Comfort Dish
Muzongué
Caldo de Peixe, Angola’s aromatic fish soup served hot, bright and full of character
Muzongué, also known as Caldo de Peixe, is a spicy and aromatic fish soup often enjoyed as a hangover cure, but really, it is perfect for any time of day. The broth is rich with garlic, malagueta and lemon, while the fresh fish gives it a light but powerful flavour.
Fish soup
Comfort food
Bright and spicy
Served hot and steaming, Muzongué is one of Angola’s most iconic comfort dishes, restorative, warming and deeply satisfying.
The balance of fish, citrus, chili and herbs gives this soup a clear, lively flavour that feels both simple and unforgettable.
Recipe
Ingredients
- 1kg of fresh white fish, such as grouper, tilapia or similar
- 2 onions, sliced
- 4 garlic cloves, minced
- 1 to 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
Method
Preparation
- Clean and cut the fish into chunks, removing any large bones if needed. Rinse with lemon juice and set aside.
- In a large pot, add the water, onions, garlic, tomatoes and malagueta peppers. Bring to a boil.
- Once boiling, gently add the fish pieces. Reduce heat and simmer for 20 to 30 minutes.
- Season with salt, pepper and lemon juice. Add parsley or coriander just before serving.
- Serve piping hot and breathe in the steam before your first spoonful. It is part of the experience.