PEIXE ASSADO COM MANGA SECA (BAKED FISH WITH DRIED MANGO SLICES)

 

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.

 

Serves 4.

 

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