Cederberg – Cape Town


















 Day 40 – Cederberg – Cape Town

After breakfast, we left behind the orange orchard lodge and drove towards Cape Town, after some stops,including a wine/tea tasting stop and a table mt view stop. The Cederberg region not only boasts spectacular mountains and orange farms, but it is also the home of the Rooibos bush. Indigenous to the mountain slopes of the Cedarberg, this herbal beverage has earned an international reputation as a healthy and refreshing alternative to regular tea. I tasted more than 10 kinds of teas, and a warm wine Gluhwein (Mulled wine or spiced wine, is an alcoholic drink usually made with red wine, along with various mulling spices and sometimes raisins, served hot or warm. It is a traditional drink during winter). I like it a lot.

The Cederberg region is known for its mountain fynbos and spectacular views of the rugged Cedarberg Mountains. Too bad the weather was overcast today. 

Nearing Cape Town, we saw Table Mountain in the distance across Table Bay. Our tour ended upon arrival in Cape Town hill side. I then Uber-pooled to my hostel. 

I took the 4 pm BO KAAP free walking tour.  Bo-Kaap is known for its narrow cobbled streets lined with colorful houses. Local Cape Malay culture is represented at sites like the 1790s-built Auwal Mosque and the Bo-Kaap Museum, with exhibits about the achievements of skilled Muslim immigrants introduced by the Eastern Indian Trading Company to build up the town. 

Highlights included the oldest Mosque, Auwal Masjeed, the story of Tuan Guru, the old Tailor’s House, the different coloured houses, Biesmiellah Cape Malay Restaurant, Nathan Chikoto Recycle Artist, the Atlas Spice Trading Centre for spices from the east, the beautiful Chiappini Street, and a story of a Person Fell Out The Window Of The 122 Bree Street Brothel.  In addition, We tasted South Africa's version of a donut, the koeksister made by Faeeza’s Home Kitchen (celebrity chef featured in TV and hosts fun cooking classes).  The rich dough infused with cinnamon, cardamom, and aniseed and glazed with syrup or honey.

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