{"id":4052,"date":"2026-07-23T12:26:25","date_gmt":"2026-07-23T12:26:25","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolski-mufete\/"},"modified":"2026-07-23T12:26:25","modified_gmt":"2026-07-23T12:26:25","slug":"angolski-mufete","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolski-mufete\/","title":{"rendered":"Angolski Mufete"},"content":{"rendered":"\n<style>\n#recipe-sr-mufete{\n  --gj-bg:#F6F5F1;           \n  --gj-card:#FFFFFF;\n  --gj-ink:#181A1B;          \n  --gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;        \n  --gj-amber-2:#8F6318;\n  --gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;        \n  --gj-slate-deep:#1F2B32;\n  --gj-line:#E5E3DB;\n  --gj-line-2:#D6D3C8;\n  --gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;\n  font-weight:400;\n  color:var(--gj-ink);\n  background:var(--gj-bg);\n  max-width:1040px;\n  margin:0 auto;\n  padding:52px 24px 60px;\n  box-sizing:border-box;\n  content-visibility:auto;\n  contain-intrinsic-size: 4300px;\n  line-height:1.65;\n  font-size:16px;\n}\n#recipe-sr-mufete *,#recipe-sr-mufete *::before,#recipe-sr-mufete *::after{box-sizing:border-box;margin:0;padding:0}\n#recipe-sr-mufete .gj-serif{font-family:Georgia,'Times New Roman',serif;font-style:italic;font-weight:400}\n#recipe-sr-mufete a{color:var(--gj-amber-2)}\n\n#recipe-sr-mufete .gj-eyebrow{\n  display:flex;align-items:center;gap:12px;\n  font-size:11px;font-weight:600;letter-spacing:.22em;text-transform:uppercase;\n  color:var(--gj-slate);margin-bottom:16px;\n}\n#recipe-sr-mufete .gj-eyebrow i{font-style:normal;color:var(--gj-amber)}\n#recipe-sr-mufete .gj-h1{\n  font-size:clamp(32px,4.6vw,48px);\n  font-weight:300;line-height:1.08;letter-spacing:-.015em;\n  margin-bottom:16px;\n}\n#recipe-sr-mufete .gj-h1 b{font-weight:600}\n#recipe-sr-mufete .gj-h1 .gj-serif{color:var(--gj-amber);letter-spacing:0;font-size:.92em}\n#recipe-sr-mufete .gj-sub{\n  font-size:17px;color:var(--gj-ink-2);margin-bottom:26px;\n}\n\n#recipe-sr-mufete .gj-facts{margin-bottom:36px}\n#recipe-sr-mufete .gj-facts-top{\n  display:flex;flex-wrap:wrap;justify-content:center;align-items:center;\n  gap:6px 14px;padding:0 0 20px;font-size:14.5px;\n}\n#recipe-sr-mufete .gj-facts-top span{white-space:nowrap}\n#recipe-sr-mufete .gj-facts-top i{font-style:normal;color:var(--gj-ink-2)}\n#recipe-sr-mufete .gj-facts-top b{font-weight:600;color:var(--gj-ink)}\n#recipe-sr-mufete .gj-facts-top .gj-sep{color:var(--gj-line-2)}\n#recipe-sr-mufete .gj-facts-grid{display:grid;grid-template-columns:repeat(2,1fr);gap:14px}\n#recipe-sr-mufete .gj-fact{\n  background:var(--gj-card);border:1px solid var(--gj-line);border-radius:var(--gj-r);\n  padding:20px 12px;display:flex;flex-direction:column;align-items:center;gap:7px;text-align:center;\n}\n#recipe-sr-mufete .gj-fact-ic{color:var(--gj-slate);line-height:0}\n#recipe-sr-mufete .gj-fact-ic svg{width:26px;height:26px;display:block}\n#recipe-sr-mufete .gj-fact-l{font-size:14px;font-weight:600;color:var(--gj-ink)}\n#recipe-sr-mufete .gj-fact-v{font-size:14px;color:var(--gj-ink-2)}\n\n#recipe-sr-mufete .gj-hero{border-radius:var(--gj-r);overflow:hidden;margin-bottom:8px;background:var(--gj-amber-soft)}\n#recipe-sr-mufete .gj-hero img{display:block;width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover}\n#recipe-sr-mufete .gj-cap{font-size:12.5px;color:var(--gj-ink-2);margin-bottom:46px}\n\n#recipe-sr-mufete .gj-sec{display:flex;align-items:baseline;gap:12px;margin:0 0 20px}\n#recipe-sr-mufete .gj-sec .gj-serif{color:var(--gj-amber);font-size:16px;min-width:28px}\n#recipe-sr-mufete .gj-sec h2{font-size:clamp(20px,2.4vw,24px);font-weight:600;letter-spacing:-.01em;line-height:1.2}\n#recipe-sr-mufete .gj-sec::after{content:\"\";flex:1;height:1px;background:var(--gj-line-2);align-self:center}\n\n#recipe-sr-mufete .gj-intro{margin-bottom:46px}\n#recipe-sr-mufete .gj-intro p{margin-bottom:16px;font-size:15.5px;color:#2C2E30}\n#recipe-sr-mufete .gj-intro p:last-child{margin-bottom:0}\n#recipe-sr-mufete .gj-intro p:first-of-type::first-letter{\n  font-family:Georgia,serif;font-style:italic;font-size:56px;line-height:.82;\n  color:var(--gj-amber);float:left;padding:5px 11px 0 0;\n}\n#recipe-sr-mufete .gj-pull{\n  border-left:2px solid var(--gj-amber);padding:4px 0 4px 22px;margin:24px 0;\n  font-family:Georgia,serif;font-style:italic;font-size:19px;line-height:1.5;color:var(--gj-slate);\n}\n\n#recipe-sr-mufete .gj-rail{\n  background:var(--gj-slate-deep);color:#EDEAE2;border-radius:var(--gj-r);\n  padding:26px 30px 28px;margin-bottom:46px;\n}\n#recipe-sr-mufete .gj-rail-t{\n  font-size:11px;font-weight:600;letter-spacing:.2em;text-transform:uppercase;\n  color:#C9A55C;margin-bottom:20px;\n}\n#recipe-sr-mufete .gj-rail-track{display:grid;grid-template-columns:repeat(4,1fr);position:relative;gap:12px}\n#recipe-sr-mufete .gj-rail-track::before{\n  content:\"\";position:absolute;top:5px;left:6px;right:6px;height:1px;background:rgba(255,255,255,.22);\n}\n#recipe-sr-mufete .gj-rail-stop{position:relative;padding-top:20px}\n#recipe-sr-mufete .gj-rail-stop::before{\n  content:\"\";position:absolute;top:0;left:2px;width:11px;height:11px;border-radius:50%;\n  background:var(--gj-slate-deep);border:2px solid #C9A55C;\n}\n#recipe-sr-mufete .gj-rail-stop b{display:block;font-family:Georgia,serif;font-style:italic;font-weight:400;color:#C9A55C;font-size:15.5px;margin-bottom:2px}\n#recipe-sr-mufete .gj-rail-stop span{font-size:13px;color:#C5C1B6;line-height:1.5;display:block}\n#recipe-sr-mufete .gj-rail-sum{\n  margin-top:22px;padding-top:18px;border-top:1px solid rgba(255,255,255,.14);\n  font-size:14px;color:#C5C1B6;line-height:1.65;\n}\n#recipe-sr-mufete .gj-rail-sum b{color:#EDEAE2;font-weight:600}\n\n#recipe-sr-mufete .gj-ing-wrap{margin-bottom:46px}\n#recipe-sr-mufete .gj-ing-grid{display:grid;grid-template-columns:1fr;gap:18px}\n#recipe-sr-mufete .gj-ing-col{display:grid;gap:18px;align-content:start}\n#recipe-sr-mufete .gj-ing-group{\n  background:var(--gj-card);border:1px solid var(--gj-line);border-radius:var(--gj-r);padding:22px 24px 14px;\n}\n#recipe-sr-mufete .gj-ing-group h3{\n  font-family:Georgia,serif;font-style:italic;font-weight:400;\n  font-size:16px;color:var(--gj-slate);margin-bottom:10px;\n}\n#recipe-sr-mufete .gj-ing-group ul{list-style:none}\n#recipe-sr-mufete .gj-ing-group li{padding:8px 0;border-top:1px solid var(--gj-line);font-size:14.5px;line-height:1.5}\n#recipe-sr-mufete .gj-ing-group li b{font-weight:600}\n#recipe-sr-mufete .gj-ing-group li em{font-style:normal;color:var(--gj-ink-2);font-size:13.5px}\n#recipe-sr-mufete .gj-ing-note{\n  padding:18px 22px;border-radius:12px;\n  background:var(--gj-amber-soft);font-size:13.5px;line-height:1.6;color:#54431F;\n}\n#recipe-sr-mufete .gj-ing-note b{font-weight:600}\n\n#recipe-sr-mufete .gj-steps-wrap{margin-bottom:46px;counter-reset:gj-n}\n#recipe-sr-mufete .gj-stage{\n  font-size:11.5px;font-weight:600;letter-spacing:.2em;text-transform:uppercase;\n  color:var(--gj-amber-2);margin:26px 0 14px;display:flex;align-items:center;gap:12px;\n}\n#recipe-sr-mufete .gj-stage:first-of-type{margin-top:0}\n#recipe-sr-mufete .gj-stage::after{content:\"\";flex:1;height:1px;background:var(--gj-line)}\n#recipe-sr-mufete .gj-steps{list-style:none}\n#recipe-sr-mufete .gj-steps>li{\n  counter-increment:gj-n;display:grid;grid-template-columns:34px 1fr;gap:0 16px;\n  align-items:baseline;border-top:1px solid var(--gj-line);padding:13px 0 4px;\n}\n#recipe-sr-mufete .gj-steps>li::before{\n  content:counter(gj-n);\n  font-family:Georgia,serif;font-style:italic;font-size:19px;color:var(--gj-amber);\n  line-height:1;\n}\n#recipe-sr-mufete .gj-steps>li>div{}\n#recipe-sr-mufete .gj-step-t{font-weight:600;font-size:15.5px;margin-bottom:2px}\n#recipe-sr-mufete .gj-step-x{font-size:14.5px;color:#3A3D3F}\n#recipe-sr-mufete .gj-step-x .gj-cue{color:var(--gj-amber-2);font-weight:500}\n\n#recipe-sr-mufete .gj-prose{margin-bottom:46px}\n#recipe-sr-mufete .gj-prose h3{\n  font-size:15px;font-weight:600;margin:20px 0 6px;color:var(--gj-slate);\n  display:flex;align-items:center;gap:10px;\n}\n#recipe-sr-mufete .gj-prose h3::before{content:\"\";width:16px;height:1px;background:var(--gj-amber)}\n#recipe-sr-mufete .gj-prose h3:first-of-type{margin-top:0}\n#recipe-sr-mufete .gj-prose p{font-size:14.5px;color:#2C2E30}\n\n#recipe-sr-mufete .gj-nutri{margin-bottom:46px}\n#recipe-sr-mufete .gj-nutri-row{\n  display:grid;grid-template-columns:repeat(3,1fr);\n  background:var(--gj-card);border:1px solid var(--gj-line);border-radius:var(--gj-r);overflow:hidden;\n}\n#recipe-sr-mufete .gj-nutri-row div{padding:14px 18px;border-bottom:1px solid var(--gj-line)}\n#recipe-sr-mufete .gj-nutri-row dt{\n  font-size:10px;font-weight:600;letter-spacing:.16em;text-transform:uppercase;\n  color:var(--gj-ink-2);margin-bottom:2px;\n}\n#recipe-sr-mufete .gj-nutri-row dd{font-size:16px;font-weight:600;font-variant-numeric:tabular-nums}\n#recipe-sr-mufete .gj-nutri-cap{font-size:12.5px;color:var(--gj-ink-2);margin-top:10px}\n#recipe-sr-mufete .gj-nutri-cap b{font-weight:600;color:var(--gj-ink)}\n\n#recipe-sr-mufete .gj-close{\n  