The Baracca is a vibrant and colourful corner of our sanctuary, taking inspiration from the traditional Mozambican ‘Baracca’ where guests are welcomed directly from the beach to relax, play games, eat and celebrate. June sees the introduction of Baracca’s new season menu, encouraging guests to sample local flavours and Mozambican dishes, alongside a contemporary cocktail list.

Highlights include our  Fish Pastel, a local favourite of freshly caught fish cooked with onion, garlic, ginger and herbs, neatly filled into a flaky dough and served with a spicy tomato rice.

Chef JP’s favourite dish is the  Zambezi Chicken, due to its packed flavour and origin in the Zambezia Province.

Guests should not depart Benguerra without tasting our traditional  Mozambican Peri Peri Roasted Chicken. The sauce reflects the blend of cultures present in the country for centuries. (While PERi-PERi chicken eventually made its way across the border to South Africa, it all started in Mozambique).

Lighter options include the  Crunchy Baracca  salad, tossing roasted cashew nuts and pickled cabbage with finely sliced carrots, cucumber, coriander, ginger in a tangy peanut vinaigrette.

For desert, don’t miss the  Kisawa Coconut  which offers coconut sorbet and fresh fruit salad from a crisp chocolate shell.

Baracca Paloma, our signature pomegranate, tequila, cointreau and lemon juice cocktail is tart and refreshing – best enjoyed cold while viewing a stunning Baracca sunset from the best vantage point on the island.