This recipe can be prepared with either fresh or dried fish. Although the dish has long been a part of traditional Mozambican cuisine, the mango was introduced to Africa from India. The dried mango slices can be found in many health food stores.
2 pounds fresh or dried fish fillets
3 large tomatoes, peeled and chopped
2 large onions, chopped
2 teaspoons crushed hot red peppers
1 teaspoon salt
6 ounces dried mango slices
Heat oven to 350°F.
Butter a 2-quart casserole and layer the fish fillets on the bottom. Top with the chopped tomatoes, onions, red peppers, salt, and dried mango. Add 1 cup water, cover, and bake for 30 minutes.
Serve with white rice, black beans, collard greens, or Rice with Split Peas.
country : Mozambique
course : fish dish
source : Cuisines of Portuguese Encounters : Recipes from Portugal, Madeira/Azores, Guinea-Bissau, Cape Verde, São Tomé and Príncipe, Angola, Mozambique, Goa, Brazil, Malacca, East Timor, and Macao / Cherie Y. Hamilton