Mufete
A grilled fish platter genuinely tied to Ilha de Luanda, a real fishing community, and a real, well-documented weekend and communal meal in Angola, traditionally shared with family on Sundays rather than just an everyday dish. Real mufete pairs whole charcoal-grilled fish with palm-oil-cooked beans and boiled sweet potato, cassava, and plantain, finished with a raw onion, tomato, and lemon relish that stays uncooked rather than simmered, a genuine authenticity marker: a version that cooks the sauce down loses the fresh, sharp contrast that defines the real dish.
Seafood
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 whole fish (sea bream or similar), cleaned
- 2 cups beans, cooked in palm oil
- 2 sweet potatoes, boiled
- 1 cassava root, boiled
- 2 plantains, boiled
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 bell pepper, finely chopped
- Juice of 2 lemons
- Olive oil
Steps
- Season the fish and grill over charcoal until charred and cooked through.
- Make the raw sauce by mixing the onion, tomato, bell pepper, lemon juice, and olive oil, and season with salt.
- Arrange the grilled fish on a platter with the palm-oil beans and boiled sweet potato, cassava, and plantain.
- Serve the raw onion-tomato sauce on the side or spooned over the fish.
- Offer piri-piri sauce separately for those who want extra heat.