The Republic of Angola is the seventh-largest country in Africa, and is bordered by Namibia, Congo, Zambia, and the Atlantic Ocean.
The 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.
Place chicken in a large bowl or saucepan, rub with lemon juice, then add salt, garlic, white pepper and chicken bouillon.
When ready to cook, heat up large saucepan with palm and canola oil, then add chicken, brown both sides for about 4-5 minutes.
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.
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.
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.
In a separate pan, add remaining chicken bouillon, and sweet potato. Simmer until just fork tender and then add to the 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.