On 6 November, the Fernando Leite Couto Foundation hosted a special dinner led by Finnish chef Kimmo, invited by the Embassy of Finland in Mozambique as part of a gastronomic diplomacy project. The occasion celebrated 50 years of diplomatic relations between the two countries, bringing together the flavours of northern Europe and Mozambican ingredients in an unexpected culinary dialogue.
“During this project I discovered a great variety of fish and seafood dishes,” said the chef, still delighted by the diversity of the Mozambican coast. For him, cooking in Maputo was more than a professional exercise: it was an opportunity to share techniques and learn new ways of looking at the sea.
With a career built between Asia and Europe, Kimmo has grown used to carrying ideas and inspiration from each country he passes through. “It is always interesting to present Nordic combinations to people trying them for the first time. My aim is to create authentic dishes that keep the recognisable flavours of my culture,” he explained.
Kimmo describes Finnish cuisine as a celebration of simple, genuine combinations: smoked fish with dill, forest mushrooms with sour cream, rye bread with butter and wild berries in countless variations. “These are flavours that tell the story of Finland. Bringing them to a new audience is a form of cultural dialogue.”
Working outside his own country has also taught him to be flexible. “I learned to replace ingredients with local products while keeping traditional methods such as smoking. After several years in Italy, I began to mix Finnish ingredients into Italian dishes, creating a true cultural exchange on a single plate.”
In Mozambique, Kimmo was won over by the combination of seafood and coconut, which he describes with enthusiasm. “I love seafood, and mixing it with coconut is simply delicious.” The pleasure of experimenting, he says, is what keeps him creative: “It is a way of staying active, of always learning something new and of understanding better what foreigners most appreciate in the cuisine of my country.”
More than recipes, the chef believes in the human power of the table. “Around a meal, people are in a good mood, they talk more, they share emotions. In a short time, lasting memories are created. It is the most human and effective way of making friends and building relationships.” And he adds with a smile: “I have met incredible people in Mozambique. Food is a universal language that helps us understand one another, and celebrate our differences and what we have in common.”
Kimmo leaves the country with his palate full of new discoveries and his heart nourished by friendships. After all, as he himself sums it up, the secret lies in “making new friends in kitchens around the world”.
