Muzongué (Caldo de Peixe)

Muzongué, also known as Caldo de Peixe, is a spicy and aromatic fish soup often enjoyed as a hangover cure — but really, it’s perfect for any time of day. The broth is rich with garlic, malagueta (chili), and lemon, and the fresh fish gives it a light but powerful flavour. Served hot and steaming, it’s one of Angola’s most iconic comfort dishes.

📝 Recipe

Ingredients:

• • 1kg of fresh white fish (e.g. grouper, tilapia, or similar)
• • 2 onions, sliced
• • 4 garlic cloves, minced
• • 1–2 malagueta peppers (to taste)
• • 2 ripe tomatoes, chopped
• • Juice of 1 lemon
• • A few sprigs of parsley or coriander
• • Salt and black pepper to taste
• • 1.5 litres of water
• • Optional: cassava or bread on the side

Preparation:

1. Clean and cut the fish into chunks, removing any large bones if needed. Rinse with lemon juice and set aside.
2. In a large pot, add the water, onions, garlic, tomatoes and malagueta peppers. Bring to a boil.
3. Once boiling, gently add the fish pieces. Reduce heat and simmer for 20–30 minutes.
4. Season with salt, pepper and lemon juice. Add parsley or coriander just before serving.
5. Serve piping hot — and breathe in the steam before your first spoonful. It’s part of the experience!