Lourenco Marques – now Maputo – was famous for its prawns and today’s visitor can still expect to be treated to the LM Prawn dish in its original format, although unfortunately over-fishing is reducing the numbers and size of these crustaceans. Old-timers will tell you (with some exaggeration) that in the 1950s and 1960s these creatures used to be over a foot long ... The prawns would sit for a couple of hours in a marinade of chillis, oil, garlic, lemon or lime juice, onion, parsley and vinegar. Once the juices had been absorbed the prawns would be thrown onto a grille on a hot fire and cooked for about 2 minutes each side, basting regularly with the marinade. Very delicious but sometimes not for the faint-hearted if the chillis (peri-peri) were powerful. Beware the innocent-looking peri-peri sauce in the mineral water bottles on Mozambiquan restaurant tables!