Chiku Moamba
Chicken in Palm Nut Sauce
A rich and flavorful chicken stew made with palm nut concentrate (m'bamba), onions, tomatoes, and spices. It's a staple in Angolan cuisine, often served with funge or rice.
🧂 Ingredients
- 1.5 kg Chicken(cut into pieces)
- 500 ml Palm nut concentrate (M'bamba)
- 2 large Onions(chopped)
- 400 g Tomatoes(crushed or pureed)
- 4 cloves Garlic(minced)
- 1 tbsp Ginger(grated)
- 1 medium Red bell pepper(chopped)
- 1 small Chili pepper (optional)(finely chopped)
- 3 tbsp Vegetable oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 500 ml Water(or as needed)
👨🍳 Instructions
- 1
Season the chicken pieces with salt and black pepper.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 3
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 4
Add the minced garlic, grated ginger, and chopped red bell pepper (and chili pepper, if using). Cook for another 2-3 minutes until fragrant.
- 5
Stir in the crushed tomatoes and cook for 5 minutes, stirring occasionally.
- 6
Return the browned chicken to the pot. Add the palm nut concentrate and water. Stir well to combine.
- 7
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or until the chicken is tender and the sauce has thickened. Stir occasionally, adding more water if the sauce becomes too thick.
- 8
Taste and adjust seasoning with salt and pepper if needed.
- 9
Serve hot with funge, rice, or boiled cassava.
💡 Pro Tips
- ✓Ensure the palm nut concentrate is of good quality for the best flavor.
- ✓Don't rush the simmering process; slow cooking allows the flavors to meld beautifully.
- ✓Adjust the amount of chili pepper to your spice preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add okra towards the end of cooking for added texture and thickness.
- Incorporate other vegetables like carrots or sweet potatoes.