Street Food
Mufete de Peixe — Grilled Fish, Street-Style
Ingredients
- - 2 whole small white fish (such as bream or tilapia), cleaned and scaled
- - 3 tbsp vegetable oil
- - 2 garlic cloves, minced
- - 1 lemon, juiced
- - 1 onion, thinly sliced
- - 2 tomatoes, chopped
- - 1 tbsp red palm oil
- - 1 piri-piri chilli, finely chopped
- - Salt and pepper, to taste
Method
- Score the fish diagonally on both sides a few times to help it cook evenly and absorb flavour.
- Mix half the garlic, half the lemon juice, salt, pepper and 1 tbsp of oil, and rub over the fish inside and out.
- Let marinate for 15-20 minutes.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Grill the fish for 6-8 minutes per side, basting occasionally with the remaining oil, until the skin is charred and the flesh flakes easily.
- Meanwhile, heat the palm oil in a small saucepan and sauté the onion until just softened, about 3 minutes.
- Add the tomatoes, remaining garlic, chilli and remaining lemon juice, and cook for a further 4-5 minutes to make a fresh sauce.
- Serve the grilled fish hot, topped generously with the onion-tomato sauce.
Introduction: Mufete is a beloved Angolan seaside classic — whole grilled fish served with a colourful array of sides including sweet potato, cassava, beans and a fresh onion-tomato sauce.
Cultural Background: Mufete is a beloved Angolan seaside classic — whole grilled fish served with a colourful array of sides including sweet potato, cassava, beans and a fresh onion-tomato sauce. Sold at beachside stalls and casual eateries, particularly around Luanda’s coast, it’s as much a social event as a meal.
Tips: Scoring the fish helps it cook through evenly and lets marinade flavours penetrate. Oil the grill grates well to prevent the fish skin from sticking and tearing. Traditionally mufete is served with boiled sweet potato, cassava, plantain and beans on the side — a full spread rather than a solo dish.
Variations: Use a whole snapper or other firm white fish where bream or tilapia aren’t available. Add sliced bell pepper to the onion-tomato sauce for extra colour and sweetness. Serve with a side of boiled cassava and black-eyed peas for the complete traditional mufete spread.
Vegetarian/Vegan: Not applicable in its traditional form, as the dish is centred on whole grilled fish.
Storage: Best eaten fresh; grilled fish does not store or reheat particularly well as texture suffers.
Reheating: Reheat gently in a covered pan over low heat, or in a low oven at 150°C (300°F), just until warmed through.
Nutrition: Per serving (approx., fish and sauce only): 320 kcal, 34 g protein, 6 g carbohydrates, 18 g fat, 1 g fibre.
FAQs:
Q: What fish is traditionally used? A: Small whole white fish such as bream, tilapia or similar local Atlantic catch are traditional. Q: Can I bake this instead of grilling? A: Yes, bake at 200°C (400°F) for 20-25 minutes, though you’ll miss the smoky char of the grill. Q: What sides go with mufete? A: Boiled sweet potato, cassava, plantain and black-eyed peas are the traditional full accompaniment.
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