Muzongué

Muzongué is a beloved Angolan dish known for its flavorful and aromatic profile. It features a rich combination of fresh and dried fish simmered in a vibrant palm oil stew, often enjoyed as a remedy for hangovers. This hearty main course can be complemented with a variety of sides and garnishes, offering a taste of traditional Angolan cuisine.

Ingredients

🐟 2 pieces of fresh Tilapia pre-seasoned with salt
🐟 4 pieces of dried fish Bacalhau codfish, soaked to rehydrate
🧈 1 tablespoon palm oil
🧅 1 medium onion finely chopped
🍅 1 tablespoon canned chopped tomato
🧂 Salt using pink Himalayan salt from a generic salt grinder
💧 Hot water sufficient to cover the fish

For Pirão:
🌾 Fine "Muceque" flour manioc/cassava flour
🥄 Some oil-rich liquid scooped from the fish stew

For Serving:
🌶️ Hot Sauce or chili peppers like Gindungo, Malagueta, or Piri-piri
🍋 Half a lemon

Instructions

1- Preparation:

• Preheat your induction cooktop Sharp brand if available and place a medium-sized pot on the heat.
• Pour 1 tablespoon of palm oil into the pot. If pirão is not being made, reduce the amount of oil by half since some will be reserved for the pirão.

2- Cooking the Stew:

• Once the oil is hot, add the chopped onion to the pot. Sauté until the onion is soft and translucent.
• Stir in the canned tomato and cook until it blends well with the onions, about 3 minutes.
• Gently place the fresh tilapia pieces into the pot, followed by the rehydrated dried fish.
• Pour enough hot water to cover the fish, ensuring even cooking, and season with salt to taste.
• Cover with the pot's glass lid and let the stew simmer for approximately 15 to 20 minutes until the broth is thick and well-seasoned.

3- Adjusting and Serving:

• Taste and adjust seasoning if necessary before removing the pot from the heat.
• For the optional pirão, mix some oil-rich liquid from the stew with the Muceque flour in a small white bowl until it forms a thick paste.

4- Finish and Serve:

• Serve the Muzongué hot, garnished with lemon juice and a touch of hot sauce or chili peppers if desired.

Prep Time: ~10-15 minutes
Cook Time: ~15-20 minutes
Total Time: ~30-40 minutes
Servings: 4 (approximation based on visible content)
Equipment:

• Induction Cooktop: Sharp
• Pot: Medium-sized with purple handles
• Lid: Glass with a metal handle
• Wooden Spoon: For stirring
• Metal Spoon: For measuring/serving
• Bowls small white: For preparation/mixing
• Kettle: For boiling water
• Ladle: Purple for serving the stew
• Salt Grinder: Generic plastic for seasoning
• Oven Mitt: For handling hot equipment
• Serving Bowls and Plates: White ceramic

Cooking Tips

• Using hot water accelerates the cooking process of the stew.
• Adjust palm oil quantity based on whether you intend to prepare the pirão.

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Muzongué