I recently spent three hours in this kitchen of the restaurant Zambi on the waterfront in Maputo, Mozambique. I was learning how to make peri-peri sauce - a hot sauce made from ground chiles. It was the peak of summer and about 94 outside with high humidity. In the kitchen, there were no fans and no real ventilation and there were open grills, bread ovens and steam ovens filled with crabs. I stood there with the chef tasting painfully good chiles. Hot chiles. I can now say that I do not have to get out of the kitchen - I can stand the heat.
