BY Aurelia Mbokazi-Kashe
Chef Mutsa Mahwehwe has always had a passion for exploring global culinary landscapes. That passion is transferred through his fusion of dishes from around the world, without forgetting to pay respect to local and traditional Mozambican dishes. Guests at the uber-luxurious Anantara Bazaruto Island Resort can expect a culinary trip around the world.
My journey to becoming a chef has been a diverse and enriching experience. Initially, I wanted to become an electrical engineer. But I also harboured the possibility of venturing towards something more exciting and the kitchen was the answer. I was driven by a passion for exploring global culinary landscapes.
My cooking philosophy revolves around a harmonious blend of flavours, emphasising fresh, locally sourced ingredients. I generally strive to create dishes that not only taste great but also showcase the unique essence of each ingredient while avoiding clutter on the plate.
To ensure kitchen sustainability, I’ve implemented various measures, including efficient waste management, sourcing from local farmers, and embracing eco-friendly practices. Additionally, we are currently in the second stage of rebuilding our hotel gardens which will help strengthen our farm-to-table concept. We also constantly reassess our processes to minimise our environmental footprint.
Visitors to our restaurants and hotel can anticipate a culinary journey that celebrates the rich and diverse flavours of our planet. Our menu is a fusion of dishes from around the world with an emphasis on local and traditional Mozambican dishes and our themed buffet rotation really takes you on a trip around the world from Asia to Brazil.
My favourite food to eat is Ton Katsu Ramen especially when it’s homemade with no shortcuts taken. The defining ingredients in my cooking style are fresh herbs and bold spices that infuse vibrancy and depth into my creations.
Beyond the culinary experience, South African visitors can look forward to some of the best diving and snorkelling I have ever done, great local beers, and fantastic dune experiences paired with a sunset and scenic view.
After a demanding shift or on my days off, I unwind by spending time with my family, gaming on the PlayStation, and watching anime with a good glass of wine or whiskey. For tourists, I recommend checking out the city of Vilanculos which is littered with great little bars and restaurants and decent nightlife come the weekend.
RECIPE
Confit Octopus on Red Pepper Puree with Hasselback Baby Potatoes
This recipe combines the rich flavors of confit octopus with the vibrant taste of red pepper puree and the delightful texture of Hasselback baby potatoes.
Confit Octopus
Ingredients:
– 1 whole octopus (cleaned)
– 1 cup olive oil
– 1 cup canola oil
– 4 cloves garlic (sliced)
– 2 sprigs of thyme
– Salt and pepper to taste
Instructions:
1. In a pan, heat olive oil over medium heat.
2. Add chopped onion and garlic, sauté until softened.
3. Add roasted and peeled red bell peppers to the pan and cook for an additional 5 minutes.
4. Transfer the mixture to a blender and blend until smooth.
5. Remove from the oven and let it cool slightly.
6. Once cooled, cut the octopus into serving portions.
Red Pepper Puree:
Ingredients:
– 2 red bell peppers (roasted and peeled)
– 1 tablespoon olive oil
– 1 small onion (chopped)
– 2 cloves garlic (minced)
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 250°F (120°C).
2. In a deep oven-safe dish, place the octopus.
3. Add olive oil & canola oil, sliced garlic, thyme, salt, and pepper to the dish.
4. Cover the dish with foil and bake for 3-4 hours until the octopus is tender.
Hasselback Baby Potatoes:
Ingredients:
– Baby potatoes
– Olive oil
– Salt and pepper to taste
– Fresh parsley
– Honey
– Whole grain mustard
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Wash and scrub the baby potatoes.
3. Make thin slices across each potato, ensuring not to cut through completely.
4. Place the potatoes on a baking tray. Drizzle with olive oil, and sprinkle with salt, pepper, and fresh rosemary.
5. Bake for 20-25 minutes or until the potatoes are crispy and cooked through.
Toss in a pan with tsp whole grain mustard finely chopped parsley and a drizzle of honey.
Assembling the Dish
1. Spoon and brag the red pepper puree onto plates.
2. Arrange the Hasselback baby potatoes on the plate
3. Place a portion of confit octopus on top of the puree.
4. Garnish with additional fresh herbs and flowers if desired.
5. Serve and enjoy your Confit Octopus on Red Pepper Puree with Hasselback Baby Potatoes.
