28 Aug 2015: International Food Fair

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The International Food Fair was started by staff and students at UWC's School of Government (SoG) in 2013, to celebrate the diversity of the student & staff complement found at the SoG

Durban Curry

Professor Julian May, Director of the CoE-FS shared his culinary heritage with his Durnban insired "curry-pot"


Through the theme of the 2015 International Food Fair "Unity in Diversity", each exhibitor was to emphasise similarities rather than differences.

SA table

The South African table was all but empty at the end of the day


Bratwurst, a type of German sausage made from veal, beef, or most commonly pork.


Through sharing recipes from the length and breadth of our continent, the International Food Fair demonstrated throughout the interaction, that we have more commonalities than differences.


International Food Fair: Promoting Unity in Diversity


Kenyan Kachumbari. Kachumbari is a Swahili name for fresh Tomato and Onion Salad which is common in East Africa especially Kenya and Tanzania.


Natalie Seymour, founder and co-ordinator of the International Food Fair


The International Food Fair is also aimed at creating a knowledge base about cultures and traditions other than our own so as to better appreciate each other.


Each country/group prepared a minimum of three dishes from the vast selection of traditional dishes specific to their country.

Ethiopia Table

An assortment of delicious food from Ethiopia



Kenyan Beef Pilau


Staff of CoE-FS, ISD and SOG embarked upon an African gastronomic venture to share in the cuisine from the culturally diverse students and staff community


Following the success of the first two years' events, the 2015 event brought even greater numbers to the International Food Fair


Dr Arundhati Kundal, a visiting researcher from India and an affiliate of the CoE-FS also shared some traditional Indian receipies


International Food Fair also seeks to assist in producing academic papers delineating the nutritional value contained within the dietary patterns on the continent


The 2015 event saw about 16 countries/nationalities represented, slightly larger than the number of countries represented in 2014

Ethiopia _Injera

Ethiopian bread (Injera) is a staple for most Ethiopians. The unleavened bread is traditionally made from teff, a tiny round khaki-coloured grain.


Each country-community was given the opportunity to showcase not only their food, but also exhibit any traditional dance item, music or any other item of interest.


An African gastronomic adventure on a plate