Hangberg the experience takes place on foot
Surely one of the planet’s most spectacular locations, Hout Bay lies 20 minutes away from Cape Town’s historic centre. Anybody that explores the Cape Peninsula, or drives over Chapman’s Peak, will pass through Hout Bay. People come for the Seal Island boat ride, and many to enjoy seafood at the Harbour.
Now there is a whole new reason to visit Hout Bay – a brand new culinary experience launches on 1 October 2017 that explores the people and culture and creativity of Hout Bay, through her food.
There are two key areas of focus: Imizamo Yetu (isiXhosa for “our efforts”), the township on the hillside above the valley, and Hangberg, the fishing village on the other side of the valley. Imizamo Yetu, also known as IY, is a mainly Xhosa speaking area, with a rich Pan-African flavour. Many residents come from Zimbabwe, Malawi, Congo and other countries to our north.
Hangberg is a mainly Afrikaans speaking area of creole heritage, historically it’s economy was mainly fishing.
Here’s a possible itinerary:
- The tour starts from the Coffeebeans Routes HQ in Cape Town central with a welcome drink.
- Your guide takes you along the Atlantic Sea Board to Hout Bay, about a 25 minute drive.
- In Imizamo Yetu, you meet your local host Phila Nogwavu. Long time resident Phila serves three courses across three venues.
- In Hangberg you meet local host Brent Thomas. Across another three venues, Brent serves three courses.
- Each course is a small tasting course, but you will still need to pace yourself!
- The menu features vetkoek or amagwinya, a snack traditional to South Africans across colour and culture lines; freshly barbequed lamb; ‘running chicken’; snoek, a local fish, and various other sea food items (which seafood will depend on what the ocean is delivering at the time).
- After the tour guests are dropped back at their accommodation, if they are staying centrally, or back at the starting point.
You will leave full (arrive hungry!) and deeply enriched by the stories, the places, the people and the insights gained on a food tour that opens up Hout Bay, Cape Town and South Africa in unexpected ways.
This tour was created by Phila Nogwavu (Imizamo Yetu) and Brent Thomas (Hangberg), with mentorship and diretion, from Coffeebeans Routes, and development support from Open Africa.