Entree: Angola – Mufete (Grilled or smoked fish platter served with cassava, beans, fried plantain, and a tangy onion-tomato dressing)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 2 whole mackerel, gutted and cleaned, approx. 10 oz (280 g) each
- 1 lb (454 g) cassava (yuca), peeled and cut into 1–2 inch (2.5–5 cm) chunks
- 2 ripe plantains, approx. 8 oz (225 g) each, peeled and cut into 3/4-inch (2 cm) slices
- 2 cups (480 g) cooked black-eyed peas or kidney beans
- 1 medium red onion, about 6 oz (170 g), thinly sliced
- 2 medium tomatoes, about 10 oz (280 g), chopped
- 3 tbsp (45 ml) palm oil (dendê) or vegetable oil
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) ground cumin
- 2 cloves garlic, about 0.2 oz (6 g), minced
- 1 tbsp (15 ml) chopped fresh cilantro
- 1/2 cup (120 ml) vegetable oil for frying plantains
- Salt and freshly ground black pepper to taste

Instructions

1. Rinse fish and pat dry. Make 2–3 diagonal slashes in each side, then rub the fish inside and out with 1 tsp (5 g) salt, minced garlic, and 1 tsp (5 g) ground cumin. Let marinate 20–30 minutes at room temperature.
2. While fish marinates, place cassava chunks in a pot of salted water, bring to a boil, and simmer 20–25 minutes until fork-tender. Drain and keep warm.
3. Heat 1/2 cup (120 ml) vegetable oil in a skillet over medium-high heat and fry plantain slices in batches until golden and caramelized, about 2–3 minutes per side. Drain on paper towels and season lightly with salt.
4. Prepare the onion-tomato dressing by combining sliced red onion and chopped tomatoes in a bowl with 3 tbsp (45 ml) palm oil, 2 tbsp (30 ml) lime juice, chopped cilantro, salt, and pepper. Toss and let sit to mellow while grilling.
5. Grill the marinated mackerel over medium-high heat on a preheated grill or under a broiler, 4–6 minutes per side depending on thickness, until skin is crisp and flesh flakes easily. Alternatively, smoke or pan-roast the fish for a more traditional smoky flavor.
6. Warm the cooked beans in a small saucepan with a pinch of salt and a splash of water if needed. Taste and adjust seasoning.
7. To serve, arrange the grilled fish on a large platter with boiled cassava, fried plantains, and the warmed beans. Spoon the onion-tomato dressing over fish and sides or serve it alongside for guests to add.