MboKata

Angola’s cuisine offers a tapestry of bold, earthy flavors, and MboKata (often called Guisado de Ginguba) is a shining example. This classic stew features roasted peanuts (ginguba) as the creamy base, creating a nutty depth that distinguishes it from other African stews. Often made with chicken or firm fish, MboKata is traditionally enjoyed at family gatherings and festive occasions. The combination of citrusy marinade, tender protein, and naturally thickened broth yields a comforting dish that feels both rich and vibrant. In Angolan markets, the scent of peanuts roasting in a big pot signals this dish is on the menu, filling the air with warmth.

Peanuts, or “ginguba,” are a source of pride in many Angolan kitchens. The tradition of grinding roasted peanuts into a stew dates back generations. In rural areas, families might gather peanuts from the market or harvest them from their own fields for this special dish. The name MboKata itself comes from the Kimbundu language, reflecting Angola’s ethnic heritage, while the Portuguese name Guisado de Ginguba simply means “peanut stew.” Cooks often speak of how the first spoonful transports them to childhood memories of home.

Cooks may adjust the recipe with seasonal produce: some add chunks of squash or sweet potatoes for natural sweetness, or include bits of leftover smoked ham or fish for extra flavor. In northern Angola, piri-piri peppers or lemongrass may be added to the pot for regional flair. Even the choice of peanuts varies — sometimes they’re roasted with their skins on or off, altering the stew’s texture slightly. Traditionally, peanuts were ground by hand in a mortar, though today blenders speed the process. The communal nature of serving MboKata highlights sharing and warmth in Angolan culture: a single pot placed at the center of the table invites everyone to help themselves and linger over conversation.

Rich and balanced, MboKata brings together tropical ingredients that reflect Angola’s landscape. The use of red palm oil or vegetable oil lends an orange hue, while lime or lemon juice adds a bright counterpoint. Sliced okra is common in the recipe, contributing a silky texture and subtle sweetness. Spices such as garlic, onion, and local chili peppers add warmth and complexity without overwhelming the natural peanut flavor. Each spoonful of MboKata is hearty yet harmonious, spicy yet mellow—a true embodiment of Angolan home cooking.

MboKata is typically served over funge (cassava porridge) or rice, which soaks up the gravy-like sauce. This peanut stew has cousins across West Africa (like Senegal’s mafe), but stands out with its distinctive twists. In Angola, cooks often add a hint of jindungo chili for kick, or even a splash of coconut milk for extra smoothness. The use of okra not only thickens the sauce but adds a slightly mucilaginous texture that is beloved in this cuisine. The long simmer allows the meat to become tender and the flavors to meld, resulting in a dish that is both filling and deeply flavorful. Newcomers will find MboKata’s flavor profile unforgettable: the velvety peanut sauce cloaks the meat in richness, while the touch of citrus keeps each bite lively and bright. This stew truly captures the heart of Angolan comfort food.