Moamba de Ginguba
A rich and flavorful peanut stew, often made with chicken or other meats, showcasing the importance of groundnuts in Angolan cuisine. This version focuses on a hearty, vegetable-forward preparation.
🧂 Ingredients
- 250 g Peanut butter(unsweetened, natural)
- 1 liter Vegetable broth
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(crushed or pureed)
- 200 g Okra(fresh or frozen, sliced)
- 1 medium Sweet potato(peeled and cubed)
- 2 tbsp Palm oil (Dendê oil)
- 1 small Chili pepper(finely chopped (optional, for heat))
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
In a large pot or Dutch oven, heat the palm oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the crushed tomatoes and cook for about 5 minutes, allowing them to break down slightly.
- 4
In a separate bowl, whisk the peanut butter with a cup of the vegetable broth until smooth. This prevents lumps.
- 5
Pour the peanut butter mixture into the pot along with the remaining vegetable broth. Stir well to combine.
- 6
Add the cubed sweet potato and sliced okra to the pot. If using, add the chopped chili pepper.
- 7
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the sweet potatoes are tender and the sauce has thickened. Stir occasionally to prevent sticking.
- 8
Season with salt and black pepper to taste. Serve hot.
💡 Pro Tips
- ✓Ensure you use unsweetened, natural peanut butter for the best flavor.
- ✓If the stew becomes too thick, add a little more vegetable broth or water.
- ✓For a richer flavor, you can add cooked chicken or beef pieces towards the end of cooking.
🔄 Variations
- Add other vegetables like spinach, pumpkin, or bell peppers.
- Incorporate dried fish or shrimp for an extra layer of flavor.