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.

1. Season the chicken pieces with salt, pepper, Chili powder, and ground ginger (if using). Let it marinate for about 10-15 minutes.
2. 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.
3. Heat the palm oil over medium heat in a large pot or Dutch oven.
4. Add the chopped onion and garlic to the pot and sauté until soft and golden brown, about 5-7 minutes.
5. Add the chopped bell pepper and cook for another 2-3 minutes.
6. Add the seasoned chicken pieces to the pot and brown them on all sides for about 5-7 minutes.
7. Stir in the chopped tomatoes (or canned crushed tomatoes) and tomato paste. Cook for 5 minutes, or until the tomatoes have softened.
8. Add paprika, hot chili pepper (if desired), and salt. Stir to combine.
9. 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.
10. Add the Butternut squash and cook for 30-45 minutes until the chicken is tender and fully cooked.
11. If you’re using okra, add it during the last 10 minutes of cooking. Okra helps thicken the stew and adds a unique flavor.
12. 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.
13. 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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