background:var(--gj-slate);color:#EDEAE2;border-radius:var(--gj-r);\n  padding:30px 30px;display:grid;gap:8px;\n}\n#recipe-sr-mufete .gj-close .gj-serif{color:#C9A55C;font-size:19px;line-height:1.45}\n#recipe-sr-mufete .gj-close p{font-size:14px;color:#C5C1B6}\n\n@media (min-width:760px){\n  #recipe-sr-mufete .gj-ing-grid{grid-template-columns:1.15fr 1fr;align-items:start}\n  #recipe-sr-mufete .gj-nutri-row{grid-template-columns:repeat(6,1fr)}\n  #recipe-sr-mufete .gj-nutri-row div{border-bottom:none;border-right:1px solid var(--gj-line)}\n  #recipe-sr-mufete .gj-nutri-row div:last-child{border-right:none}\n  #recipe-sr-mufete .gj-facts-grid{grid-template-columns:repeat(4,1fr)}\n}\n@media (min-width:960px){\n  #recipe-sr-mufete{padding:64px 32px 72px}\n  \n  #recipe-sr-mufete .gj-intro{columns:2;column-gap:56px}\n  #recipe-sr-mufete .gj-intro > p{break-inside:avoid;margin-bottom:16px}\n  #recipe-sr-mufete .gj-pull{break-inside:avoid}\n  #recipe-sr-mufete .gj-prose{columns:2;column-gap:56px}\n  #recipe-sr-mufete .gj-prose .gj-sec{column-span:all}\n  #recipe-sr-mufete .gj-prose h3{break-after:avoid}\n  #recipe-sr-mufete .gj-prose p{break-inside:avoid;margin-bottom:14px}\n}\n@media (max-width:600px){\n  #recipe-sr-mufete .gj-rail-track{grid-template-columns:1fr;gap:16px}\n  #recipe-sr-mufete .gj-rail-track::before{top:6px;bottom:6px;left:7px;right:auto;width:1px;height:auto}\n  #recipe-sr-mufete .gj-nutri-row div:nth-last-child(-n+2){border-bottom:none}\n}\n\n@media print{\n  #recipe-sr-mufete{\n    max-width:100%;padding:0;background:#fff;color:#000;\n    font-size:11.5pt;line-height:1.5;content-visibility:visible;\n  }\n  #recipe-sr-mufete .gj-hero,\n  #recipe-sr-mufete .gj-cap,\n  #recipe-sr-mufete .gj-eyebrow i{display:none}\n  #recipe-sr-mufete .gj-eyebrow{color:#000}\n  #recipe-sr-mufete .gj-h1{font-size:22pt;margin-bottom:10px}\n  \n  #recipe-sr-mufete .gj-h1 .gj-serif,\n  #recipe-sr-mufete .gj-sec .gj-serif,\n  #recipe-sr-mufete .gj-steps>li::before,\n  #recipe-sr-mufete .gj-intro p:first-of-type::first-letter{color:#000}\n  #recipe-sr-mufete .gj-sec::after,\n  #recipe-sr-mufete .gj-stage::after,\n  #recipe-sr-mufete .gj-prose h3::before{background:#999}\n  #recipe-sr-mufete .gj-stage,\n  #recipe-sr-mufete .gj-step-x .gj-cue{color:#000}\n  #recipe-sr-mufete .gj-pull{border-left-color:#000;color:#000}\n  \n  #recipe-sr-mufete .gj-rail,\n  #recipe-sr-mufete .gj-close{\n    background:#fff;color:#000;border:1px solid #999;\n    -webkit-print-color-adjust:exact;print-color-adjust:exact;\n  }\n  #recipe-sr-mufete .gj-rail-t,\n  #recipe-sr-mufete .gj-rail-stop b,\n  #recipe-sr-mufete .gj-close .gj-serif{color:#000}\n  #recipe-sr-mufete .gj-rail-stop span,\n  #recipe-sr-mufete .gj-rail-sum,\n  #recipe-sr-mufete .gj-close p{color:#222}\n  #recipe-sr-mufete .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-mufete .gj-rail-track::before{background:#999}\n  #recipe-sr-mufete .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-mufete .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  \n  #recipe-sr-mufete .gj-ing-group,\n  #recipe-sr-mufete .gj-steps>li,\n  #recipe-sr-mufete .gj-rail,\n  #recipe-sr-mufete .gj-close,\n  #recipe-sr-mufete .gj-nutri-row,\n  #recipe-sr-mufete .gj-fact{break-inside:avoid}\n  #recipe-sr-mufete .gj-sec h2,\n  #recipe-sr-mufete .gj-stage{break-after:avoid}\n  \n  #recipe-sr-mufete .gj-close::after{\n    content:\"travelshelper.com\";display:block;margin-top:12px;\n    font-size:9pt;letter-spacing:.05em;color:#666;\n  }\n}\n#recipe-sr-mufete .gj-facts-grid{grid-template-columns:repeat(auto-fit,minmax(145px,1fr));}\n#recipe-sr-mufete .gj-prose p{margin-bottom:14px;}\n#recipe-sr-mufete .gj-prose p:last-child{margin-bottom:0;}\n#recipe-sr-mufete .gj-nutri-row div{min-width:0;}\n#recipe-sr-mufete .gj-nutri-row dd{overflow-wrap:anywhere;}\n\n<\/style>\n<article id=\"recipe-sr-mufete\" lang=\"sr-Latn\">\n  <p class=\"gj-eyebrow\">Angolska kuhinja <i>\u00b7<\/i> Recept <i>\u00b7<\/i> Angola<\/p>\n  <h2 class=\"gj-h1\"><b>Mufete<\/b> sa celom grilovanom ribom <span class=\"gj-serif\">pasuljem i korenastim prilozima<\/span><\/h2>\n  <p class=\"gj-sub\">Mufete nije samo komad ribe sa prilogom, ve\u0107 slo\u017een tanjir koji spaja dim sa ro\u0161tilja, kremasti pasulj, kuvanu manioku i batat, zrelu banana-p\u00e3o, suvu farinha musseque i o\u0161tar sos od luka.