Chef-tested recipe
Mufete is a coastal Angolan fish platter where grilled fish shares the table with cooked beans, cassava, plantain and a sharp, fresh relish. Rather than crowding the fish with seasoning, this home adaptation le
Recipe at a glance
- Cuisine
- Angola · Servings: 4 · Preparation: 30 minutes · Cooking: 35–45 minutes · Method: Grilling and boiling.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- 1,200 g whole cleaned tilapia or other grill-suitable fish, scored and split into 4 portions if large
- 500 g commercially prepared, peeled frozen cassava chunks for cooking
- 500 g cooked black-eyed peas or other beans, drained paid link
- 350 g ripe plantain, peeled and sliced lengthwise
- 250 g tomatoes, finely diced
- 150 g red onion, finely sliced
- 50 ml lemon juice
- 45 ml vegetable oil, divided paid link
- 20 g fresh parsley, chopped
- 12 g garlic, crushed
- 8 g fine salt, divided paid link
- 3 g freshly ground black pepper
- 5 g fresh chilli, finely chopped, optional
- 200 ml water for warming the beans
Method
Cook the cassava. Boil the commercially prepared peeled cassava in abundant water according to the package instructions until fully tender; drain well. Never serve cassava raw or undercooked.
Prepare the relish. Mix tomatoes, onion, lemon juice, parsley, chilli and 15 ml of the oil. Season lightly and refrigerate until service.
Season the fish. Pat fish dry; season with garlic, pepper, approximately 6 g of the salt and 20 ml of oil. Preheat a clean, well-oiled grill to medium-high heat.
Grill the fish. Grill for approximately 6–9 minutes per side for a medium fish, turning carefully and adjusting for thickness. Fish should be opaque and reach 63°C at the thickest part.
Warm the accompaniments. Heat beans with 200 ml water and the remaining salt to taste. Sear the plantain on a lightly oiled hot pan for 2–3 minutes per side until golden and tender.
Build the platter. Serve the fish immediately with hot beans, fully cooked cassava, plantain and the chilled tomato-onion relish in separate portions.
Beginner Technique Notes
- Keep the relish separate until serving so the grilled skin stays crisp.
- Commercially processed frozen cassava is safer and more consistent for home cooks than preparing raw cassava without the necessary processing knowledge.
- Fish size affects grilling time; use a thermometer instead of relying entirely on the clock.
Substitutions
- Sea bream, snapper or another local whole fish can replace tilapia.
- Cooked red beans can replace black-eyed peas when necessary.
- Lime juice can replace lemon juice.
Storage and Food Safety
Refrigerate cooked fish, beans and cassava separately within 2 hours at 4°C or below and use within 24–48 hours. Reheat cooked items to at least 75°C. Keep the relish chilled and use on the day it is prepared.
Serving Suggestions
Palm-oil beans, cooked cassava, ripe plantain and a fresh onion-tomato relish.
Allergen Notes
Fish. Check packaged cassava and canned beans for label warnings.
