The hot weather of summer and the festive season have put a lot of pressure on Cape Town’s ongoing water crisis. In the consistent effort to lessen water usage, the Cape will soon see a culinary innovation that will offer “waterless dinners” in the month of January.

A group of South African “food designers” – Studio H – has presented the idea of a series of three pop-up waterless dinners, where all meals will be made with “salt-tolerant crops”, says S/Zout’s Facebook page. The dinners will be hosted on January 23, 24 and 25.

The event hopes to “explore the use of sea water in agriculture” with their project, S/Zout.

“The project presents research into the edible properties and possibilities of sea water and sea salt, to draw attention to the worldwide water problem that has reached crisis level in Western Cape.”

The team says that potatoes, lettuce, cabbage, carrots, tomatoes, strawberries, onions and garlic can all be grown using sea water.

They have previously created seaweed bacon, insect sausages, saltwater soda, lettuce ketchups, and cabbage cake iced with carrot jam.

Only 87 tickets will be available for the dinners – the amount of water in litres one person is allowed to use per day. The group says that all profits will be donated to sustainability organisation Veld and Sea.

Take a look at their Facebook event page for more information.


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Picture: Studio H

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