Muamba de Galinha

Name: Muamba de Galinha
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Angolan
Ingredients: 1 kg chicken thighs, bone-in or boneless; 2 tbsp red palm oil; 1 large onion, finely sliced; 4 garlic cloves, finely grated; 1 red chilli, finely chopped; 1 tsp sweet paprika; 400 g chopped tomatoes; 300 ml chicken stock; 250 g okra, trimmed and sliced; 1 tbsp lemon juice; 1 tsp fine salt, plus extra to taste; 1/2 tsp black pepper; Plain rice, funge or crusty bread, to serve

A rich Angolan chicken stew with palm oil, okra, garlic and chilli, finished with lemon and served with rice or funge for a satisfying, deeply savoury meal.

80 mins total for first methodServes 4On the Hob

Ingredients ↓Method ↓

Ingredients

1 kg chicken thighs, bone-in or boneless
2 tbsp red palm oil
1 large onion, finely sliced
4 garlic cloves, finely grated
1 red chilli, finely chopped
1 tsp sweet paprika
400 g chopped tomatoes
300 ml chicken stock
250 g okra, trimmed and sliced
1 tbsp lemon juice
1 tsp fine salt, plus extra to taste
1/2 tsp black pepper
Plain rice, funge or crusty bread, to serve

Method

20 mins prep60 mins cook80 mins total

Season the chicken with salt and brown it in 1 tablespoon palm oil for 8 minutes. Remove.
Add the remaining oil and soften the onion for 7 minutes. Add garlic, chilli and paprika for 1 minute.
Stir in tomatoes and stock, return the chicken, cover and simmer for 35 minutes.
Add the okra and cook uncovered for 12 minutes until tender and the sauce is glossy.
Finish with lemon juice, taste for seasoning and serve with rice or funge.

Notes

A small amount of okra helps thicken the sauce; add more if you enjoy a softer, more viscous texture.

About this recipe

Muamba de galinha is an Angolan chicken stew built around a glossy palm-oil sauce, softened onion, garlic, chilli and paprika. Okra thickens the tomato and stock base as it simmers, giving the finished dish its characteristic body and a gentle vegetal flavour.

Brown the chicken first so the sauce gains extra depth, then let everything cook slowly until the meat is tender and the okra is soft. A squeeze of lemon lifts the richness. Serve with plain rice, funge or crusty bread to catch every spoonful. It is a generous, comforting dish for sharing at the table.

Angolan Stew Gluten-Free One-Pot