Mufete

Name: Mufete
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Angolan
Ingredients: 1 whole tilapia or red snapper (about 1kg); 2 cassava roots, peeled and cut; 2 sweet potatoes, peeled and cut; 2 ripe plantains; 3 onions, thinly sliced; 1/4 cup white vinegar; 3 tbsp palm oil; Juice of 2 lemons; Salt and pepper; Hot pepper flakes

Mufete (moo-FEH-teh)

Grilled Fish Platter

⏱ Prep Time 45 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 514 kcal

Whole grilled fish served with a vibrant spread of boiled cassava, sweet potato, plantain, and a tangy onion-vinegar relish. The quintessential Angolan seaside feast.

Nutrition & Info

Protein 40.0g

Carbs 48.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

charcoal grill or grill pan large serving platter pot for boiling

Presentation Guide

Vessel: large flat platter

Garnishes: onion relish, lemon wedges

Accompaniments: palm oil dip, hot pepper sauce

Ingredients

1 whole tilapia or red snapper (about 1kg)
2 cassava roots, peeled and cut
2 sweet potatoes, peeled and cut
2 ripe plantains
3 onions, thinly sliced
1/4 cup white vinegar
3 tbsp palm oil
Juice of 2 lemons
Salt and pepper
Hot pepper flakes

Instructions

1
Score the fish on both sides. Rub with lemon juice, salt, pepper, and palm oil. Rest 15 minutes.
2
Boil cassava and sweet potatoes in salted water until tender, about 25 minutes. Boil plantains separately for 10 minutes.
3
Make the relish: mix sliced onions with vinegar, a pinch of salt, and hot pepper flakes.
4
Grill the fish over medium-high heat, 6-7 minutes per side until skin is crispy and flesh flakes.
5
Arrange grilled fish on a large platter surrounded by cassava, sweet potato, and plantain.
6
Serve with the onion-vinegar relish and a small dish of palm oil for dipping.

💡

Did You Know?

Mufete is to Luanda what a fish fry is to the American South — the ultimate communal outdoor meal.

Chef's Notes

Equipment Tips

charcoal grill or grill pan
large serving platter
pot for boiling

Garnishing

onion relish, lemon wedges

Accompaniments

palm oil dip, hot pepper sauce

The Story Behind Mufete

Mufete represents the simplest and most beloved expression of Angolan coastal cuisine. Originating in fishing villages, this dish turns the day's catch into a feast by pairing charcoal-grilled fish with the starchy staples that sustain the nation. The onion-vinegar relish, called molho de cebola, adds a sharp counterpoint to the rich, oily fish. Along the Ilha de Luanda, mufete restaurants draw crowds every weekend.

🕐 Traditionally enjoyed weekend lunch, beach gatherings 📜 Origins: Traditional coastal Angolan

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