Name: Moamba de Galinha (Angolan Chicken Muamba)
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Yield: 2 servings
Cuisine: African
Ingredients: 500 g Chicken Thigh, bone-in pieces preferred; 2 tbsp Dendê Oil, red palm oil; 1 cup Okra, trimmed and halved; 1 cup Pumpkin, cut into chunks; 1 Onion, finely chopped; 2 Tomato, chopped; 3 clove Garlic, minced; 1 inch Ginger, grated; 1 Bird's Eye Chiles, finely chopped, optional; 1 cup Chicken Stock, warm; 1 tbsp Lemon Juice; 1 tsp Salt, adjust to taste; ¼ tsp Ground Black Pepper

Moamba de Galinha (Angolan Chicken Muamba)

1 hrtotal

30 min hands-on30 min hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Season the chicken with salt, black pepper, lemon juice, garlic, and ginger.
Heat red palm oil in a heavy pot over medium heat. Add onion and cook until soft.
Add the chicken pieces and brown them lightly in the palm oil base.
Add tomato and optional bird's eye chile. Cook until the tomatoes break down into a sauce.
Pour in warm chicken stock, cover, and simmer until the chicken is nearly cooked.
Add pumpkin and okra. Continue simmering until the vegetables are tender and the stew thickens.
Adjust salt and rest for a few minutes before serving.

How to tell it's done

The chicken should be tender, the sauce orange-red and lightly thick, and the okra soft but still visible.

Getting it right

Tip

Add okra near the end so it thickens the stew lightly without becoming stringy or overcooked.

What to serve it with

Serve with rice, funge-style cassava porridge, boiled cassava, or plantain.

Substitutions

Sweet potato can replace pumpkin for a slightly sweeter stew.
Boneless chicken can be used, but reduce the simmering time so it does not dry out.
Do not replace red palm oil with a neutral oil if you want the traditional color and flavor.

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Ingredients