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Moamba de Ginguba com Galinha
A rich and comforting Angolan chicken stew made with ground peanuts (ginguba), palm oil, and a blend of aromatic spices. This dish is a flavorful representation of Angolan home cooking, often served with funge or rice.
🧂 Ingrédients
- 1.2 kg Chicken pieces (thighs and drumsticks)
- 200 g Ground peanuts (or natural peanut butter)
- 100 ml Red palm oil
- 2 medium Onions(chopped)
- 4 cloves Garlic cloves(minced)
- 200 g Tomatoes(chopped or pureed)
- 200 g Okra(trimmed and sliced)
- 500 ml Chicken broth
- 2 tbsp Lemon juice
- 1-2 tsp Piri-piri chili (or other hot chili)(minced (optional, adjust to taste))
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Marinate the chicken pieces with lemon juice, salt, and pepper for at least 15 minutes.
- 2
In a large pot or Dutch oven, heat the red palm oil over medium heat. Brown the chicken pieces on all sides. Remove the chicken and set aside.
- 3
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and chopped tomatoes, and cook for another 5 minutes until the tomatoes have broken down.
- 4
Stir in the ground peanuts (or peanut butter) and cook for 2 minutes, stirring constantly to prevent sticking.
- 5
Pour in the chicken broth and bring to a simmer. Return the browned chicken to the pot. Add the sliced okra and minced piri-piri chili (if using).
- 6
Cover the pot, reduce the heat to low, and simmer for about 1 hour to 1 hour 30 minutes, or until the chicken is tender and the sauce has thickened. Stir occasionally.
- 7
Taste and adjust seasoning with salt and pepper. Serve hot, traditionally with funge or rice.
💡 Conseils de pro
- ✓Ensure the ground peanuts are finely ground or use smooth peanut butter for a smoother sauce.
- ✓Red palm oil is essential for the authentic flavor and color, but can be substituted with vegetable oil if necessary.
- ✓Adjust the amount of chili to your preferred level of spice.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add cubed sweet potato or butternut squash to the stew during the last 30 minutes of cooking.
- Use a whole chicken cut into pieces instead of just thighs and drumsticks.
- A pinch of ground cumin can add an extra layer of flavor.