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Angolan Mufete (Grilled Fish with Cassava and Plantain)

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Angolan mufete with a whole grilled fish, cassava, sweet potato, plantain, and onion-tomato sauce on a broad rustic platter.
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Mufete is a popular Angolan grilled-fish platter that brings together smoky fish, starchy sides, and a fresh onion-tomato sauce. It is generous, colorful, and built for sharing.

Cook the cassava and sweet potato until tender before grilling the fish, then bring everything together on one platter with the sharp, juicy sauce.

Cassava should be boiled until completely tender and peeled carefully; discard any tough central fibres before serving.

Serving Suggestions

Serve family-style with extra sauce, lemon wedges, and a crisp cabbage or tomato salad.

A close serving view of Angolan mufete with grilled fish flaked beside cassava and plantain, with onion-tomato sauce in a small bowl.

Recipe Notes

The fish is best fresh from the grill. Refrigerate leftovers for up to 2 days and reheat gently to avoid drying the flesh.

Angolan mufete with a whole grilled fish, cassava, sweet potato, plantain, and onion-tomato sauce on a broad rustic platter.

Angolan Mufete (Grilled Fish with Cassava and Plantain)

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Angolan grilled fish served with cassava, sweet potato, plantain, and a bright onion-tomato sauce.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Angolan
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Fish and Sides
  • 2 lb whole sea bream or snapper cleaned and scaled
  • 2 tbsp neutral oil
  • 1 tsp fine salt
  • 1 tsp paprika
  • 1 medium cassava root peeled and cut into chunks
  • 2 medium sweet potatoes cut into chunks
  • 2 medium ripe plantains peeled and halved lengthwise
Onion-Tomato Sauce
  • 1 large yellow onion thinly sliced
  • 3 medium tomatoes diced
  • 1 small green bell pepper diced
  • 2 tbsp red wine vinegar
  • 1/4 cup olive oil
  • 1/2 tsp fine salt
  • 1/4 cup fresh cilantro chopped
  • 1 whole lime cut into wedges

Equipment

  • Large pot
  • Outdoor grill or grill pan
  • Chef’s knife
  • Tongs

Method
 

Prepare the sides and sauce:
  1. Place the cassava and sweet potatoes in a large pot, cover with water, and simmer for 20 to 25 minutes, until tender. Drain and keep warm. Remove any tough fibres from the cassava.
  2. Combine the onion, tomatoes, bell pepper, vinegar, olive oil, salt, and cilantro in a bowl. Rest for 15 minutes so the vegetables become juicy.
  3. Brush the fish with oil and season with salt and paprika.
Grill and assemble:
  1. Heat a grill or grill pan to medium-high. Grill the plantains cut-side down for 4 to 5 minutes, then turn and cook for 3 minutes more. Transfer to the platter.
  2. Grill the fish for 6 to 8 minutes per side, depending on thickness, until the flesh flakes easily at the thickest point.
  3. Arrange the fish, cassava, sweet potato, and plantain on a broad platter. Spoon the onion-tomato sauce alongside and serve with lime wedges.

Nutrition

Calories: 560kcalCarbohydrates: 62gProtein: 39gFat: 20gSaturated Fat: 3gCholesterol: 85mgSodium: 780mgFiber: 9gSugar: 16g

Notes

  • Oil the grill grates well and turn the fish only once when possible.
  • If using fillets instead of a whole fish, reduce the grilling time and keep the skin side down first.

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