Introduction to South African Cuisine *In-Person* *NEW*

South Africa lies at the crossroads of the Atlantic and Indian Oceans, and the cuisine of the Cape reflects traditions of the African, Indian, Malaysian, Dutch, and English populations that live there. In this class, we will make denningvleis, a Cape Malay lamb stew, served over geelrys, an Indian-influenced yellow rice, and a side of boereboontjies, or “farmer beans”. For dessert, we will make malva pudding, a sweetened cake. Instructor: Michael McComas

Sections

SOAF-SP22.01

Start Date

June 11, 2022

Time

5:00pm

Location

CCAE

Cost

$90.00

Availability

4

Saturday, 5-8pm. Jun. 11. The cost of tuition includes all food materials and fees.

This class will meet in-person at CCAE with a limited student capacity. Please note that COVID-19 proof of vaccination is required. Please view our In-Person Class Guidelines prior to enrolling.

Instructors: Michael McComas

Instructor

Michael McComas

Michael McComas has a degree in creative writing and mechanical engineering. A graduate of the Clarion Writers’ Workshop, he has been an Associate Editor at Aboriginal SF and Avesta Blues Publishing. He is a founding member of The Mechanics Writing Workshop in Cambridge.