<\/p>\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Kategorija:<\/i> <b>Riblje glavno jelo<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Kuhinja:<\/i> <b>Angolska<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Te\u017eina:<\/i> <b>Srednje zahtevno<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Metod:<\/i> <b>Grilovanje i paralelno kuvanje priloga<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">6 porcija<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">45 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5A2.5 2.5 0 0 0 8 19h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">55 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"12\" r=\"8\"\/><path d=\"M12 7v5l3 2\"\/><\/svg><\/span><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">1 h 40 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 815 kcal<\/span><\/div><\/div>\n  <\/div>\n    <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Mufete-3.webp\" alt=\"Angolski mufete sa celom grilovanom ribom, pasuljem, maniokom i bananom za kuvanje\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n  <p class=\"gj-cap\">Mufete se slu\u017ei kao zajedni\u010dki pladanj: riba ostaje u centru, a pasulj, korenasti prilozi i molho cru stoje oko nje.<\/p>\n\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Tanjir pripremljen u vi\u0161e pravaca<\/h2><\/div>\n  <div class=\"gj-intro\"><p>Mufete se vezuje za ostrvski deo Luande i za obroke koji se iznose na sto kao zajedni\u010dka celina. Njegova struktura je \u0161iroka: riba sa ro\u0161tilja zauzima sredi\u0161nje mesto, ali jelo dobija identitet tek kada se oko nje na\u0111u pasulj sa palminim uljem, manioka, batat, banana-p\u00e3o, farinha musseque i sos od luka. Svaki deo ima druga\u010diju ulogu. Riba donosi dim, so\u010dnost i \u010dvrst protein. Pasulj daje kremastu dubinu. Korenasti prilozi i plantain nude razli\u010dite vrste skroba i slatko\u0107e. Suva kasavina bra\u0161nasta komponenta upija sokove, a kiseli sos od luka prese\u010de masno\u0107u i osve\u017eava zalogaj.<\/p><p>Ovaj Mufete recept organizovan je tako da se vi\u0161e komponenti zavr\u0161i pribli\u017eno u isto vreme. Prvi korak je priprema ribe. Cela tilapija ili druga riba sli\u010dne veli\u010dine \u010disti se, su\u0161i i plitko zaseca kroz ko\u017eu. Pasta od belog luka, limuna, ulja, soli i gindunga ulazi u rezove i trbu\u0161nu \u0161upljinu. Kratak odmor od dvadeset minuta dovoljan je da povr\u0161ina preuzme ukus, a da so ne izvu\u010de previ\u0161e vlage. Riba se griluje na dobro zagrejanoj, nauljenoj re\u0161etki. Ne pomera se prerano; kada se ko\u017ea pravilno zape\u010de, sama lak\u0161e popu\u0161ta.<\/p><p>Pasulj sa palminim uljem kuva se od ve\u0107 termi\u010dki obra\u0111enog feij\u00e3o-frade, odnosno crnookog pasulja. Luk se omek\u0161ava u crvenom palminom ulju, dodaje se malo belog luka, zatim pasulj i voda. Deo zrna se pritisne uz zid posude kako bi te\u010dnost postala kremasta bez bra\u0161na. Ta komponenta treba da ostane ka\u0161asta, ali ne suva. Manioka i batat kuvaju se u odvojenim ili podeljenim posudama jer ne omek\u0161avaju istim ritmom. Plantain se kuva ili pe\u010de do meko\u0107e; u ovoj verziji kratko se kuva, pa nema dodatnog ulja i ostaje jasan slatkast ukus.<\/p><p>Molho de cebola priprema se neposredno pre poslu\u017eivanja od sitno seckanog luka, paradajza, zelene paprike, gindunga, limunovog soka, malo ulja i soli. Odmor od petnaest minuta ubla\u017ei sirovu o\u0161trinu luka, ali povr\u0107e zadr\u017eava hrskavost. Farinha musseque se ne pretvara u vla\u017enu farofu. Slu\u017ei se kao suva, blago prepe\u010dena maniokina bra\u0161nasta pratnja, u manjoj koli\u010dini, da bi gosti njome pokupili sos od pasulja i riblje sokove. Zbog velikog broja elemenata, porcije se sla\u017eu pregledno, bez me\u0161anja svega u jednu masu.<\/p><p>Riba je bezbedno pe\u010dena kada najdeblji deo dostigne najmanje 63 \u00b0C i meso se lako odvaja od kosti, ali jo\u0161 ostaje so\u010dno. Manioka mora biti potpuno meka do centra i nikada se ne proba sirova. Mufete se slu\u017ei odmah, dok je riba vru\u0107a, pasulj kremast, a sos od luka hladniji ili sobne temperature. To je obilno jelo namenjeno deljenju. Njegova ravnote\u017ea ne dolazi iz smanjenja broja priloga, ve\u0107 iz razumne koli\u010dine svakog: nekoliko zalogaja korenastog povr\u0107a, malo pasulja, komad plantaina, ka\u0161ika farinha musseque i dovoljno kiselog sosa uz ribu.<\/p><p class=\"gj-pull\">Mufete funkcioni\u0161e kao slo\u017een tanjir: dim, skrob, palmino ulje i kiselina moraju ostati prepoznatljivi.<\/p><\/div>\n  <div class=\"gj-rail\"><p class=\"gj-rail-t\">Paralelna priprema mufetea<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>Marinada<\/b><span>20 min<\/span><span>Riba se su\u0161i, zaseca i za\u010dinjava.