Mufete de Peixe
Mufete de Peixe is a traditional Angolan dish, particularly popular in Luanda, featuring grilled or roasted fish served with a flavorful sauce and often accompanied by starchy sides like yams, cassava, or plantains. The fish is typically seasoned and grilled to perfection, while the sauce is a vibrant mix of onions, tomatoes, and chili peppers, often enhanced with palm oil for a distinctive flavor. It's a celebratory dish, often enjoyed during gatherings and special occasions, showcasing Angola's rich coastal culinary heritage.
🧂 Ingredients
- 2 medium Whole fish (e.g., tilapia, carapau)(cleaned and scaled)
- 1 tbsp Salt
- 0.5 tsp Black pepper
- 1 medium Lemon(sliced)
- 3 tbsp Olive oil(for grilling)
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 3 medium Ripe tomatoes(diced)
- 1 medium Red or green bell pepper(diced)
- 1 small Chili peppers (e.g., malagueta or bird's eye)(minced, adjust to taste)
- 2 tbsp Tomato paste
- 0.25 cup Palm oil
- 0.25 cup Fresh cilantro or parsley(chopped, for garnish)
- 600 g Yams or Cassava(peeled and cut into chunks, for serving)
- 2 medium Plantains(sliced, for serving)
👨🍳 Instructions
- 1
Rinse the fish inside and out and pat dry. Season generously with salt and black pepper. Stuff the cavity of each fish with lemon slices.
💡 Tip: Ensuring the fish is dry helps it to crisp up better when grilling. - 2
Preheat your grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking.
⏱️ 10 minutes - 3
Place the seasoned fish on the preheated grill. Grill for approximately 7-10 minutes per side, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fish.
⏱️ 20-25 minutes - 4
While the fish is grilling, prepare the sauce. Heat the palm oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 minutes - 5
Add the minced garlic and cook for another minute until fragrant. Stir in the diced tomatoes, diced bell pepper, and minced chili peppers. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 6 minutes - 6
Stir in the tomato paste and cook for 2 minutes. Season the sauce with salt and pepper to taste. If the sauce becomes too thick, you can add a splash of water.
⏱️ 2 minutes - 7
Boil the yams or cassava and plantains until tender. Drain and set aside.
⏱️ 20-25 minutes - 8
Once the fish is cooked, place it on a serving platter. Spoon the prepared sauce generously over the fish. Garnish with fresh chopped cilantro or parsley.
💡 Tip: Serve immediately with the boiled yams, cassava, or plantains.
💡 Pro Tips
- ✓Ensure the fish is fresh for the best flavor.
- ✓Adjust the amount of chili peppers to your spice preference.
- ✓Palm oil is traditional and adds a unique flavor, but can be substituted with vegetable oil if unavailable.
🔄 Variations
- Use different types of fish like sea bass or snapper.
- Add a splash of white wine vinegar to the sauce for extra tang.
- Serve with a side of Funje (cassava flour pudding) instead of boiled yams or plantains.