National Dish of Angola – Moamba de Galinha

Muamba de Galinha
Whole chicken (cut into pieces or use chicken thighs/drumsticks) | 1 | |
Red palm oil (this gives the dish its signature color and flavor), or mixture of ½ cup peanut oil and 1 teaspoon paprika | 4 tbs | |
Okra (sliced, optional but traditional) (sliced) | 1/2 cup | |
Onions (diced or chopped) | 2 | |
Hot chili pepper (to taste, optional, for some heat) | 1 | |
Tomatoes (diced, or one can of crushed tomatoes) | 3 | |
Butternut squash (cut into 1 ½ inch cubes). Can substitute pumpkin squash. | 1 lb. | |
Chili powder (optional) | ½ tsp. | |
Salt (to taste) | 1 ½ tsp. | |
Cloves garlic (minced) | 4 | |
Fresh lemon juice (optional) | 3 tbsp. | |
Chicken broth/Water | 1-2 cup | |
Bell pepper (chopped, optional) | 1 | |
(400g) of palm nuts or palm oil extract (or 2-3 tablespoons of palm oil if using palm nuts) | 1 can | |
Tomato paste | 2 tbs | |
Paprika (optional for extra flavor) | 1 tsp | |
Ground ginger (optional) | 1-2 tsp | |
Black pepper | 1 tsp |
Moamba de Galinha is a flavorful chicken stew that is considered to be Angola’s national dish. Red palm oil is one of its distinguishing ingredients, giving the stew a unique aroma and taste. This ingredient may be challenging to find in modern supermarkets, but it can be substituted with paprika-infused peanut oil.
- Season the chicken pieces with salt, pepper, Chili powder, and ground ginger (if using). Let it marinate for about 10-15 minutes.
- If you’re using raw palm nuts, boil them in water for about 30 minutes, then pound them in a mortar or use a blender to make a paste. If you use canned palm nut extract, you can skip this step.
- Heat the palm oil over medium heat in a large pot or Dutch oven.
- Add the chopped onion and garlic to the pot and sauté until soft and golden brown, about 5-7 minutes.
- Add the chopped bell pepper and cook for another 2-3 minutes.
- Add the seasoned chicken pieces to the pot and brown them on all sides for about 5-7 minutes.
- Stir in the chopped tomatoes (or canned crushed tomatoes) and tomato paste. Cook for 5 minutes, or until the tomatoes have softened.
- Add paprika, hot chili pepper (if desired), and salt. Stir to combine.
- If you use palm nut paste, add it to the pot with 1-2 cups of water or chicken broth to create a thick sauce.
- Add the Butternut squash and cook for 30-45 minutes until the chicken is tender and fully cooked.
- If you’re using okra, add it during the last 10 minutes of cooking. Okra helps thicken the stew and adds a unique flavor.
- Taste the Muamba de Galinha stew and adjust the seasoning with salt and pepper if needed. Let the dish simmer for 10-15 minutes, until all ingredients are well incorporated.
- Serve Moamba de Galinha hot with funge (a cornmeal porridge), boiled cassava, or steamed rice on the side.
Side Notes:
- Funge (a staple in Angola) is made by cooking cornmeal with water until it thickens into a smooth, stretchy consistency. It’s similar to polenta but a bit firmer and is the classic accompaniment to the stew. Funge is sometimes mistaken for Fungee (the National Dish of Antigua and Barbuda). Recipe for Antiguans’ Fungee
- If you can’t find palm nuts or palm nut paste, you can use palm oil and a bit of ground peanuts or almond butter for a similar richness, but it won’t have quite the same flavor.
Enjoy your Moamba de Galinha —a hearty, flavorful dish perfect for a comforting meal!
Are you planning to make Angola‘s Favorite dish, or are you just curious about this recipe? Please let us know in the comments below.
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Nutrition Facts
Serving Size: 4
Calories Per Serving: 450
% Daily Value
Total Carbohydrate
50g
18%
Cholesterol
120mg
40%
Total Fat
35g
45%
Saturated Fat
12g
60%
Unsaturated Fat
11g
Trans Fat
12g
Dietary Fiber
14g
50%
Protein
35g
70%
Sodium
700mg
30%
Sugars
4g
8%
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