Angola’s Muamba de Galinha, or Chicken Muamba, is a flavorful chicken stew considered to be Angola’s national dish and known for its distinguishing ingredient – red palm oil, which gives the stew a unique aroma and taste. You can add different vegetables or pumpkin squash to prepare this dish.
This recipe is a relative of the Poulet Moambé of the Congo River region. It’s made from chicken, onion, garlic, okra, hot chile, and a red palm oil sauce called Muamba de dendem. These ingredients give the meal rich flavors.
You can have this dish as a main course with rice or boiled cassava.
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How to Prepare Muamba de Galinha
Angolan Muamba de Galinha
- ½ Salt
- 2 lbs chicken
- Chicken stock
- 1 cup red palm oil
- 3 onions chopped
- 1 cup Chicken broth
- 2 chili pepper whole
- 2 garlic cloves minced
- 2 tbsp lemon juice optional
- 3 tomatoes chopped (optional)
- 12 small, tender okra washed, ends removed
- 1 eggplant peeled, cut into pieces, soaked in salted water, rinsed and drained
- 1 cup canned palm soup base, also called "sauce graine" or "noix de palme" or homemade moambé or nyembwe sauce, or palm butter (Optional)
- Squeeze lemon juice over the chicken. You can also marinate the chicken with a mixture of lemon juice, minced garlic, chopped chile pepper, and salt. Allow it to marinate for 30 minutes to an hour.
- Over medium heat, bring the red palm oil to cooking temperature in a deep skillet or Dutch oven. Add the chicken and cook it on all sides until it is slightly browned.
- Add the onion, garlic, chili pepper, and tomatoes. Stirring occasionally, add the chicken broth and cook over medium heat for about 30 minutes until the chicken is nearly done.
- Add the eggplant and cook for an additional ten to fifteen minutes. Then stir in the canned palm soup base (if desired) and add the okra.
- Add the chicken stock, Give the stew a stir, and gently simmer for a few minutes — until the okra is tender.
- Serve hot with rice
What Can You Eat With Muamba de Galinha
In Central Africa, Angola, funge, a starchy food resembling fufu, is prepared when you boil and stir corn (maize) or manioc (cassava) meal into a stiff porridge, is the most typical and traditional accompaniment to Muamba de Galinha.
You can serve Muamba de Galinha and funge with palm oil and beans. You’ll have to cook the beans until tender then seasoned with Muamba sauce, palm oil, and salt.
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Why Use Palm Oil for this Recipe?
Like most traditional sauces in West Africa, if you are new to this recipe and want to get good results, it’s best to use palm oil. It has both saturated and unsaturated fat and a great deal of vitamins.
Additionally, palm oil has some known nutritional benefits, including the ability to prevent cyanide poisoning, cancer, brain disease, aging, malaria, high blood pressure, and high cholesterol. You can also use palm oil for weight loss and for increasing your body’s metabolism.
Video Credit: Dicas da Liseth
Dicas da Liseth loves to share authentic recipes across the world.
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