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Mezungue (Angola)
🇵🇹Portugal
•View in original language
(Português)
45 min(s)
2 servings
Joaquim Rodrigues
@joaquimlfr- Ingredients
- Recipe
- Thick, hard fish500 g
- Onion2 unit(s)
- Tomato5 unit(s)
- Aipim500 g
- Palm oil to taste
- Parsley / bay leaf to taste
- Chili pepper to taste
- Yellow Cassava Flour80 g
- Clove Garlic2 unit(s)
- Water to taste
- In a large pan (so as not to break the fish) pound 2 or 3 garlic, add a little of the oil, onion and tomato in slices (enough) parsley, bay leaf and let it cook without scorching.
- When the onion is cooked, add the water, first the cassava and then the fish and let it boil. Put the chilli pepper. The sauce should cover the fish.
- The cassava flour should be thrown on top already on the plate
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