Muamba de Galinha Muamba Chicken

Cook The World: Muamba de Galinha (Muamba Chicken)

Muamba de Galinha Muamba Chicken

The Republic of Angola is the seventh-largest country in Africa, and is bordered by Namibia, Congo, Zambia, and the Atlantic Ocean.

Muamba de Galinha Muamba ChickenThe Portuguese colonized Angola for almost four centuries and their influence on Angola’s cuisine has been subtle but pervasive. The Portuguese brought the European sense of flavoring with spices and techniques of roasting and marinating to the traditional Angolan foods. These influences blended with the local cuisine and produced interesting new recipes. Sea food is a common part of the diet as are cassava, yams and sweet potatoes.

Before independence in 1975, Angola was a breadbasket of southern Africa and a major exporter of bananas, coffee and sisal, but three decades of civil war (1975–2002) destroyed the fertile countryside, leaving it littered with landmines and driving millions into the cities. The country now depends on expensive food imports, mainly from South Africa and Portugal, while more than 90 percent of farming is done at family and subsistence level. Since 2003, more than 400,000 Congolese migrants have been expelled from Angola.

Muamba Chicken aka Muamba de Galinha – An aromatic Angolan Chicken Stew , flavored with garlic , chilli , vegetables and cooked in palm oil is an extremely popular chicken stew in Central Africa and most would say, it is Angola’s National dish. It is rich with the aromatic flavors of garlic, tons of onions, spiced up with hot pepper and thickened with okra.

Personally, this dosh too me straight back to the open-air restaurants on the Jos plateau of Nigeria, and the okra thickened stews, chicken (feet still on) falling off the bone, and an aftertaste with the slightest reminiscence of bbq.

A variant dish of moamba de galinha, muamba de ginguba, uses ginguba (peanut sauce) instead of palm paste.

    3 – 3½ pound chicken cut in pieces
    Juice ½ lemon (optional)
    1-teaspoon white pepper
    1 teaspoon minced garlic
    ½ teaspoon dried thyme
    1 teaspoon salt
    1 teaspoon smoked paprika
    1 teaspoon chicken base
    ¼ cup canola oil
    ¼ cup palm oil
    4-5 garlic minced
    2-3 onions sliced
    2 tomatoes diced
    1 teaspoon white pepper
    1 teaspoon smoked paprika
    Whole Scotch bonnet pepper pierced (optional)
    1 pound sweet potato, peeled & cut into large cubes
    18-20 Okra sliced in half
    4 cups or more chicken stock
    Salt to taste

FYI, there is no substitute for palm oil.It’s distinctive flavor makes it comparable to none.

Muamba de Galinha Muamba Chicken

Your chicken doesn’t have to be quite as fresh as this one, which came from my own coop, but a good organic, free-range will make all the difference. Oh, and yes, that’s a bathroom sink, but it’s in my barn, lol.

Place chicken in a  large bowl or saucepan, rub with lemon juice, then add salt, garlic, white pepper and chicken bouillon.

Muamba de Galinha Muamba Chicken
Rub chicken with a spoon or with hands until they are well coated, set aside.

When ready to cook, heat up large saucepan with palm and canola oil, then add chicken, brown both sides for about 4-5 minutes.

Muamba de Galinha Muamba Chicken

Add garlic, chili pepper and smoked paprika, stir for about a minute then add onions and tomatoes, sauté 2-3 minutes until onions is translucent.

Muamba de Galinha Muamba Chicken
Muamba de Galinha Muamba Chicken

Add chicken stock if necessary to prevent any burns. Next add 1/2 of the chicken stock (about 2 cups or enough to cover chicken.

Muamba de Galinha Muamba Chicken

Bring to a boil and let it simmer until sauce thickens, it might take about 20 or more depending on the type of chicken used.

Muamba de Galinha Muamba Chicken

In a separate pan, add remaining chicken bouillon, and sweet potato. Simmer until just fork tender and then add to the chicken

Muamba de Galinha Muamba Chicken

Throw in okra, continue cooking until desired texture is reached about 5 minutes or more.

Adjust for salt, pepper and stew consistency.

Serve warm with African fufu or rice.

