All Recipes / Seafood

Traditional Angolan food known as "calulu" is made with dried fish and various vegetables, most commonly okra and eggplant. It frequently uses palm oil during cooking, which gives it a distinctive flavor.

Mufete

Mufete is a mouthwatering traditional Angolan cuisine that frequently includes grilled or roasted fish served with a savoury sauce. Its origins are deeply rooted in Angola's culinary heritage, where the preparation and sharing of food are essential components of social gatherings and family ties.

Originally, the dish was made with locally caught fish and native herbs and spices. Portuguese colonists arrived in the 16th century, bringing with them fresh foodstuffs like tomatoes and chile peppers that enhanced Mufete's flavor profile.

In Angola, mufete is still a popular meal that is frequently eaten at celebrations, family get-togethers, and important occasions. It displays the region's gastronomic diversity as well as the cultural pride and warmth that characterize Angolan cuisine.

Preparation Time

1 hour and 5 minutes

 

Ingredients

For the Fish:

1 whole fish 

Salt and pepper 

1 lemon (sliced)

Olive oil for grilling

For the Sauce:

1 large onion (chopped)

2-3 cloves of garlic (minced)

2-3 ripe tomatoes (diced)

1 red or green bell pepper (diced)

1-2 hot chili peppers (minced)

2 tablespoons tomato paste

1/4 cup palm oil 

Fresh cilantro or parsley 

Preparation

• Rinse the fish inside and out under cold running water and pat it dry with paper towels.
• Season the fish inside and out with salt, pepper, and the sliced lemon. 
• Preheat the grill to medium-high heat.
• Brush the grill grates with a little olive oil to prevent sticking.
• Place the seasoned fish on the grill and cook for about 7 minutes per side.
• Remove the fish from the grill and set it aside.In a large skillet or pan, heat the palm oil over medium heat. 
• Add the onions and garlic to the hot oil and sauté until they become translucent.
• Add the diced tomatoes and bell pepper to the skillet. Cook for about 5 minutes.
• Stir in the tomato paste and chili peppers. Adjust the level of heat to your liking by adding more or fewer chilies.
• Season the sauce with salt and pepper to taste.
• Reduce the heat to low and let the sauce simmer for about 15 minutes, allowing the flavors to meld together.
• Taste the sauce and adjust the seasonings if necessary.
• Place the grilled fish on a serving platter and pour the hot sauce over it.
• Garnish with fresh cilantro or parsley.
• Serve Mufete hot 

In the past, Caldo de Peixe frequently included fish heads and bones to make a hearty, tasty soup out of locally caught fish. Aromatic herbs like cilantro and parsley as well as onions and garlic added depth and scent. The meal changed over time to include new components including tomatoes, bell peppers, and root vegetables, which complicated the flavour profile.

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