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Angolan Muamba chicken

Angolan Muamba chicken

Traditional Angolan food Muamba chicken, often referred to as "Muamba de Galinha," is renowned for its savoury and thick sauce.

Muamba Chicken has a long history that combines indigenous, African, and Portuguese culinary influences. The Bantu people, who have played a significant role in the area for many years, are the source of the dish's origins. The Angolan culinary scene changed as trade routes expanded and brought in fresh foods and spices. Red palm oil, local chili peppers, and aromatic spices are all combined in this dish as an example of the fusion that characterizes Angolan cuisine.

The dish not only tempts the palate but also illustrates the Angolan people's cultural adaptation and resiliency.

Preparation Time

1 hour and 30 minutes



2 to 3 pounds (about 1 to 1.5 kg) chicken pieces 

1 tablespoon lemon juice

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons red palm oil

1 large onion (chopped)

3 cloves garlic (minced)

1-2 hot peppers 

1 teaspoon ground ginger

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground paprika

2 tomatoes (chopped)

1 cup chicken broth

1 cup coconut milk

Salt and pepper 

Vegetables (like okra or spinach)


  • In a large bowl, mix the chicken pieces with lemon juice, salt, and black pepper.
  • Let it marinate for about 30 minutes, or you can refrigerate it for a few hours or overnight for more flavor.
  • Heat the red palm oil in a large pot over medium heat.
  • Add the onions and sauté until they become translucent.
  • Stir in the garlic and hot peppers. Cook for another 2 minutes.
  • Add ground ginger, coriander, cumin, and paprika. Stir well to combine.
  • Add the tomatoes and cook until they start to break down.
  • Add the marinated chicken pieces to the pot. Brown them on all sides.
  • Pour in the chicken broth and coconut milk. Bring the mixture to a simmer.
  • Reduce the heat to low, cover the pot, and let it simmer for about 40 minutes or until the chicken is cooked through.
  • Add vegetables to the pot during the last 15 minutes of cooking.
  • Once the chicken is tender and the flavors have melded, serve the Muamba chicken over rice, couscous, or with bread.