Muamba Chicken also is known as Muamba de Galinha, is an aromatic Angolan Chicken Stew, flavoured with garlic, chilli, vegetables and cooked in palm oil.

Chicken muamba 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 flavours of garlic, tons of onions, spiced up with hot pepper and thickened with okra.

The chicken is first marinated with garlic, paprika and salt then seared within palm oil. It is then simmered with all the other ingredients until the chicken is thoroughly cooked and the flavours come together.

You may substitute butternut squash with pumpkin, or sweet potatoes. Okra is added towards the end so that it is slightly crunchy and not too thick.

When searing chicken, it is best to marinate, however, it is not compulsory. You may proceed with salt and pepper.

Image: cozinhatradicional


  • – 3 1/2 pound chicken cut in pieces, Juice ½ lemon optional, 1 teaspoon white pepper, 1 teaspoon minced garlic, ½ teaspoon dried thyme, 1 teaspoon salt, ½ teaspoon smoked paprika, ½ teaspoon chicken bouillon powder, 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 hot pepper pierced chili, Scotch bonnet, ½ -1 pound butternut squash cut into large cubes, 18-20 Okra sliced in half, 2 cups or more chicken broth or water, Salt to taste


  1.  Place chicken in a large bowl or saucepan, rub with lemon juice,
  2. Then add salt, garlic, white pepper and chicken bouillon.
  3. Mix chicken with a spoon or with hands until they are well coated, set aside.
  4. When ready to cook, heat up a large saucepan with palm and canola oil, then add chicken, brown both sides for about 4-5 minutes.
  5. Add garlic, chili pepper, and smoked paprika, stir for about a minute then add onions and tomatoes, sauté 2-3 minutes until the onion is translucent.
  6. Add chicken stock if necessary to prevent any burns
  7. Next, add chicken stock or water (about 2 cups or enough to cover the chicken. Add chicken bouillon, and squash. 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. Throw in okra, continue cooking until desired texture is reached about 5 minutes or more
  8. Adjust for salt, pepper and stew consistency.
  9. Serve warm with Cornmeal mash or rice.

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