<\/span><\/div><div class=\"gj-rail-stop\"><b>Prilozi<\/b><span>30\u201335 min<\/span><span>Manioka, batat, plantain i pasulj.<\/span><\/div><div class=\"gj-rail-stop\"><b>Ro\u0161tilj<\/b><span>16\u201322 min<\/span><span>Riba se okre\u0107e samo jednom.<\/span><\/div><div class=\"gj-rail-stop\"><b>Slaganje<\/b><span>5 min<\/span><span>Toplo, hladno i suvo ostaju odvojeni.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Dve cele tilapije se zasecaju, premazuju pastom od belog luka, limuna, ulja, soli i gindunga, pa kratko odmaraju.<\/b> Dok se kuvaju manioka, batat i banana-p\u00e3o, priprema se crnooki pasulj sa lukom i crvenim palminim uljem. Sos od luka, paradajza, zelene paprike i limuna odstoji petnaest minuta. Riba se griluje bez \u010destog pomeranja, do so\u010dne sredine od najmanje 63 \u00b0C. Na velikom tanjiru sla\u017eu se riba, pasulj, korenasti prilozi i plantain, dok se farinha musseque i sos slu\u017ee odvojeno ili uz ivicu. Recept daje \u0161est obilnih porcija i najbolje se poslu\u017euje odmah po zavr\u0161etku grilovanja.<\/p><\/div>\n  <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n  <div class=\"gj-ing-wrap\"><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Riba<\/h3><ul><li><b>2 cele o\u010di\u0161\u0107ene tilapije, ukupno oko 1,8 kg<\/b> <em>\u2014 olju\u0161tene od krlju\u0161ti i osu\u0161ene<\/em><\/li><li><b>20 g belog luka<\/b> <em>\u2014 izgnje\u010denog<\/em><\/li><li><b>45 ml limunovog soka<\/b> <em>\u2014 sve\u017ee ce\u0111enog<\/em><\/li><li><b>20 ml neutralnog ulja<\/b> <em>\u2014 za marinadu i re\u0161etku<\/em><\/li><li><b>6 g fine soli<\/b> <em>\u2014 za ribu<\/em><\/li><li><b>1 mali gindungo<\/b> <em>\u2014 sitno seckan, po ukusu<\/em><\/li><\/ul><\/div><div class=\"gj-ing-group\"><h3>Pasulj i skrobni prilozi<\/h3><ul><li><b>500 g kuvanog crnookog pasulja<\/b> <em>\u2014 oce\u0111enog<\/em><\/li><li><b>45 ml crvenog palminog ulja<\/b> <em>\u2014 za pasulj<\/em><\/li><li><b>100 g crnog luka<\/b> <em>\u2014 sitno seckanog<\/em><\/li><li><b>8 g belog luka<\/b> <em>\u2014 sitno seckanog<\/em><\/li><li><b>250 ml vode<\/b> <em>\u2014 za kremasti pasulj<\/em><\/li><li><b>4 g fine soli<\/b> <em>\u2014 za pasulj i po potrebi<\/em><\/li><li><b>600 g manioke<\/b> <em>\u2014 olju\u0161tene i ise\u010dene<\/em><\/li><li><b>500 g batata<\/b> <em>\u2014 olju\u0161tenog i ise\u010denog<\/em><\/li><li><b>500 g zrele banana-p\u00e3o ili plantaina<\/b> <em>\u2014 u krupnim komadima<\/em><\/li><li><b>80 g farinha musseque ili prepe\u010denog maniokinog bra\u0161na<\/b> <em>\u2014 za serviranje<\/em><\/li><li><b>voda po potrebi<\/b> <em>\u2014 za kuvanje manioke, batata i plantaina<\/em><\/li><\/ul><\/div><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Sos od luka<\/h3><ul><li><b>200 g crnog luka<\/b> <em>\u2014 vrlo sitno seckanog<\/em><\/li><li><b>250 g paradajza<\/b> <em>\u2014 bez tvrdog dela, sitno seckanog<\/em><\/li><li><b>100 g zelene paprike<\/b> <em>\u2014 sitno seckane<\/em><\/li><li><b>30 ml limunovog soka<\/b> <em>\u2014 ili blagog sir\u0107eta<\/em><\/li><li><b>20 ml maslinovog ulja<\/b> <em>\u2014 za sos<\/em><\/li><li><b>1 mali gindungo<\/b> <em>\u2014 sitno seckan, po ukusu<\/em><\/li><li><b>3 g fine soli<\/b> <em>\u2014 za sos<\/em><\/li><\/ul><\/div><\/div><\/div><p class=\"gj-ing-note\"><b>Sastojci:<\/b> Riba mora biti potpuno o\u010di\u0161\u0107ena i dobro osu\u0161ena. Manioka se kuva do pune meko\u0107e; tvrda ili sirova sredina nije bezbedna za jelo.<\/p><\/div>\n  <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema korak po korak<\/h2><\/div>\n  <div class=\"gj-steps-wrap\"><p class=\"gj-stage\">Priprema komponenti<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Za\u010dinite ribu<\/p><p class=\"gj-step-x\">Napravite po tri plitka reza sa svake strane ribe. Pome\u0161ajte beli luk, limunov sok, ulje, so i gindungo, utrljajte spolja, u rezove i trbu\u0161nu \u0161upljinu. Ostavite 20 minuta u fri\u017eideru.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Napravite sos od luka<\/p><p class=\"gj-step-x\">Pome\u0161ajte luk, paradajz, zelenu papriku, limunov sok, maslinovo ulje, gindungo i so. Ostavite 15 minuta na hladnom mestu da se ukusi pove\u017eu.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Skuvajte korenaste priloge<\/p><p class=\"gj-step-x\">Manioku kuvajte u neslanoj vodi 25\u201335 minuta, dok ne bude potpuno meka; uklonite tvrdu sredi\u0161nju nit. Batat kuvajte 15\u201320 minuta, a plantain 10\u201315 minuta, do meko\u0107e bez raspadanja.