MY KITCHEN Outreach Class

Great outreach class at Evergreen Middle School

MY KITCHEN Outreach Class

MY KITCHEN Outreach had an amazing morning, and made some new buddies, teaching this AWESOME group of kids at the Evergreen Middle School Life Skills Class how to make quesadillas! (Recipe below.)

MY KITCHEN Outreach Class

We discussed the basics of kitchen safety, and then the kids each assembled their own quesadillas, and we showed them how to cook them to crispy, golden-brown perfection.

MY KITCHEN Outreach Class
They were a hit!

MY KITCHEN Outreach Class
Thank you so much, Ginny Dias, Mike Seymour, and William H Johnson Jr for all your help, you are the bomb(s)!

Chef Perry

MY KITCHEN Outreach Class
MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.


Ham & Cheese Quesadillas
MY KITCHEN Quesadillas
Serves 1-2

2 flour/corn blend soft tortillas
1/4 cup diced ham
1/2 cup shredded “Mexican-blend” cheese
1/4 cup bagged broccoli slaw
2 Tbs fresh cilantro, chopped
Dash of salt & pepper

Simple guacamole (see our recipe here)
Mexican-style Crema (sour cream)
Shredded lettuce

Preheat a dry pan over medium heat. Lay one tortilla in the pan and let cook until just starting to color (1-2 minutes).

Flip the tortilla, and sprinkle evenly with 1/2 of the cheese, and then 1/2 of each of the remaining ingredients.

Cook until cheese has melted, then folk in half (tongs work better than spatula, but use what you’ve got). Repeat with second tortilla.

Cut in 1/2 or in 1/3’s and serve with crema, guacamole, and shredded lettuce.

Super easy chicken stock

The easy way to make real chicken stock

easy oven roasted chicken thighs

A good chicken stock is the key to so many great dishes in the kitchen. It’s the base for your pan sauces, gravies, flavoring for rice, pasta, and potato dishes, and a fantastic steaming medium for fresh, seasonal veggies. It’s the Chef’s go to for thinning, and deglazing pans.

Growing up in my father’s restaurants, the first thing we did after turning on the lights and firing up the fans, was to start chopping veggies and roasting bones for a giant pot of stock, which would simmer all day on a back burner, getting ladled out for specific dishes all night long.

But…that’s a lot of work in a restaurant, and even more work at home. So, let’s take a shortcut that will give us a delicious stock (in smaller quantity) to use in your recipes, and keep us away from that nasty, salty, bullion water that comes in boxes and cans.

For this stock you’ll need just four ingredients…
(per quart of stock)

  • 1 gallon distilled water
  • 4 deli roasted (not fried) chicken thighs, bone in/skin on
  • 4 stalks of fresh celery, diced*
  • 2 shallots, chopped

(Other great ingredients you can add are sliced mushrooms, fresh peeled garlic, Italian parsley, carrots (for sweetness), fresh basil, etc.)

Be careful adding salt, or salty ingredients, as it will effect the seasonings in your final dishes.

*Volatile compounds in celery (3-n-butylphthalide, sedanenolide, and sedanolide), enhance the umami flavors in chicken and other poultry stocks. That’s one reason that celery is often a key ingredient in chicken-based soups and turkey stuffing.

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.


Super easy chicken stock

Add all ingredients to a large pot and bring to a boil. Lower heat to a simmer, and cook until reduced by half (about 90 minutes), chopping up the chicken thighs as they get tender.

Super easy chicken stock

Strain your stock and dispose of solids. Return the liquid to the pot (after wiping the pot clean), and bring back to a simmer. Cook until reduced by half, again.

NOW, taste your stock and adjust salt and seasoning.

Wing tip chicken stock recipe

If you would like to reduce the amount of fat in your stock (I don’t, lol) refrigerate overnight, and then remove the solid fat that rises to the top.

Wing tip chicken stock recipe

You can throw this fat away, or (better) save to to fry with as you would butter. Jewish cooking calls this fat “schmaltz” and it makes the best scrambled eggs ever!

Stock will keep 2-3 days in the fridge, or several months in the freezer. I like to freeze it in ice-cube trays, so it’s ready in pre-portioned cubes when I need it.

Wing tip chicken stock recipe