Mimini (Grouper and Cassava Stew) is a traditional Mozambican recipe for a classic stew of grouper and cassava in a coconut milk and tomato base flavoured with hot chillies. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Grouper and Cassava Stew (Mimini).
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This is the Mozambican equivalent of Brazilian moqueca (fish stew with coconut and tomato)
Ingredients:
coconut milk, to taste
1 onion
3 tomatoes, blanched, peeled, de-seeded and chopped
50ml oil
600g cassava
700g grouper
salt, to taste
hot chillies, to taste
Method:
Cut the fish into steaks and season these with salt then set aside for 30 minutes.
Heat the oil in a pan, add the fish and fry until the skin is crisp and the fish is nicely browned all over. Remove the fish and set aside.
Add the chopped onion and tomatoes to the oil remaining in the pan and fry until the tomatoes break down to form a sauce.
Peel the cassava and cut into batons. Add these to the stew and season to taste with the salt and hot chillies. Pour in enough coconut milk to cover all the ingredients then bring to a boil.
Return the fish pieces to the pan and cook for about 25 minutes, or until the cassava is tender.
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