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pripremite pasulj<\/p><p class=\"gj-step-x\">U palminom ulju omek\u0161ajte 100 g luka 6 minuta, dodajte beli luk na 30 sekundi, zatim pasulj, vodu i so. Kuvajte 12\u201315 minuta i pritisnite oko \u010detvrtine zrna da sos postane kremast.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Prepecite bra\u0161no<\/p><p class=\"gj-step-x\">Farinha musseque zagrevajte u suvom tiganju 3\u20134 minuta na blagoj vatri, uz stalno me\u0161anje, samo dok ne zamiri\u0161e. Ne treba da potamni jako.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Grilovanje i serviranje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Zagrejte ro\u0161tilj<\/p><p class=\"gj-step-x\">Zagrejte \u010distu re\u0161etku na srednje jakoj vatri i tanko je prema\u017eite uljem. Ribu dodatno osu\u0161ite samo na povr\u0161ini ako se marinada nakupila.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Grilujte ribu<\/p><p class=\"gj-step-x\">Pecite ribu 8\u201311 minuta sa prve strane bez pomeranja, zatim pa\u017eljivo okrenite i pecite jo\u0161 8\u201311 minuta. Najdeblji deo treba da dostigne najmanje 63 \u00b0C i da se meso lako odvaja od kosti.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Slo\u017eite mufete<\/p><p class=\"gj-step-x\">Na veliki tanjir stavite ribu, pasulj, manioku, batat i plantain. Farinha musseque i sos od luka rasporedite uz ivicu ili u odvojene \u010dinijice. Poslu\u017eite odmah.<\/p><\/div><\/li><\/ol><\/div>\n  <div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Varijacije, saveti i oprema<\/h2><\/div><h3>Kako se slu\u017ei<\/h3><p>Mufete se slu\u017ei na velikom zajedni\u010dkom tanjiru ili na pojedina\u010dnim tanjirima sa svim komponentama. Sos od luka ide preko ribe u maloj koli\u010dini, dok se pasulj i farinha musseque dr\u017ee uz priloge da bi svako mogao da odredi odnos tekstura.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Ribu i kuvane priloge rashladiti odvojeno u roku od 2 sata. U fri\u017eideru se \u010duvaju do 2 dana. Riba se podgreva do najmanje 74 \u00b0C samo jednom; sos od sirovog luka najbolje je potro\u0161iti istog dana.<\/p><h3>\u010cetiri varijacije<\/h3><p>\u010cetiri prilagodljive varijacije: 1) tilapiju zameniti sku\u0161om ili drugom celom ribom pogodnom za ro\u0161tilj; 2) ribu pe\u0107i u rerni na 220 \u00b0C; 3) crnooki pasulj zameniti sitnim crvenim pasuljem; 4) plantain ispe\u0107i umesto kuvanja, bez dodatnog \u0161e\u0107era.<\/p><h3>Saveti iz test kuhinje<\/h3><p>Tri prakti\u010dna saveta: re\u0161etka mora biti \u010dista i vru\u0107a; riba se okre\u0107e samo jednom; svi prilozi treba da budu spremni pre nego \u0161to riba si\u0111e sa ro\u0161tilja. Time ko\u017ea ostaje \u010ditava, a jelo sti\u017ee toplo na sto.<\/p><h3>Potrebna oprema<\/h3><p>Potrebni su ro\u0161tilj ili te\u0161ka gril plo\u010da, kle\u0161ta i \u0161iroka lopatica za ribu, dva do tri lonca za priloge, tiganj za bra\u0161no, \u010dinija za sos i termometar za proveru najdebljeg dela ribe.<\/p><h3>Alergeni i bezbednost<\/h3><p>Alergeni: riba. Ako se koristi \u010disto maniokino bra\u0161no, recept nema gluten kao sastojak, ali ukr\u0161tena kontaminacija zavisi od proizvoda i ro\u0161tilja. Riba mora dosti\u0107i najmanje 63 \u00b0C.<\/p><\/div>\n  <div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Pribli\u017ene nutritivne vrednosti<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>815 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>117 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>54 g<\/dd><\/div><div><dt>Masti<\/dt><dd>16 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>14 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>820 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>1 puna porcija, pribli\u017eno 720 g.<\/b> Pribli\u017ena procena po porciji na osnovu standardnih nutritivnih vrednosti; stvarni rezultat zavisi od brendova, obrade i veli\u010dine porcije.<\/p><\/div>\n  <div class=\"gj-close\"><p class=\"gj-serif\">Jedan tanjir, vi\u0161e jasnih ritmova.<\/p><p>Mufete je najuspe\u0161niji kada se svaka komponenta pripremi zasebno, a tek na kraju pove\u017ee ribljim sokovima, palminim uljem i sve\u017eom kiselinom.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-mufete\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Mufete sa celom grilovanom ribom pasuljem i korenastim prilozima\",\n  \"description\": \"Angolski mufete kao puna zajedni\u010dka trpeza: cela grilovana riba, pasulj sa palminim uljem, manioka, batat, banana-p\u00e3o, farinha musseque i kiselkasti sos od luka.