At Youth Journalism International’s Global Conference in Cape Town, food became a bridge that connected us all. With a diverse group of students, everyone’s dietary needs were respected, from vegetarian to gluten-free.
We enjoyed a variety of traditional dishes that celebrated the rich tapestry of African cultures. Even during downtime, some participants cooked their favorite meals from home, sharing bits of their personal history through food.
A highlight of our culinary journey was dining at Bo Kaap Kombuis, a charming Malay restaurant. The buffet-style meal included delicious butter chicken curry and roti, alongside starters like samosas and tender potato dishes. The vibrant flavors reflected the cultural diversity of Bo-Kaap, which was influenced by Dutch, German, and traditional South African cuisines. A surprising twist was the green cream soda, a local favorite that delighted our taste buds.
The restaurant’s walls were adorned with family photos and stories, linking the owners to District Six, a symbol of Cape Town’s rich literary and cultural history. Conversations with the chef and owner about Bo-Kaap’s past added depth to our dining experience. A standout dessert, cinnamon sago pudding served with custard, was so tasty that many of us went back for seconds!
Another remarkable dining experience was our first Ethiopian meal at Addis in Cape, where we ate communally from a large platter topped with a variety of stews and handmade injera. The sharing of injera—a bread used to scoop up other dishes—brought a sense of closeness and camaraderie among us. This meal embodied the spirit of Ethiopian cuisine, where communal dining plays a vital role. The vibrant setting, filled with colorful decorations, only enhanced the joyous atmosphere.
Back home, we continued sharing meals and traditions. Our friend Lina from Germany prepared Saxonian Linsensuppe, a lentil soup filled with wholesome ingredients. The soup was a hit and exemplified how food can evoke memories and create community, even far from home. Lina also made a video walking us through the cooking process, allowing us to recreate the dish later.
Food quickly became a way to share skills. Ahmed from Egypt taught Anjola how to make an American grilled cheese sandwich, which sparked laughter and hunger for more. These moments highlighted how cooking together can build friendships, regardless of cultural differences.
Our gatherings also allowed us to celebrate cultural traditions. For Madagascar’s Independence Day, Tahiry prepared a traditional meal featuring chicken, peas, carrots, and rice. The comforting flavors and textures showcased Madagascar’s culinary heritage while reminding us of home.
We also dined at the famous GOLD restaurant. The 14-course meal was a feast for the senses, combining dishes like tomato soup and Xhosa cornbread with live music and performances. It was a celebration that had us all dancing by the night’s end.
Later, we enjoyed a traditional South African braai hosted by Akhona. The garlic bread and minty sausages were a big hit, and the relaxed vibe made it feel like a family gathering. Sharing homemade food nurtured a sense of belonging that you don’t find in restaurants.
Throughout the conference, food wasn’t just sustenance; it was a pathway to connection. For many, it was a chance to try something new, while for others, it reignited joyful memories of cherished family recipes. Our meals in Cape Town became symbols of unity and celebration, showcasing the importance of sharing culture across borders. Food truly fueled our adventures and friendships!
Anjola Fashawe is a Senior Correspondent with Youth Journalism International from London, and Gemma Christie is a Correspondent from Cheshire, England. Akhona Alwar, a Senior Illustrator from South Africa, contributed to this piece, deepening our understanding of local cuisine.
