It is Sunday afternoon and four of us are
aboard the train. Metaphorically speaking. We are, in fact, at a table,
embarking on a gastronomic journey. It starts with a “compliments of the chef”
item. What we are introduced to as “chutney”, served with toast. We are told it
is a version of what, in Ghana, is called shito: a
jammy blend of tomatoes and garlic and spices with dried fish and prawns. Our
chutney has made its way from West Africa to become a speciality item in
northern Mozambique. “A marriage,” is how João Pereira explains it. One of many
hook-ups, couplings and mergings he wants to share as we stop in at different
stations, tasting food items and dishes with their regional, pre-colonial and colonial-era
influences. Hence his train analogy. “There is no way you can live your life
without being influenced by experiences. Mozambique cuisine has fusion.
Pre-colonial Arab and Indian influences. Colonial-era
influences: Macau, Goa, Portugal… There has been some influence from all the
former Portuguese colonies. A giving and taking. Cultural and culinary.”
His concept of “stations” is to have diners
sit at a table and journey, as in experience and enjoy flavours and techniques
from different parts of Mozambique. “There are 11 provinces in Mozambique. (Ten plus the
capital, Maputo, which has provincial status.) Each has a unique gastronomy.
Each province has a speciality dish.” If Pereira had a vision board, you would
see on it a representation of a venue, which most likely will be in Cape Town,
where each province will be separately showcased. The food. The music. The art.
The culture. The history. But now, his energy and passion is focused right
here. Where we are. The stylish five-bar “museum, experience, restaurant” – he
uses the words interchangeably – he and his life-and-business partner, Elsa
Joaquim, have spent the last three years contemplating. And about seven months
physically creating. And which is now in the process of softly opening, given
that it will, for a while at least, be a testing-the-waters work in progress. Because
this is Durban and they are new to Durban. Although not new to restaurants.
Pereira has five in Mozambique. Four in Beira, all hard-hit – twice – by
cyclones. And one in Maputo, Black Salt, which on a less-grand scale is doing what
he intends with +258
Mozam (+258 being the dialling code for Mozambique). “At Black Salt I
went to the roots, same as here. To our culture. And there, same as here, we do
everything from scratch. Fresh coconut, sliced and pounded. Peanut milk, the
peanuts roasted and pounded in-house. Then boiled. Used in some of the dishes.”
Softly opening also because, of course, there
is Covid. With all that has come and may still come. And now load shedding. The
first time I went to speak with Pereira, the power was permanently off.
Moms Auguste Pereira and Albertina Joaquim
take a break from kitchen duties, with aunt, Célia Cabral. (Photo: Wanda
Hennig) Before you think you’re getting yet another “colonial Portuguese”
eatery, such as we in Durban have known and in the case of some, loved for
years; or yet another branch of the well-represented chain that has helped us
indelibly link Moz food with “Portuguese” peri-peri chicken and prawns and so
on and so forth… Let me assure you, this is not what +258 Mozam is dishing up.
Pereira’s place is different. Completely
different.
Think beef croquettes. The beef marinated for
eight to 12 hours in garlic, bay leaves, ginger, oil. Then cooked, minced and ground.
The soft inside of a loaf of pão (bread), fresh from the kitchen, soaked in
milk and mixed in. The consistency: kind of dry but at the same time juicy. The
flavour unique.
So when you go there, leave all your
preconceptions and expectations at home.
On our train journey each item tasted
remarkably different, from the peppery lamb curry, which probably should not be
called a curry because immediately the mind wants to compare it with a familiar
curry; to the smokey Macau-influenced seafood stew; to the Goan duck xacuti,
which has 22 spices and is subtle with depth and actually, like nothing I’ve
tasted. We are with Pereira at historic “heritage” Hollis House on buzzy
Florida Road. This is where he and Joaquim have created +258 Mozam. Where they
have set up their coffee bar (downstairs), tapas bar and wine bar (upstairs),
steak bar and fish bar (outside, next to the imposing black-and-white pizza
oven). Neo-Baroque, Edwardian (I read online) Hollis House,
initially – way back – the home of the building contractor for the Durban City
Hall (Jack Hollis), has in more recent years been the headquarters of the
erstwhile Natal Teachers Society and subsequently, the grand but no-more
restaurants, Society, then Czar. Then it stood empty for a time.
