Entree: Angola – Central Culinary Region – Mufete (Traditional Angolan platter of charcoal-grilled whole fish served with boiled cassava, fried plantain, beans, and peanut-based sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- 2 whole mackerel, gutted and cleaned, approx. 10 oz (280 g) each
- 2 tbsp (30 ml) olive oil
- 1.5 tsp (8 g) coarse salt, divided
- 1 tsp (2 g) freshly ground black pepper
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 1 cup (170 g) cooked black-eyed peas or red beans
- 1 lb (454 g) cassava (yuca), peeled and cut into 1–2 inch pieces
- 2 medium plantains (green to ripe), peeled and sliced on diagonal, approx. 12 oz (340 g)
- 1/4 cup (60 g) roasted peanuts, ground or coarsely chopped
- 3 tbsp (45 ml) peanut butter (preferably smooth, natural)
- 1/4 cup (60 ml) warm water (more as needed for sauce)
- 2 tbsp (30 ml) palm oil or neutral vegetable oil
- 1 handful fresh cilantro or parsley, chopped
- 1–2 limes or lemons, cut into wedges
- Salt and freshly ground pepper to taste

Instructions

1. Prepare the cassava: place cassava pieces in a pot, cover with water, add a pinch of salt, and simmer until tender about 20–30 minutes depending on size; drain and keep warm.
2. Marinate the cleaned mackerel with 1 tbsp (15 ml) olive oil, 1 tsp (5 g) salt, and 1/2 tsp (1 g) pepper. Let sit 15 minutes.
3. Make the peanut sauce: in a bowl whisk together peanut butter, ground roasted peanuts, palm oil or vegetable oil, 1 tbsp (15 ml) red wine vinegar or lemon juice, minced garlic, and warm water to loosen to a smooth sauce the consistency of a thin paste. Season with salt and pepper to taste; keep warm.
4. Heat a grill or heavy skillet over high heat and brush with remaining olive oil. Grill the mackerel 4–6 minutes per side (depending on thickness) until skin is charred and flesh flakes easily. Alternatively cook over charcoal for authentic smoky flavor.
5. While the fish grills, fry the plantain slices in 2 tbsp (30 ml) oil over medium heat until golden and caramelized, turning once, about 3–4 minutes per side. Drain on paper towels and sprinkle lightly with salt.
6. Warm the cooked beans with a little oil or reserved cassava cooking liquid, fold in chopped tomatoes and sliced raw onion, and season with salt and pepper; heat through just to warm and soften the onions slightly.
7. To serve, arrange cassava, fried plantains, beans and tomato-onion mix on a large platter. Place the grilled fish on top, spoon the peanut sauce alongside or over part of the fish, scatter chopped cilantro, and serve with lime or lemon wedges for squeezing.