Overview
The ultimate Angolan chicken stew cooked with red palm oil, okra, pumpkin, and garlic.
About this recipe
Authentic recipe for Moamba de Galinha, Angola's national dish, featuring chicken simmered with palm oil, pumpkin, okra, and garlic.
The ultimate Angolan chicken stew cooked with red palm oil, okra, pumpkin, and garlic.
Ingredients
Chicken and Marinade
Stew Base
Vegetables
Equipment
- Large heavy-bottomed pot or Dutch oven For browning and simmering the stew
- Cutting board
- Chef's knife
- Wooden spoon
Instructions
-
Clean and wash the chicken pieces thoroughly. Marinate the chicken with lemon juice, minced garlic, salt, and black pepper for at least 30 minutes.
30 min -
In a large heavy-bottomed pot or Dutch oven, heat the palm oil over medium heat. Add the marinated chicken pieces and brown them slightly on all sides. Remove the chicken and set aside.
15 min -
In the same pot with the remaining oil, add the chopped onions and minced garlic. Sauté until the onions are soft and translucent.
10 min -
Add the chopped tomatoes to the pot and cook until they break down into a rich paste.
10 min -
Return the chicken to the pot. Pour in the chicken broth and add the pumpkin chunks and the whole chili pepper. Cover and simmer over medium-low heat for about 20 minutes.
30 min -
Add the okra to the stew and simmer for an additional 10 to 15 minutes until the chicken is tender, the pumpkin is soft, and the sauce has thickened into a rich consistency. Adjust seasoning with salt if needed.
15 min -
Remove from heat, discard or gently break the chili pepper depending on preferred heat level, and serve hot.
Nutrition
Calories
520
Protein
42g
Carbs
18g
Fat
32g
Fiber
4g
Sugar
6g
Sodium
590mg
Serving Size
1 serving
Cooking Timeline
Recipe Scorecard
Overall
9.3
/10
Expert
4.9
95% conf.
Video
Expert Review
Verdict
A deeply comforting, aromatic Angolan classic featuring rich palm oil flavors and tender chicken.
Pros
- Rich and complex flavors
- Hearty ingredients
- Authentic traditional recipe
Cons
- Palm oil can be hard to source locally in some regions
AI Insights
Summary
Authentic recipe for Moamba de Galinha, Angola's national dish, featuring chicken simmered with palm oil, pumpkin, okra, and garlic.
Tips
- Do not overcook the okra to prevent it from becoming overly slimy
- Prick the chili pepper instead of chopping it if you want subtle flavor without excessive heat
- Serve hot alongside boiled white rice or funge
Substitutions
- Pumpkin → butternut squash or sweet potato
- Chicken pieces → bone-in chicken thighs
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Pairing
- Warm boiled white rice
- Traditional funge (cassava paste)
AI Cooking Assistant
Ask about substitutions, timing, or technique for this recipe.
FAQ
Can I substitute red palm oil if I can't find authentic muamba paste?
Yes, standard West African or Central African red palm oil works exceptionally well as a base for the sauce.
What is traditionally served with Moamba de Galinha?
It is most commonly served with funge (a thick cassava/manioc flour paste) or boiled white rice.
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