Entree: Angola – Moamba de Ginguba (Angolan peanut and palm-oil chicken stew in a rich, savory sauce)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 3 lb (1.4 kg) bone-in chicken pieces (thighs and drumsticks)
- 1/3 cup (80 ml) red palm oil
- 1 cup (250 g) unsweetened natural peanut butter or ground roasted peanuts
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 medium (250 g) onions, finely chopped
- 4 cloves (12 g) garlic, minced
- 1–2 fresh hot chilies (piri-piri) or 1 tsp (5 g) red pepper flakes, chopped finely
- 3 cups (720 ml) chicken stock or water
- 2 cups (200 g) okra, sliced (optional but traditional)
- 2 tbsp (30 ml) tomato paste
- 2 tsp (10 g) smoked paprika
- 2 bay leaves
- 1 tbsp (18 g) light brown sugar (balances acidity)
- Salt, 1 1/2 tsp (8 g) or to taste
- Fresh cilantro or parsley, chopped, for garnish
- Lime wedges, for serving

Instructions

1. Brown the chicken and aromatics: Heat half the palm oil in a large heavy pot over medium-high heat. Season the chicken with salt and brown in batches until skin is golden, about 6–8 minutes per batch; transfer to a plate. Reduce heat to medium, add the remaining palm oil, then sauté the chopped onions until translucent, 6–8 minutes. Add the garlic, chilies, and smoked paprika and cook 1–2 minutes until fragrant.
2. Build the stew and simmer: Stir in the tomato paste and crushed tomatoes, then return the chicken to the pot. Add the chicken stock, bay leaves, and brown sugar, bring to a gentle simmer, cover partially, and cook 25–30 minutes until the chicken is nearly tender.
3. Thicken with peanuts and finish: In a bowl, loosen the peanut butter with a few tablespoons of warm broth from the pot to form a smooth paste, then whisk it back into the stew. Add the sliced okra and simmer uncovered another 10–15 minutes, stirring occasionally, until the sauce is thickened and chicken is fully cooked (internal temperature 165°F / 74°C). Adjust seasoning with salt and more chili if desired.
4. Serve: Remove bay leaves, garnish with chopped cilantro, and serve hot with funge, rice, or boiled cassava and lime wedges at the table.