Gourmet Dining

Peri-peri prawns at the source: how Mozambique's lodges plate the country's culinary signature

Discover why peri peri prawns taste different in Mozambique’s luxury hotels: local piri‑piri chillies, fast high‑heat cooking, daily catch boards and chef‑driven techniques from Maputo to Benguerra Island.

by Eliott Vallejo