Angolan Grilled Fish Platter with Cassava Porridge and Beans

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Mufete is the signature dish of Luanda, where grilled, spice-rubbed fish is arranged alongside a mound of smooth cassava porridge, red beans, fried plantains, and a fiery tomato-and-pepper sauce. Every element is served at once so diners can build bites of each on the plate. It is a festive, hands-on meal meant to be shared at the center of the table.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 28 gFat
• 6 gSaturated Fat
• 65 gCarbs
• 9 gFiber
• 14 gSugar
• 42 gProtein
• 720 mgSodium
• 1100 mgPotassium
• 180 mgCalcium
• 6 mgIron
• 38 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the Fish and Marinade

• 4 whole mackerel or red snapper fillets (about 6 oz / 170 g each), butterflied and scored
• 3 tablespoons fresh lemon juice
• 4 cloves garlic, minced
• 1 teaspoon fine sea salt
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 3 tablespoons olive oil

For the Spicy Tomato Pepper Sauce

• 3 medium tomatoes, finely chopped
• 1 small red onion, finely diced
• 2 red bell peppers, diced
• 3 to 4 malagueta or bird's-eye chilies, minced
• 2 tablespoons tomato paste
• 1 tablespoon palm oil
• 1 teaspoon grated ginger
• 1/2 teaspoon salt

For the Cassava Porridge

• 2 lbs (900 g) fresh cassava, peeled and cut into chunks
• 1 teaspoon salt
• 2 tablespoons cold water or unsalted butter for smoothing

For the Bean and Plantain Sides

• 1 cup dried red kidney beans, soaked overnight (or 1 can, drained)
• 2 ripe plantains, peeled and sliced diagonally into 1/2-inch rounds
• 1 small onion, chopped
• 2 cloves garlic, smashed
• 1 bay leaf
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil for frying

Directions

1. Make the spicy tomato pepper sauce first: warm the palm oil in a small saucepan over medium heat, add the onion and cook 3 minutes until translucent, then stir in the garlic, ginger, and chilies for 30 seconds.
2. Add the tomatoes, bell peppers, tomato paste, and salt. Simmer uncovered for 12 to 15 minutes, mashing with a spoon, until the sauce thickens and the peppers are soft. Keep warm.
3. Cook the beans in a pot with the onion, garlic, bay leaf, and 4 cups water for 30 to 35 minutes until tender (less time if using canned). Season with salt and simmer to a thick, juicy consistency; remove the bay leaf.
4. Boil the cassava chunks in salted water for 20 to 25 minutes until very tender when pierced. Drain, return to the hot pot, and mash with a wooden spoon, gradually stirring in cold water (or butter) until you have a soft, smooth, stretchy mound that holds together.
5. While the cassava cooks, marinate the fish: combine the lemon juice, garlic, salt, paprika, cumin, and olive oil, rub the mixture thoroughly into the flesh and scored skin, and let rest for 15 minutes.
6. Heat a grill pan or outdoor grill over medium-high heat. Cook the fish skin-side down for 4 minutes, then flip and cook 3 to 4 minutes more until the flesh is opaque and flakes easily; finish with a squeeze of lemon.
7. Meanwhile, fry the plantain rounds in 2 tablespoons of vegetable oil over medium heat for 2 to 3 minutes per side until caramelized and golden. Drain on paper towels.
8. To plate, mound a generous scoop of cassava porridge on each large plate, then arrange a fish alongside it. Spoon a heap of red beans next to the fish, add the fried plantains, and finish with a generous spoonful of the pepper sauce over the fish.

Cook’s Notes

• Choose a firm, oily fish such as mackerel, red snapper, sea bass, or tilapia; it holds up to grilling and absorbs the marinade.
• Soak the dried beans overnight in cold water with a pinch of baking soda for extra-creamy texture.
• The cassava porridge should be soft enough to pinch off with your fingers; that is the traditional way to eat it, scooping up bits of fish and beans together.
• Adjust the chilies in the sauce to your heat preference; in Angola, palm oil adds a smoky, slightly tangy note that is essential to the flavor.
• Serve with cold Angolan beer or a light lager to balance the heat of the pepper sauce.

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