Angolan Muamba de Galinha Recipe: This is a rich, flavorful chicken stew that’s earned its place as a beloved national dish of Angola. It’s famous for its bold use of red palm oil, which gives the stew a deep, earthy flavor you won’t find in your average chicken dish. You’ll find simple ingredients here—chicken, garlic, okra, butternut squash—coming together for a hearty, weeknight-friendly meal.
We’ve picked up a few tips and tricks to help you nail this authentic Angolan chicken stew at home, so you can really capture those traditional flavors. If you’re new to Muamba de Galinha or just want to tweak your technique, this recipe should feel doable and satisfying.
Angolan Muamba de Galinha RecipeKey Takeways
- Chicken and red palm oil are the stars here, creating a taste all their own.
- The recipe sticks to easy-to-find ingredients and straightforward steps.
- We’ve included tips to help you make your Muamba de Galinha taste as authentic as possible.
Angolan Muamba de Galinha Recipe Ingredients
This recipe serves 6 people
Prep time is about 20 minutes
Cooking takes roughly 1 hour.
3 lbs chicken, pieces (legs thighs, or a mix—skin on or off, up to you)
1/4 cup palm oil, red (sometimes labeled just “palm oil”)
1 onion, chopped
4 cloves garlic, minced
2 cups tomatoes, fresh diced (about 3-4 medium tomatoes)
1 cup pumpkin, or butternut squash, peeled and cubed
1 cup eggplant, chopped
1 cup okra, sliced (fresh or thawed from frozen)
2 cups chicken broth
1 tbsp lemon juice, (freshly squeezed is best)
2 fresh chili peppers, finely chopped (adjust to your heat tolerance)
1 tsp chili powder
1/4 tsp salt, to taste
Optional for serving: funge (cassava dough), rice, or crusty bread
Optional garnish: fresh herbs like parsley or basil
Each ingredient adds something real to the stew. Red palm oil gives it that signature color and earthiness, while the fresh veggies keep things bright and a bit sweet. Chili brings the heat, but lemon juice balances it out.
Angolan Muamba de Galinha Recipe Cooking Instructions
Start by marinating the chicken. Mix lemon juice, crushed garlic, salt, and chili powder, then rub it all over the chicken. Let it sit at least an hour—overnight is even better if you’ve got the time.
Heat the red palm oil in a Dutch oven or heavy pot over medium. Brown the chicken pieces on all sides—don’t crowd the pan, so work in batches if you need to. This step locks in flavor.
Once the chicken’s browned, toss in the chopped onion and the rest of the garlic. Cook until the onion softens and turns translucent, about 5 minutes.
Add the chili pepper (leave it whole if you want less heat, chopped for more), and the diced tomatoes. Stir and let it cook for another 5 minutes so the flavors start to meld.
Next, add the squash or pumpkin, and pour in the chicken broth. Bring it all to a boil, then lower the heat and simmer until the squash is tender—usually around 15 minutes.
Finally, stir in the okra. Let it cook about 5 minutes more, just until the okra’s soft but not falling apart. Serve the stew hot, maybe topped with some fresh herbs if you’re feeling fancy.
Angolan Muamba de Galinha Stew Recipe: History, Ingredients & Cooking Guide
Ingredients
- 3 lbs chicken pieces (legs thighs, or a mix—skin on or off, up to you)
- 1/4 cup palm oil red (sometimes labeled just “palm oil”)
- 1 onion chopped
- 4 cloves garlic minced
- 2 cups tomatoes fresh diced (about 3-4 medium tomatoes)
- 1 cup pumpkin or butternut squash, peeled and cubed
- 1 cup eggplant chopped
- 1 cup okra sliced (fresh or thawed from frozen)
- 2 cups chicken broth
- 1 tbsp lemon juice (freshly squeezed is best)
- 2 fresh chili peppers finely chopped (adjust to your heat tolerance)
- 1 tsp chili powder
- 1/4 tsp salt to taste
- Optional for serving: funge cassava dough, rice, or crusty bread
- Optional garnish: fresh herbs like parsley or basil
Instructions
- Start by marinating the chicken. Mix lemon juice, crushed garlic, salt, and chili powder, then rub it all over the chicken. Let it sit at least an hour—overnight is even better if you’ve got the time.