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Mufete-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Mufete-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Mufete-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Angolska\",\n  \"recipeCategory\": \"Riblje glavno jelo\",\n  \"cookingMethod\": \"Grilovanje i paralelno kuvanje priloga\",\n  \"keywords\": \"Mufete recept, angolska grilovana riba, pasulj sa palminim uljem, mufete sa maniokom i plantainom\",\n  \"prepTime\": \"PT45M\",\n  \"cookTime\": \"PT55M\",\n  \"totalTime\": \"PT1H40M\",\n  \"recipeYield\": \"6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"815 kcal\",\n    \"carbohydrateContent\": \"117 g\",\n    \"proteinContent\": \"54 g\",\n    \"fatContent\": \"16 g\",\n    \"fiberContent\": \"14 g\",\n    \"sodiumContent\": \"820 mg\",\n    \"servingSize\": \"1 puna porcija, pribli\u017eno 720 g\"\n  },\n  \"recipeIngredient\": [\n    \"2 cele o\u010di\u0161\u0107ene tilapije, ukupno oko 1,8 kg\",\n    \"20 g belog luka\",\n    \"45 ml limunovog soka\",\n    \"20 ml neutralnog ulja\",\n    \"6 g fine soli\",\n    \"1 mali gindungo\",\n    \"500 g kuvanog crnookog pasulja\",\n    \"45 ml crvenog palminog ulja\",\n    \"100 g crnog luka\",\n    \"8 g belog luka\",\n    \"250 ml vode\",\n    \"4 g fine soli\",\n    \"600 g manioke\",\n    \"500 g batata\",\n    \"500 g zrele banana-p\u00e3o ili plantaina\",\n    \"80 g farinha musseque ili prepe\u010denog maniokinog bra\u0161na\",\n    \"voda po potrebi\",\n    \"200 g crnog luka\",\n    \"250 g paradajza\",\n    \"100 g zelene paprike\",\n    \"30 ml limunovog soka\",\n    \"20 ml maslinovog ulja\",\n    \"1 mali gindungo\",\n    \"3 g fine soli\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Priprema komponenti\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Za\u010dinite ribu\",\n          \"text\": \"Napravite po tri plitka reza sa svake strane ribe. Pome\u0161ajte beli luk, limunov sok, ulje, so i gindungo, utrljajte spolja, u rezove i trbu\u0161nu \u0161upljinu. Ostavite 20 minuta u fri\u017eideru.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Napravite sos od luka\",\n          \"text\": \"Pome\u0161ajte luk, paradajz, zelenu papriku, limunov sok, maslinovo ulje, gindungo i so. Ostavite 15 minuta na hladnom mestu da se ukusi pove\u017eu.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Skuvajte korenaste priloge\",\n          \"text\": \"Manioku kuvajte u neslanoj vodi 25\u201335 minuta, dok ne bude potpuno meka; uklonite tvrdu sredi\u0161nju nit. Batat kuvajte 15\u201320 minuta, a plantain 10\u201315 minuta, do meko\u0107e bez raspadanja.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pripremite pasulj\",\n          \"text\": \"U palminom ulju omek\u0161ajte 100 g luka 6 minuta, dodajte beli luk na 30 sekundi, zatim pasulj, vodu i so. Kuvajte 12\u201315 minuta i pritisnite oko \u010detvrtine zrna da sos postane kremast.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Prepecite bra\u0161no\",\n          \"text\": \"Farinha musseque zagrevajte u suvom tiganju 3\u20134 minuta na blagoj vatri, uz stalno me\u0161anje, samo dok ne zamiri\u0161e. Ne treba da potamni jako.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Grilovanje i serviranje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zagrejte ro\u0161tilj\",\n          \"text\": \"Zagrejte \u010distu re\u0161etku na srednje jakoj vatri i tanko je prema\u017eite uljem. Ribu dodatno osu\u0161ite samo na povr\u0161ini ako se marinada nakupila.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Grilujte ribu\",\n          \"text\": \"Pecite ribu 8\u201311 minuta sa prve strane bez pomeranja, zatim pa\u017eljivo okrenite i pecite jo\u0161 8\u201311 minuta. Najdeblji deo treba da dostigne najmanje 63 \u00b0C i da se meso lako odvaja od kosti.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Slo\u017eite mufete\",\n          \"text\": \"Na veliki tanjir stavite ribu, pasulj, manioku, batat i plantain. Farinha musseque i sos od luka rasporedite uz ivicu ili u odvojene \u010dinijice. Poslu\u017eite odmah.\"\n        }\n      ]\n    }\n  ]\n}\n<\/script>\n<script id=\"recipe-meta-sync-sr-mufete\">\n(function(){\n  var schemaId='recipe-schema-sr-mufete';\n  var el=document.getElementById(schemaId);\n  if(!el) return;\n  var q=function(s){return document.querySelector(s);};\n  var value=function(node){return node ? (node.content || node.getAttribute('datetime') || '') : '';};\n  var utc=function(raw){\n    if(!raw) return '';\n    if(\/Z$|[+-]d{2}:d{2}$\/.test(raw)) return raw;\n    return raw.replace(' ','T')+'Z';\n  };\n  var apply=function(data,pub,mod,pageUrl){\n    if(pub) data.datePublished=pub;\n    if(mod) data.dateModified=mod;\n    if(pageUrl){\n      pageUrl=pageUrl.split('#')[0].split('?')