Muamba Chicken (Angola)
Muamba Chicken, or “Moamba de Galinha,” is a flavourful Angolan dish made with chicken simmered in a rich sauce of palm oil, garlic, okra, and spicy seasonings. It’s considered one of Angola’s national dishes and is deeply rooted in the country’s culinary traditions. This was my first time using palm oil, and it imparted such a unique and delicious flavour!
Ingredients
- 1.5kg chicken cut in pieces
- Juice ½ lemon
- 1 tsp white pepper
- 1 tsp minced garlic
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp smoked paprika
- ½ tsp chicken bouillon powder
- ¼ cup canola oil
- ¼ cup palm oil
- 4-5 garlic minced
- 2-3 onions sliced
- 2 tomatoes diced
- 1 tsp white pepper
- 1 tsp smoked paprika
- Whole scotch bonnet
- 500g butternut squash cut into large cubes
- 18-20 Okra sliced in half
- 500ml or more chicken broth or water
- Salt to taste
Step 1
Place chicken in a large bowl or saucepan, rub with lemon juice, then add salt, garlic, thyme, white pepper and chicken bouillon.
Step 2
Mix the chicken with a spoon or your hands until it's evenly coated, then set aside.
Step 3
When you're ready to cook, heat a large saucepan with palm and canola oil. Add the chicken and brown on both sides for about 4-5 minutes.
Step 4
Add the garlic, chili pepper, and smoked paprika, and stir for about a minute. Then, add the onions and tomatoes and sauté for 2-3 minutes, until the onions are translucent. If needed, add chicken stock to prevent burning.
Step 5
Next, add about 2 cups of chicken stock or water, enough to cover the chicken. Stir in the chicken bouillon and squash. Bring to a boil, then reduce to a simmer and cook until the sauce thickens, which may take around 20 minutes or more, depending on the type of chicken used.
Step 6
Add the okra and continue cooking until it reaches your desired texture, about 5 minutes or longer. Adjust the seasoning with salt and pepper and modify the stew's consistency as needed. Serve warm with cornmeal mash or rice.
