Mufete is a classic Angolan dish that originates from the nation’s capital, Luanda, or more precisely from the sandbar known as Ilha de Luanda. Weekend brunch or lunch is frequently served with mufete.
Either you get the complete experience with the beans, sweet potato, plantain, and cassava, or you get the lite version with only the fish and onion salsa. The remainder of the day is required for digestion.
It has always been traditionally consumed during parties, weddings, and other special occasions, but currently, people, particularly islanders, consume it in luanda.
- 1 small onion chopped
- a handful parsley chopped
- a splash lemon juice
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
- 1 whole carapau or tilapia fish
- 2 medium-sized plantains
- 2/3 sweet potatoes or regular potatoes
- farinha musseque toasted ground manioc or breadcrumbs, to garnish
- 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
- 50 ml palm oil
- 1 bay leaf
- 1 garlic clove crushed
- juice of 1 lemon
- Begin with theby combining the chopped onion and parsley in a bowl, then add the remaining ingredients with 1 tablespoon hot water and some salt. Mix well and set aside.
- Once the beans have soaked, discard the water and place beans and bay leaf in a pot with enough water to cover and boil for 30 minutes. Drain.
- Clean the fish and score the skin on both sides. In a small bowl, mix 1 teaspoon salt, the lemon juice, olive oil and crushed garlic and rub this mixture inside the fish, and into the scores on the skin. Leave to marinate for 15 minutes.
- Peel the sweet (or regular) potatoes, yams (or cassava) and plantains, place in a large pot of salted water and boil for 15 minutes. Once soft, drain and set aside.
- Light a barbecue (or pre-heat grill to medium heat) and place the marinated fish over charcoal fire or under the grill for 3-5 minutes each side, or until just cooked through.
- Fry the onions in the palm oil with the bay leaf until translucent. Add 475ml / 2 cups of water and the beans and simmer for 15 minutes. Adjust the seasoning to taste with salt and sugar.
- Once everything is cooked, assemble fish, sweet potatoes, plantain, and beans on a large plate to share. Garnish the fish with a lemon wedge and sprinkle farinha (or breadcrumbs) over the beans.