Mufete de Luanda (Ilha do Cabo Grilled Tilapia/Snapper with Feijão de Óleo de Palma) – Authentic Angola Recipe
The iconic Saturday beach feast of Ilha de Luanda pairing smoky grilled fish with palm-oil beans and tangy onion relish.
- Country of Origin
- 🇦🇴 Angola (Southern Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Char-grilled whole or filleted snapper/tilapia, Creamy red-palm-oil braised beans, Boiled sweet potato, Fresh lime juice, Garlic
Ingredients for Mufete de Luanda (Ilha do Cabo Grilled Tilapia/Snapper with Feijão de Óleo de Palma) (4 Servings)
- 1.25 lbs (or 2.5 cups) char-grilled whole or filleted snapper/tilapia, prepped into bite-sized pieces
- 1.5 cups creamy red-palm-oil braised beans, washed and trimmed
- 1 cup boiled sweet potato
- 1 medium onion and 3 cloves garlic, finely minced with fresh lime juice
- 1.5 tbsp traditional Angola seasoning (garlic, red palm oil, malagueta chili, cilantro)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together fresh lime juice, garlic, red palm oil, malagueta chili, cilantro, cooking oil, and sea salt in a bowl to form a fragrant Angola marinade.
- Coat char-grilled whole or filleted snapper/tilapia and creamy red-palm-oil braised beans thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear char-grilled whole or filleted snapper/tilapia and creamy red-palm-oil braised beans for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with boiled sweet potato, and serve immediately.