Roots & Ritual

Join Chef JP and the Kisawa Kitchen team to experience a seasonally driven cooking class exclusively using ingredients sourced from the island & our immediate marine environment.

Depending on the season, this could include learning the process of soaking, blending, and straining two of Benguerra Island’s hero ingredients; cashews & coconuts, to create creamy, fresh plant-based milks. Plus practicing how to infuse spices to create a fragrant and unique Island Spiced Iced Tea.

Or, joining a foraging walk around the Kisawa Nursery with our garden experts to identify and responsibly harvest wild herbs and edible plants for a Forager’s Salad. The recipe celebrates the diverse, natural bounty of Benguerra Island, showcasing how local knowledge turns simple greens into a luxurious appetiser.

Our most popular ritual embodies the authentic taste of Mozambican heritage. The class is a cultural exchange where guests learn from a local chef or community elder about the history of Piri-Piri sauce and its importance in national cuisine.

Guests will learn how to prepare a homemade piri-piri marinade and how to correctly grill the chicken for a smoky flavour. They will also learn how to prepare and cook cassava, transforming it from a raw root to a delicious, starchy side dish.

Fisherman’s Line Caught Serra with Coconut & Lime, plus a Baobab & Honey Panna Cotta dessert complete the Roots & Ritual offering, that is ever changing, to work with the rhythms of island life and its subtropical seasons.

To find out more or to book a Roots & Ritual cooking class, please email: reservations@kisawasanctuary.com.