Angolan Chicken Stew: Moamba De Galinha

A tasty and fragrant chicken stew called Moamba De Galinha is a speciality of Angola. This typical dish is evidence of the rich culinary legacy of Angola, which has been influenced by both local African ingredients and the cultural tapestry woven by centuries of trade and colonization.

The various civilisations that have impacted the area have had a significant impact on Angola's culinary traditions, which are firmly established in the country's past. Indigenous populations of Angola had a rich culinary heritage that was based on staples like cassava, yams, and different leafy vegetables before the Portuguese invasion in the 16th century. New foodstuffs including maize, tomatoes, and chilli peppers were brought by the Portuguese after they arrived and were quickly adopted into regional cuisine.

Like many Angolan recipes, Moamba de Galinha exhibits this blending of native and Portuguese culinary influences. Red palm oil, a common ingredient in West African cooking that gives food its characteristic colour and flavour, is the crucial component that makes this dish stand out. The phrase "Moamba," which refers to the meal, is thought to have come from the Kimbundu word "mu'amba," which means "stew" or "gravy."

Preparation Time

2 hours and 10 minutes

Ingredients

For the Marinade:

2-3 pounds (about 1-1.5 kg) of chicken (cut into pieces) 

Lemon juice

1 teaspoon salt

1 teaspoon black pepper

2 cloves garlic (minced)

1 onion (chopped)

For the Stew:

1/2 cup red palm oil 

1 large onion (chopped)

2-3 cloves garlic (minced)

1-2 tomatoes (chopped)

1 green bell pepper (chopped)

1-2 hot chili peppers 

1 teaspoon ground ginger

1 teaspoon ground paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt and pepper 

2 cups water or chicken broth

1 cup okra (chopped)

1 cup eggplant (chopped)

Fresh cilantro or parsley (chopped) 

Preparation

• In a large bowl, combine the chicken pieces with lemon juice, salt, black pepper, garlic, and onion.
• Toss the chicken well to ensure it's coated with the marinade.
• Cover the bowl and let it marinate for at about 30 minutes or refrigerate it for a few hours.
• In a large, heavy-bottomed pot, heat the red palm oil over medium heat. 
• Add the onion and garlic to the hot oil and sauté until the onion becomes translucent and soft.
• Stir in the ground ginger, paprika, cumin, and coriander. Cook for a few minutes to release the flavors.
• Add the marinated chicken pieces to the pot and brown them on all sides, stirring occasionally. This should take about 15 minutes.
• Once the chicken is browned, add the tomatoes, green bell pepper, and hot chili peppers (if using). Cook for about 5 minutes.
• Pour in the water or chicken broth, and season with salt and pepper to taste.
• Add the okra at this point. Reduce the heat to low, cover the pot, and let the stew simmer for about 40 minutes, or until the chicken is tender and the sauce has thickened.
• Garnish with chopped cilantro or parsley and serve.