Mufete
Angola
Rédacteur en chef
London, United Kingdom ·
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London, United Kingdom ·
Mufete is a plate from Luanda, and more precisely from Ilha de Luanda, the sandbar that curves off the Angolan capital. It is grilled fish with an onion salsa, set alongside beans in palm oil, plantain, sweet potato and cassava, and it is assembled on a shared platter rather than plated per person. It is weekend food. Angolans eat mufete at lunch or at a late brunch, and the scale of it is the point: the full version, with the beans and all three starches, is understood to require the rest of the day to sit with. There is a lighter version, fish and onion salsa alone, for those who intend to do something afterwards. Mufete has moved from occasion to routine within living memory. It was served at parties, weddings and celebrations, and it is now eaten regularly, particularly by islanders, in Luanda itself. That shift from ceremonial food to weekend food is the kind of movement that usually goes the other way, and it has kept the dish present in the city rather than preserved in it.
Mufete is documented as a dish of Ilha de Luanda, the sandbar off Angola's capital, where it was eaten at parties, weddings and other special occasions before passing into regular weekend consumption in Luanda.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Make the onion salsa by combining the chopped onion and parsley in a bowl, then adding the lemon juice, vinegar, olive oil, 1 tablespoon of hot water and salt. Mix well and set aside.
Drain the soaked beans. Put them in a pot with the bay leaf and enough water to cover, and boil for 30 minutes. Drain.
Clean the fish and score the skin on both sides. Mix 1 teaspoon salt, the lemon juice, olive oil and crushed garlic, and rub this inside the fish and into the scores. Leave to marinate for 15 minutes.
Peel the sweet potatoes, yams or cassava and plantains. Boil in salted water for 15 minutes until soft, then drain and set aside.
Light a barbecue or heat a grill to medium. Cook the marinated fish over charcoal or under the grill for 3 to 5 minutes each side, until just cooked through.
Fry the finely chopped onion in the palm oil with the bay leaf until translucent. Add 475ml of water and the drained beans, and simmer for 15 minutes. Adjust with salt and sugar.
Assemble the fish, sweet potatoes, plantain, cassava and beans on a large sharing platter. Garnish the fish with lemon and sprinkle farinha over the beans.
Notes personnelles de Nympha Nzeribe7 avis
Made this for a dinner party using tilapia since I couldn't find carapau at Star Market. Quick question about the salsa step, is the 1 tablespoon of hot water meant to soften the raw chopped onions? I skipped the hot water by mistake and the onion bite was extremely sharp, though my guests still enjoyed the fish with the sweet plantains.
Cooked the tilapia over hot coals on the braai for about 4 minutes each side. That raw onion and parsley salsa cuts right through the richness of the 50ml palm oil in the beans, absolutely lekker. Just a heads up, 180g of butter beans is barely enough for three people if you have big eaters at home, I had to double it.
I managed to get whole carapau from Bury market on Saturday and grilled it over charcoal outside. The palm oil beans took much longer than 30 mins to get soft sha, maybe because my dried butter beans were old, but adding that touch of sugar brought out the exact taste. Reminds me of eating fish near the water o.
Made this grilled fish for Sunday family lunch after prayers. The natural sweetness of the boiled sweet potatoes pairs so beautifully with the palm oil beans and that sharp lemon onion salsa. Everything is simple and pure, my uncle was very impressed with how the charcoal charred the scored skin.
chale carapau was hard to find in croydon yesterday so i just bought a fresh whole tilapia from the market. scored the skin real deep so that garlic and lemon marinade went all the way in. tastes very close to how my angolan friend's mom served it with the boiled plantain oo.
What fish should I use for mufete if I cannot get the traditional one?
Any firm white fish that holds together when grilled. Tilapia, sea bass, snapper or grouper all behave the way mufete needs: they take smoke without falling apart and stand up to the palm oil sauce. Avoid anything soft and flaky, which will break up the moment you move it.