Historic Hollis House, the perfect setting for
Pereira’s ‘museum’ to Mozambican gastronomy and culture. (Photo: Wanda Hennig)
The attention to detail at +258 is a sight to
behold. Pereira came up with the “material” conceptual design. “I wanted the
blood and soul of Mozambique depicted,” he says. The furniture, much of it
forged from recycled wood and oh-so-creative in style, was custom made by Paul Chaplin in
Ballito, who signs each piece. The huge, compelling, grandly framed black and
white photographs, Mozambique images, were taken by a friend. “The idea is to
sell them and donate part of the profits to social causes: education and
health; water and sanitation.”
Pereira has put in a couple of hundred
individually curated plants in pots. And art pieces that include several
metal works reflecting Mozambique’s “transforming arms for peace” project.
“Marginalised communities who make art with recycled weaponry – discarded guns,
grenades – used by Renamo
guerrillas during the country’s post-independence civil war.”
Chutney, a northern Mozambique speciality via
Ghana. (Photo: Wanda Hennig)
Back to the food journey and the chutney. “To
make this dish, if you’re living on the coast you will catch the seafood in the
ocean. Fish and prawns. Dry them. Crush them. If you’re living inland, you will
use a freshwater fish like tilapia. And river prawns.” In our chutney, along
with onions, garlic, bay leaves and ginger, there is a crunchiness from the
dried seafood prepared in-house; an intense let-me-keep-eating flavour. One in
our group asks for more toast. The other three know we’re having a chef’s
tasting menu with lots to come so exercise restraint. We all tell Pereira later
that we would happily return for more of this chutney, served with a glass of
wine. He in turn tells us that all the chef’s compliment dishes being served
are also being tested. The more popular ones will go onto the tapas menu, for
the tapas bar. Which leads me to two key features of +258 that aren’t the norm
for Durban.
A seafood main to share, infused with flavours
of Macau. (Photo: Wanda Hennig)
First, tasting menus are the focus.
Second, the menus are shared.
The tasting menus are set up for two or four
people right now. Each menu includes beer or wine (the breakfast menu has other
options), complimentary starters, four to eight mains, the desserts and coffee.
This ties in with Pereira’s vision that each meal is a journey. That the
menus are for two or four (or multiples of) align with culture and tradition. “Part
of our culture, the way we live, is to share,” says Pereira.
Tilapia in the kitchen, awaiting prep. (Photo:
Wanda Hennig)
“Food and sharing. This is the way to make
people happy. If you cook with love and put flavour on the plate, people start
smiling. They forget their problems. They start talking about the food. You’re
feeding the soul.“Cooking is also therapy. It
helps bring people together. You create social cohesion.” The menu journey and
the sharing: both part of what Pereira sees as the “experience”.
“You’re not just coming here just to eat.”
What if I arrive as a single person?
He looks a little perplexed at my question.
“Join someone?” he offers. Not a bad idea. I
think w-a-y back to the novelty of sharing tables with strangers at Wagamama, London,
when it opened. And Italian family-style dining in California, with a shared
table and platters passed around. And remember a Chinese restaurant in
Malaysia, sharing platter after platter rotating on a lazy
Susan. And chefs’ tasting menus?
Also a pretty common concept. If not
commonplace. Angola. Cape Verde. Guinea-Bissau. São Tomé and Príncipe.
Portugal. Brazil. Goa. Through Mozambique’s Portuguese colonial history, all
have to a lesser or greater extent influenced one another, muses Pereira.
Then there are family ties.
“My grandfather on my mom’s side was Italian.
My grandfather on my dad’s side was from Goa. Both married Black women from
central Mozambique.“One of my first restaurants, in Beira, was an Italian
restaurant. I brought Italian chefs from Italy to train the staff. Some people
said when they ate there, they felt they were in Italy. Then a friend said, why
are you spending all that time creating an Italian restaurant? We have so much
in Mozambique.” Which led to Black Salt. And now +258.
Grouper and a peppery lamb ‘stew’, two of
eight mains our party of four shared. (Photo: Wanda Hennig)
“Beira, historically, had a big Chinese influence from Macau. My best friend in
Beira you would think was Chinese. I learned from the mom of a Chinese
girlfriend I had years ago in Beira how to prepare and appreciate grouper.” The
fish, lightly grilled and drizzled with a sauce of butter, white wine and fish
stock, made from scratch like all their stock, is on our shared menu. For one
of the two desserts he brings us Arab-influenced rice pudding made with rice
flour, a delicacy in Cabo Delgado, way up north. When Vasco da Gama, exploring
for Portugal, reached the coast of Mozambique in 1498, Arab trading settlements
had existed along the coast and outlying islands for several centuries, I read
online. The culinary legacy lives on.
