Preparation

The groupers are arranged and a superficial cut is made on the loin, sprinkled with salt and grilled over the coals.
Meanwhile, the sauce is made. Mix and beat the olive oil, a sip of vinegar, salt and gindungo. Bring to a boil in a frying pan (just bring it to a boil).
Groupers are watered with this sauce. Serve with the flour.

The farofa: Put the flour in a bowl and add the finely chopped onion.
Season with oil and vinegar, salt and a sip of warm water. It mixes like a salad.

* The flour should be loose and not soggy.

Ingredients

  • Mufete is a typical dish from the island of Luanda consisting of grilled fish, palm oil beans, manioc, banana bread, sweet potatoes and musseque flour, accompanied by onion sauce with vinegar, sweet oil, gindungo and a pinch of salt.
  • 1 kg of small groupers
  • For the sauce:
  • vinegar q.s.
  • gindungo q.s.
  • salt q.s.
  • 2 dl of olive oil
  • For farofa:
  • 1 medium onion
  • 400 grs of stick flour
  • olive oil q.s.
  • vinegar q.s.
  • salt q.s.
  • 3 tablespoons of warm water + -