Chicken muamba, or moamba de galinha, is a foundational Angolan stew built around chicken, red palm oil, tomato, and okra.
The chicken is browned first, then simmered gently so the savory sauce thickens naturally around tender pieces and sliced okra.
Dry the marinated chicken before browning and keep the simmer gentle to preserve the meat’s natural texture.
Serving Suggestions
Serve with hot funge, rice, or another plain starch that can gather the rich sauce.
Recipe Notes
Refrigerate the stew for up to three days; reheat slowly and loosen with a little stock if needed.
Angolan Chicken Muamba
Angolan chicken stew simmered with palm oil, tomato, onion, garlic, chile, and okra.
Equipment
- Large Dutch oven
- Medium saucepan
- Wooden spoon
- Chef’s knife
- Mixing bowl
Ingredients
Chicken Muamba
- 3 lb bone-in skin-on chicken pieces
- 2 tbsp lemon juice
- 1 1/2 tsp fine salt divided
- 2 tbsp red palm oil
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 4 large ripe tomatoes chopped
- 1 lb okra trimmed and sliced
- 1 cup chicken stock
- 1 whole hot red chile slit lengthwise
Quick Funge
- 1 1/2 cups fine white cornmeal
- 4 1/2 cups water
- 1 tsp fine salt
Instructions
Season and Brown:
- Rub the chicken with the lemon juice and 1 teaspoon of the salt. Refrigerate for 30 minutes, then pat the skin dry.
- Heat the palm oil in a Dutch oven over medium-high heat. Brown the chicken in batches, skin side down first, then transfer to a plate.
Simmer the Muamba:
- Cook the onion in the pot for 6 minutes. Add the garlic and tomatoes and cook until the tomatoes soften into a chunky sauce.
- Return the chicken with the stock and chile. Cover and simmer gently for 35 minutes.
- Add the okra and remaining salt. Simmer uncovered for 15 to 20 minutes, until the chicken is tender and the sauce lightly thickens.
Make the Funge:
- Bring 3 1/2 cups of the water and the salt to a boil. Whisk the cornmeal with the remaining cold water, then pour it into the pot while whisking.
- Cook over low heat for 10 to 12 minutes, stirring firmly, until smooth and thick. Serve alongside the muamba.
Notes
- Red palm oil gives the stew its characteristic color and flavor; do not substitute palm-kernel oil.
- For less heat, keep the chile whole and remove it before serving.
Nutrition
Calories: 620kcalCarbohydrates: 55gProtein: 42gFat: 27gSaturated Fat: 8gCholesterol: 145mgSodium: 820mgFiber: 7gSugar: 8g