The national dish of Angola is Muamba de Galinha, also known simply as Muamba. It is a flavorful stew that is deeply ingrained in Angolan cuisine and culture. The dish features chicken as the main protein, but its unique taste comes from the use of palm oil, garlic, okra, and a local spice called gindungo, a hot pepper, which adds a distinctive heat to the dish. Sometimes, pumpkin seeds and cassava flour are also included to thicken the stew. Muamba de Galinha is a staple at many Angolan meals and is a must-try for anyone interested in exploring the country's culinary traditions. It's a hearty, spicy, and aromatic dish that represents the fusion of African cooking techniques and indigenous ingredients. Read More...
Prepare the Chicken: Season the chicken pieces with salt and pepper. In a large pot, heat the palm oil over medium heat. Once hot, add the chicken pieces and brown them on all sides. Remove the chicken and set aside.
Cook the Aromatics: In the same pot, add the chopped onions and garlic. Sauté until the onions are translucent.
Add Tomatoes and Peppers: Add the chopped tomatoes and gindungo peppers to the pot. Cook until the tomatoes are soft.
Simmer the Stew: Return the chicken to the pot. Add the chicken broth or water. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
Add Vegetables: If you’re using butternut squash and okra, add them to the pot after the chicken has been simmering for 20 minutes. Continue to simmer until the chicken is tender and the vegetables are cooked through, about 15-20 more minutes.
Garnish and Serve: Taste and adjust the seasoning with salt and pepper. Garnish with fresh coriander. Serve hot with white rice or funge (a traditional Angolan side dish made with cassava flour).
Enjoy your homemade Muamba de Galinha!
Muamba de Galinha typically takes about 1 to 1.5 hours to cook. The process begins with seasoning and browning the chicken, followed by sautéing onions, garlic, tomatoes, and hot peppers. The chicken is then returned to the pot and simmered with broth or water for around 20 minutes. If using vegetables like butternut squash and okra, they're added after this initial simmering and cooked for an additional 15-20 minutes until tender. The total cooking time can vary slightly based on the size of the chicken pieces and the type of vegetables used, but on average, it's about an hour to an hour and a half from start to finish.
Assuming the recipe serves four, contains approximately 389-394 calories. The calorie content mainly comes from the chicken (275 calories per serving), red palm oil (60 calories per serving), and smaller contributions from the vegetables and chicken broth. This estimate does not include any side dishes like white rice or funge, which are commonly served with Muamba de Galinha. It's important to note that these values are approximate and can vary depending on the specific ingredients and quantities used.