[0];\n      data.url=pageUrl;\n      data.mainEntityOfPage=pageUrl;\n      data['@id']=pageUrl+'#recipe';\n    }\n    if(!data.inLanguage){\n      var recipeArticle=q('article[lang]');\n      var language=(recipeArticle && recipeArticle.lang) || document.documentElement.lang || '';\n      if(language) data.inLanguage=language;\n    }\n    el.textContent=JSON.stringify(data);\n  };\n  try{\n    var data=JSON.parse(el.textContent);\n    var pub=value(q('meta[property=\"article:published_time\"]'));\n    var mod=value(q('meta[property=\"article:modified_time\"]')) || value(q('meta[property=\"og:updated_time\"]'));\n\n    if(!pub || !mod){\n      document.querySelectorAll('script[type=\"application\/ld+json\"]').forEach(function(script){\n        if(script===el) return;\n        try{\n          var parsed=JSON.parse(script.textContent);\n          var nodes=Array.isArray(parsed) ? parsed : (Array.isArray(parsed['@graph']) ? parsed['@graph'] : [parsed]);\n          nodes.forEach(function(node){\n            if(!node || typeof node!=='object') return;\n            var types=Array.isArray(node['@type']) ? node['@type'] : [node['@type']];\n            var isArticle=types.some(function(type){return typeof type==='string' && \/Article|BlogPosting|NewsArticle\/.test(type);});\n            if(!isArticle) return;\n            if(!pub && node.datePublished) pub=node.datePublished;\n            if(!mod && node.dateModified) mod=node.dateModified;\n          });\n        }catch(ignore){}\n      });\n    }\n\n    if(!pub) pub=value(q('time.published[datetime],time.entry-date.published[datetime],time[itemprop=\"datePublished\"][datetime]'));\n    if(!mod) mod=value(q('time.updated-date[datetime],time.updated[datetime],time.entry-date.updated[datetime],time[itemprop=\"dateModified\"][datetime]'));\n\n    var canonical=q('link[rel=\"canonical\"]');\n    var pageUrl=canonical && canonical.href ? canonical.href : window.location.href;\n    var apiLinks=document.querySelectorAll('link[rel=\"alternate\"][type=\"application\/json\"]');\n    var api=null;\n    Array.prototype.some.call(apiLinks,function(node){\n      if(node.href && node.href.indexOf('\/wp-json\/wp\/v2\/')!==-1 && node.href.indexOf('\/oembed\/')===-1){\n        api=node;\n        return true;\n      }\n      return false;\n    });\n\n    if(!pub && api && window.fetch){\n      fetch(api.href,{credentials:'same-origin'})\n        .then(function(response){if(!response.ok) throw new Error('REST'); return response.json();})\n        .then(function(post){\n          pub=utc(post.date_gmt || post.date);\n          if(!mod) mod=utc(post.modified_gmt || post.modified);\n          if(post.link) pageUrl=post.link;\n          apply(data,pub,mod,pageUrl);\n        })\n        .catch(function(){apply(data,pub,mod,pageUrl);});\n    }else{\n      apply(data,pub,mod,pageUrl);\n    }\n  }catch(ignore){}\n})();\n<\/script>\n","protected":false},"excerpt":{"rendered":"<p>Angolski mufete kao puna zajedni\u010dka trpeza: cela grilovana riba, pasulj sa palminim uljem, manioka, batat, banana-p\u00e3o, farinha musseque i kiselkasti sos od luka.<\/p>\n","protected":false},"featured_media":4053,"parent":3968,"menu_order":0,"template":"","tags":[],"tsh_dish_type":[86,130],"tsh_national_cuisine":[119],"class_list":["post-4052","tsh_food","type-tsh_food","status-publish","has-post-thumbnail","tsh_dish_type-glavna-jela","tsh_dish_type-riblja-glavna-jela","tsh_national_cuisine-angola"],"_links":{"self":[{"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_food\/4052","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_food"}],"about":[{"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/types\/tsh_food"}],"up":[{"embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_food\/3968"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/media\/4053"}],"wp:attachment":[{"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/media?parent=4052"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tags?post=4052"},{"taxonomy":"tsh_dish_type","embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_dish_type?post=4052"},{"taxonomy":"tsh_national_cuisine","embeddable":true,"href":"https:\/\/travelshelper.com\/sr\/wp-json\/wp\/v2\/tsh_national_cuisine?post=4052"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}