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

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

Zambia Fried Fish

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

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.

An assortment of delicious food from Ethiopia