A whole tilapia, tasty and fall-off-the-bone
succulent. (Photo: Wanda Hennig)
One of Pereira’s most common phrases when it
comes to food is: “The way our mums…”
“I grew up in an environment with so much
food. In our family, we all cook. We all love food. On Sundays everyone would
cook, or bring what they’d cooked. We’d share. Enjoy. I can reproduce most of
my mom’s recipes.” Growing up and still now, at the table, with his brothers
and sisters who are all good cooks “and me too”, the discussion was always
recipes.
Not politics.
This will probably come as much of a surprise
to readers as it was to me, tossed into the conversation pretty much as I am
doing now. It turns out, Pereira’s hobby is restaurants. As is Joaquim’s. In
her day job, she is an accountant. In his, he is a professor. Politics is his
field. Pereira did his Masters at Wits. His PhD in Cape Town. He has been
lecturing politics at the Eduardo
Mondlane University, Mozambique’s oldest and largest, for 22 years. He is
also executive director of the MASC Foundation, a civil society organisation that
drives change in poor communities and promotes good governance and development
in Mozambique. And next week he and Joaquim start a formal chef’s training
course in Durban at CTIA (Chefs
Training and Innovation). “I don’t like being in a comfort zone,” he says.
“Life is about trying different things. This is a good new journey for me. My
mother sometimes calls me an octopus. So many tentacles. So many interests.” She
also says his mother has long made him conscious of values. “It’s not about how
much money you have in your pocket but about how much you change and improve
your life and what kind of legacy you want to leave.” While at chef’s school,
he tells me, “I will take the opportunity to write about the youth Islamic
radicalisation in northern Mozambique.” It is something he has researched and
written papers on already as a founder member and associate researcher with an initiative for
social and economic studies.
Well, okay.
The moms of both Pereira and Joaquim are
currently in the kitchen at +258 Mozam training staff by example and with
gestures. Neither speaks English. But both them and an aunt, Célia Cabral, seem
to be doing well and having a good time. They will come and go, back and
forward as needed, travelling between Durban and their respective homes in
Mozambique.Auguste Pereira is on the baking side. We ended lunch with a
cupcake, described on the menu as “fruit cake”. It looked ordinary. But it was
a taste blast. Port, imported from Porto, is used to marinate the fruit for two
days. Mrs Pereira started baking as a business in around 1985, her son says.
Mozambique civil war time.“We lost everything. My dad had
worked for 25 years for a sugar company as a mechanic. Our house was destroyed.
Our family hid out in the bush for three days.” His parents and their eight
children (six are still living) finally got to a rural village where they were
fed by a humanitarian agency. His dad fell into a depression. To take care of
the family, his mom managed to get what was needed to start baking and selling
her family-favourite coconut cake. Also matoritori, a type of sweet coconut biscuit
widely baked and sold in rural areas and now at +258. “She recruited others
after a while. That’s how she fed us. Got us back on our feet.” Her coconut
cake is on the menu. “We bring in our coconuts from Mozambique. We slice them
and pound them ourselves. We use a lot of coconut. Nothing from tins.”
Mozambique prawns in the kitchen, ready to
fire up. (Photo: Wanda Hennig)
Albertina Joaquim lives in Maputo. She has
also been cooking all her life and runs a catering business. She brought her
sister, Célia Cabral, to help. When I barge into the kitchen with my camera and
catch them in action, there’s no stopping them. The women and men who make up
the kitchen crew, mainly South Africans, are keeping up with the action. I
don’t believe I’ve ever seen such a clean, energetic kitchen. Food, as
Professor Pereira says, is the great unifier. “You arrive in a bad mood.
Preoccupied. You sit and start eating well. You start to smile. You go home
happy.”He hopes diners will go home both happy and with a more in-depth
appreciation of the vastness and depth of Mozambique’s culinary culture,
traditions and flavours. The simple sophistication of the food, given its
international, historic and diverse influences.
Let’s hope +258 Mozam succeeds and we all go
home happy. DM/TGIFood
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