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Muamba de Galinha (often called Moamba) is a vibrant chicken stew that takes center stage in Angolan cuisine. It is widely hailed as Angola’s national dish. The stew’s signature red-orange color and rich aroma come from red palm oil (dendê oil) and spices like malagueta (bird’s eye chili) and garlic. Thick pieces of chicken are slow-cooked with sliced okra and chunks of winter squash or sweet potato, giving the dish both hearty texture and sweetness. A warm, earthy scent of palm oil blends with the spicy heat, creating a unique profile.
This dish has deep cultural roots. It reflects Angola’s blend of local ingredients and Portuguese influences (garlic and lemon often appear). Generations of Angolans have served Muamba during family gatherings, festive celebrations or lazy weekend lunches. It pairs traditionally with funje (cassava porridge) or white rice to soak up the sauce. In Angola, sharing a pot of Muamba de Galinha is a gesture of hospitality and celebration. Tasting a spoonful, one notices the gently sweet cubes of squash and the warm kick of pepper. Even in the bustling cities and at beachside festivals, Muamba remains a beloved comfort food.
In this recipe, chicken pieces are first marinated briefly and browned, then gently simmered in red palm oil with aromatics and stock until tender. The finishing touch comes from stirring in okra (which naturally thickens the sauce) near the end of cooking. The result is a spicy-savory, rich stew with glossy red broth that clings to the chicken. It is best served hot from the pot, alongside a mound of smooth, sticky funje or fluffy rice. A sprinkle of fresh cilantro or lemon can brighten the flavors just before serving.
Table of Contents
4
servings20
minutes55
minutes520
kcalThis easy Muamba de Galinha recipe yields a warming Angolan-style chicken stew. Chicken pieces are seasoned and sautéed in fragrant red palm oil, then simmered with tomatoes, garlic, chili, and vegetables like squash and okra. The stew turns a deep, inviting color and fills the kitchen with tropical spice aromas. After about an hour of simmering, the chicken is tender and infused with bold flavors. Serve Muamba hot, ladled over funje (cassava porridge) or white rice, and garnish with cilantro. This dish makes a satisfying main course for 4–6 people.
Chicken: 1 whole chicken (about 4 lbs), cut into pieces or use bone-in chicken thighs – provides juicy protein.
Leisure Juice (Lemon): 3 tbsp fresh lemon juice – brightens flavors (optional).
Spice Mix: 1 tsp ground ginger, ½ tsp paprika, ½ tsp chili powder – boosts warmth.
Salt & Pepper: For seasoning.
Red Palm Oil: 3 tbsp (dendê oil) – key to color and aroma; can substitute 2½ tbsp peanut oil mixed with 1 tsp smoked paprika if needed.
Onions: 2 medium onions, chopped – forms the savory base.
Garlic: 4 cloves garlic, minced – adds pungency.
Bell Pepper: 1 red or yellow bell pepper, chopped (optional, for sweetness and color).
Hot Chile Pepper: 1 scotch bonnet or habanero, finely chopped (optional, for heat).
Tomatoes: 3 large tomatoes, chopped (or one 15-oz can diced tomatoes) – provides acidity and body.
Tomato Paste: 2 tbsp – deepens tomato flavor.
Winter Squash: 1 lb butternut or pumpkin, peeled and cubed – adds sweetness and thickens the stew.
Okra: ½–1 cup sliced fresh or frozen okra – traditional thickener (optional but recommended for authenticity and texture).
Chicken Broth/Water: 2 cups – stews the chicken; use broth for more flavor.
Cilantro (Coriander) or Parsley: chopped, for garnish.
Season and Marinate: In a bowl, combine chicken pieces with salt, pepper, ginger, paprika, chili powder, and lemon juice. Rub thoroughly and let rest for 10–15 minutes. (This step deepens flavor.)
Brown the Chicken (5–7 minutes): Heat the red palm oil in a large heavy pot or Dutch oven over medium heat. When hot, add chicken pieces and sear until golden on all sides. Transfer the browned chicken to a plate and set aside.
Sauté Aromatics (3 minutes): In the same pot, add chopped onion and garlic to the remaining oil. Sauté until the onions are soft and translucent, stirring constantly. Add the chopped bell pepper and cook for another 2 minutes.
Add Tomatoes and Paste (5 minutes): Stir in the chopped tomatoes, tomato paste, and chopped chili pepper (if using). Cook until the tomatoes break down and the mixture is fragrant, about 5 minutes.
Build the Stew (Simmer 20 minutes): Return the chicken pieces to the pot. Pour in the chicken broth (or water), scraping any browned bits off the bottom. Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 20 minutes, until the chicken is nearly cooked through.
Add Vegetables (15–20 minutes): Stir in the cubed squash (pumpkin) and sliced okra. Cover again and continue to simmer for another 15–20 minutes, until the squash is tender and the chicken is fully cooked. The okra should thicken the sauce.
Finish and Season: Uncover and check seasoning. Add salt and pepper to taste. If the stew is too thick, add a splash of water. Simmer uncovered 5 minutes more to meld flavors.
Serve: Remove from heat. Garnish with chopped cilantro or parsley. Serve Muamba de Galinha hot, ladled over bowls of funje (cassava porridge) or rice, with any extra sauce spooned on top.
Nutrient | Per Serving |
Calories | 520 kcal |
Total Fat | 15 g |
• Saturated Fat | 5 g |
Carbohydrates | 27 g |
• Fiber | 6 g |
• Sugars | 6 g |
Protein | 66 g |
Sodium | 480 mg (approx.) |
Allergens: Fish Sauce (none) – Gluten-free, Dairy-free, Nut-free* |
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What is Muamba de Galinha? Muamba de Galinha is Angola’s iconic chicken stew. It features chicken cooked in a spiced sauce of red palm oil, garlic, tomatoes, and chili, often with okra and squash. Its deep red color and rich, savory-spicy flavor make it a comfort food staple in Angolan cuisine.
Can I make Muamba de Galinha without palm oil? Authentic Muamba relies on red palm oil for color and flavor. If unavailable, substitute peanut or vegetable oil mixed with a teaspoon of paprika for color. The taste will be slightly different. Using a small amount of ground peanuts or almond butter can add some of the traditional richness.
What should I serve with Muamba de Galinha? Muamba is traditionally served with funje, a thick cassava flour porridge (see recipe below), or with white rice. The porridge or rice helps soak up the spicy sauce. It also goes well with boiled plantains, green salads, or coleslaw to balance the richness.
How spicy is Muamba? Muamba has moderate heat, from the hot peppers (gindungo) that are often included. The recipe can be adjusted: use mild peppers or remove seeds for less heat, or add more chili for spice. The squash and tomatoes usually balance the spice with sweetness.
Can I use chicken breast instead of whole chicken? Yes. You can use boneless chicken thighs or breasts cut into chunks. Thighs stay juicier, but white meat works too. Reduce simmer time slightly if using smaller pieces to avoid drying out the chicken.
Is Muamba a national dish? Yes. Muamba de Galinha (and its peanut-sauce cousin moamba de ginguba) are widely recognized as Angola’s national dishes, embodying local ingredients and culinary history. It is beloved at gatherings, festivals, and family meals.
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