Fragrant butter sauce | Smoked Trout | Cornbread
Mqa (pap with butternut and truffle oil) | Exotic mushrooms | Bisto (tomato relish)
Farmers market seasonal produce | Citrus foam | Organic wheat flat bread | Herbed butter Butter-chicken vetkoek | Nasturtium raita
Butter-chicken vetkoek | Nasturtium raita
Organic corn kremmel pap | Citrus segments | Fresh coriander| Kefir amasi
Mini toffee apple filled with yuzu flavoured cream & isqede experience
Founder and Creative Director of 4Roomed eKasi Culture is a Dental Technologist by profession. Her dental technology career spanned 17 years in the profession having worked in academia, the military, a state dental lab and a private dental lab.
She swapped her laboratory coat to follow a passion in food, art and home décor design culminating in the birth of her company 4Roomed eKasi Culture, after partaking on Master Chef S.A. season 3 competition.
The dental technologist-turned-chef behind 4Roomed eKasi Culture is drawing international tourists and homesick suburbanites to the province’s biggest township for her take on traditional cuisine by providing Bespoke Culinary Experiences under the banner “Dining with Chef Abi at home eKasi”.
After swapping her lab coat for a chefs’ jacket, she made it her mission to get Khayelitsha and other townships on the tourism map in a bid to improve the socio-economic challenges S.A townships face.
Abigail also embarked on the company’s CSR Program that promotes township and rural tourism named 4Roomed eKasi Culture Township and Rural Tourism Development -DRIVE.
Her business concept stems from the eKasi four-roomed homes of yesteryear, in which houses in the country’s oldest townships comprised a kitchen, living room, and two bedrooms. A narrative of a life lived in these 4Roomed homes is shared with guests to bring about an understanding of how the townships have evolved over time from backyard gardening and Ubuntu that was shared in the community. She immerses locals and international tourist who had left home to be close to the places of work called the city to a journey of nostalgia.
She also encourages a cohesion of diverse cultures to the space of townships by including
meals inspired by the influences of other cultures to these marginalized peripheries of the cities. She evokes emotion that will inspire to bring about change that helps develop and improve our spaces.
OPENING SOON…