- Heat the red palm oil in a Dutch oven or heavy pot over medium. Brown the chicken pieces on all sides—don’t crowd the pan, so work in batches if you need to. This step locks in flavor.
- Once the chicken’s browned, toss in the chopped onion and the rest of the garlic. Cook until the onion softens and turns translucent, about 5 minutes.
- Add the chili pepper (leave it whole if you want less heat, chopped for more), and the diced tomatoes. Stir and let it cook for another 5 minutes so the flavors start to meld.
- Next, add the squash or pumpkin, and pour in the chicken broth. Bring it all to a boil, then lower the heat and simmer until the squash is tender—usually around 15 minutes.
- Finally, stir in the okra. Let it cook about 5 minutes more, just until the okra’s soft but not falling apart. Serve the stew hot, maybe topped with some fresh herbs if you’re feeling fancy.
Nutrition
Cooking Tips
Marinating the chicken really makes a difference. If you can, let it soak overnight so those flavors have time to get all the way in.
Fresh ingredients matter here. Garlic, tomatoes, and veggies straight from the market (or garden, if you’re lucky) keep the stew lively and textured.
Red palm oil is the heart of this dish. If you can’t get it, peanut oil with a bit of paprika works, but honestly, the taste just isn’t the same.
Watch your veggies—overcooked squash or okra can go mushy fast. Add the okra at the end so it keeps a bit of bite.
Browning the chicken over moderate heat gives you a nice crust without burning. It’s worth the extra few minutes to do it in batches.
Spice is personal. If you’re not into heat, skip the extra chili. If you love it, toss in more.
Serving Muamba over rice or with funge is the classic move. It soaks up all that gorgeous sauce.
A handful of fresh herbs right before serving? Always a good idea. We usually go with parsley or basil, but use what you like.
Angolan Muamba de Galinha Recipe Frequently Asked Questions
Muamba de Galinha brings together chicken, veggies, and spices—all simmered in red palm oil. The dish has a long history in Angola and Central Africa, and there are plenty of ways to tweak it to your taste.
What ingredients are needed to make the traditional Angolan Muamba de Galinha Recipe?
You’ll need chicken pieces, red palm oil, garlic, onions, tomatoes, squash, eggplant, okra, chili peppers, salt, turmeric, and chicken broth. Some cooks add peanut butter or tomato paste for a thicker, richer sauce.
How does the Angolan Muamba de Galinha Recipe differ from Moambe chicken?
They’re pretty similar, both coming from Central Africa. The main difference? Moambe chicken (often found in Congo) sometimes uses palm nut sauce, while Muamba de Galinha is the Angolan version, usually made with red palm oil and a specific mix of veggies.
Can you provide a step-by-step guide for preparing the Angolan Muamba de Galinha Recipe?
Brown the chicken in palm oil, then sauté garlic and onions until soft. Add tomatoes and cook until they break down. Toss in squash, eggplant, okra, and chili peppers. Season with salt and turmeric, pour in chicken broth, and simmer for about 30 minutes. Add fresh basil or herbs at the end.
What is the historical origin of the Angolan Muamba de Galinha Recipe?
Muamba de Galinha stands as Angola’s national dish, rooted in Central African cooking traditions. The stew uses local ingredients like palm oil and homegrown veggies, blending African spices and methods passed down through generations.
Are there variations of the Angolan Muamba de Galinha Recipe, and if so, what are they?
Absolutely. Some folks add peanut butter or tomato paste for a creamier stew. You might see different oils—palm oil is traditional, but some swap in vegetable oil. Spice levels are all over the map, depending on who’s cooking.
What are some common side dishes served with the Angolan Muamba de Galinha Recipe?
People usually serve Muamba de Galinha with rice or funge—a thick, hearty porridge made from cassava flour. Some folks go for pirão, which is pretty close to polenta, honestly. These sides do a great job of soaking up all those rich, spicy flavors from the stew and, let’s be real, they make the meal way more satisfying.