Southern Africa · Soup
Muteta (Fermented Hibiscus Seed and Dried Fish Soup)
An umami-packed heritage soup infused with pungent fermented roselle seeds, sun-dried catfish, and tender whole okra.
The story
Muteta is an ancient, deeply traditional broth cherished across the northern and eastern provinces of Angola, including Malanje and Lunda Norte. Prepared by rural households as a fortifying everyday meal, it draws its distinctive, pungent depth from muteta—the fermented seeds of the roselle hibiscus plant (Hibiscus sabdariffa). Similar to West African dawadawa, this fermentation process transforms otherwise discarded seeds into a nutritional powerhouse rich in proteins and complex savory aromatics that elevate humble sun-dried fish broths.
Cook this next
Cabidela de Cabrito (Goat Blood Stew)
A deeply savory, celebratory highland Angolan stew of tender goat meat braised in aromatics and thickened with spiced fresh goat blood.
Cachupa Angolana (Slow-Cooked Corn, Bean, and Pork Stew)
A deeply satisfying stew of hominy, beans, cured meats, and root vegetables simmered slowly in a fragrant garlic and onion broth.
Caldo de Peixe (Angolan Fisherman's Broth)
A restorative coastal soup brimming with firm white fish, sweet potato, cassava root, and a fragrant splash of red palm oil.
Calulu de Peixe Seco (Dried Fish and Greens Stew)
A rich Luanda layered stew of salted dried fish, fresh fish fillets, tender greens, and okra bound in fragrant red palm oil.