Moamba de Galinha

Considered Angola’s national dish, Moamba de Galinha is a rich and comforting chicken stew made with palm oil, garlic, onions and okra. It’s traditionally served with funge, a soft porridge made from cassava flour that perfectly soaks up the bold, earthy flavours of the sauce. This dish is all about depth, simplicity and the kind of homemade warmth that brings people together around the table.

📝 Recipe

Ingredients:

• • 1 whole chicken, cut into pieces
• • 4 tablespoons of red palm oil (moamba oil)
• • 1 onion, finely chopped
• • 3 garlic cloves, minced
• • 1 teaspoon of grated ginger (optional)
• • 2 ripe tomatoes, chopped (or 1 tablespoon of tomato paste)
• • 200g of okra, sliced
• • 1 bay leaf
• • Salt and black pepper to taste
• • 1 litre of water or chicken broth
• • Funge (cassava or maize porridge), to serve

Preparation:

1. Heat the palm oil in a pot over medium heat. Add the chopped onion and garlic, and sauté until golden and fragrant.
2. Add the chicken pieces and cook until lightly browned on all sides.
3. Stir in the tomatoes (or tomato paste), bay leaf, ginger, salt and pepper. Let it cook for a few minutes.
4. Add water or broth, cover and simmer for 30–40 minutes, or until the chicken is tender.
5. Add the okra and cook for another 10–15 minutes, until the okra is soft and the sauce thickens.
6. Serve hot with freshly made funge. Use your fingers if you want to eat it like a local!