Mufete originates from the capital of Angola, Luanda, and has traditionally been served during parties, weddings, and other special occasions. The light version consists of just the fish and the onion salsa, the full experience takes a long time to diggest! Read along to find out how to prepare this lovely dish at home.
- 1 small onion chopped
- a splash lemon juice
- 1 tbsp white wine vinegar
- a handful parsley chopped
- 1 tbsp olive oil
- 1 whole carapau or tilapia fish
- 2/3 yams or cassavas
- 1 tsp salt
- 180 g dried butter beans or other white beans, soaked for at least 2 hours or overnight
- black pepper to taste
- 1 small onion finely chopped
- sugar to taste
- 2 medium-sized plantains
- 50 ml palm oil
- 1 bay leaf
- 1 garlic clove crushed
- juice of 1 lemon
- 2/3 sweet potatoes or regular potatoes
- farinha musseque toasted ground manioc or breadcrumbs, to garnish
Follow these steps to prepare mufete at home!
- Prepare the onion salsa by combining chopped onion and parsley in a bowl. Add the remaining ingredients, along with 1 tablespoon of hot water and some salt. Mix thoroughly and set aside.
- For the mufete, start by soaking the beans. Discard the water and place the beans and bay leaf in a pot with enough water to cover them. Boil for 30 minutes and then drain.
- Next, clean the fish and make shallow cuts on both sides of the skin. In a small bowl, combine 1 teaspoon of salt, lemon juice, olive oil, and crushed garlic. Rub this mixture inside the fish and onto the scored skin. Allow the fish to marinate for 15 minutes.
- Peel the sweet potatoes, yams (or cassava), and plantains. Place them in a large pot of salted water and boil for 15 minutes. Once they are soft, drain and set them aside.