Angolan Mufete with Grilled Fish and Spicy Tomato Sauce

Ingredients

• 4 fresh fish fillets (such as snapper or tilapia) - 500g (1.1 lb) 4 fresh fish fillets (such as snapper or tilapia) - 500g (1.1 lb)
• 2 tablespoons olive oil - 30ml 2 tablespoons olive oil - 30ml
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 tablespoon tomato paste - 15g 1 tablespoon tomato paste - 15g
• 1 teaspoon paprika - 5g 1 teaspoon paprika - 5g
• 1 teaspoon dried oregano - 2g 1 teaspoon dried oregano - 2g
• 1 teaspoon chili flakes (adjust to taste) - 2g 1 teaspoon chili flakes (adjust to taste) - 2g
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugars: 5g)
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Season the fish fillets with salt and pepper.
3. 3.
   In a large skillet, heat the olive oil over medium heat.
4. 4.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
5. 5.
   Stir in the diced tomatoes, red bell pepper, and green bell pepper. Cook for 5 minutes until the vegetables are slightly softened.
6. 6.
   Add the tomato paste, paprika, dried oregano, and chili flakes to the skillet. Stir well to combine.
7. 7.
   Place the seasoned fish fillets on the preheated grill and cook for 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
8. 8.
   While the fish is grilling, simmer the tomato sauce for an additional 10 minutes, allowing the flavors to meld together.
9. 9.
   Remove the fish from the grill and transfer to a serving platter.
10. 10.
    Pour the spicy tomato sauce over the grilled fish and garnish with fresh cilantro.
11. 11.
    Serve the Mufete hot with your choice of traditional sides like funge or pirão.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality. If you prefer a milder flavor, you can marinate the fish in lemon juice or vinegar for 30 minutes before grilling to reduce any fishy taste.

Tips & Tricks

• For a spicier sauce, increase the amount of chili flakes or add a diced chili pepper.
• If you don't have access to a grill, you can also cook the fish fillets in a hot skillet with a little oil.
• Serve the Mufete with a squeeze of fresh lemon juice for an extra burst of citrus flavor.
• Experiment with different types of fish to find your favorite combination of flavors.
• Leftover Mufete can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Mufete hot, with the grilled fish placed on a platter and the spicy tomato sauce generously poured over it. Garnish with fresh cilantro for a pop of color and added freshness. Accompany the dish with traditional sides like funge or pirão to complete the meal.

Presentation advice

To present the Mufete beautifully, arrange the grilled fish fillets on a large serving platter. Pour the vibrant spicy tomato sauce over the fish, allowing it to cascade down the sides. Sprinkle fresh cilantro on top for an appealing touch of green. Serve with the traditional sides in separate bowls for an authentic Angolan dining experience.