Mufete
-
Loading... - Josephine Emade
- 19 Aug 2022
- 110 Views
- 0 Like
- 0 Comment
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.
Mufete
COOK TIME
3 hrs
INGREDIENTS
Onion salsa
1 small onion chopped
a handful parsley chopped
a splash lemon juice
1 tbsp white wine vinegar
1 tbsp olive oil
Mufete
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
INSTRUCTIONS
Onion salsa
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.
Mufete
1. 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.
2. 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.
3. 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. Read More...
