African Food

How to Prepare Angolan Chicken Stew | Muamba de Galinha

Muamba de Galinha gets its unique taste from red palm oil. This spicy ragout is delicious with cassava or served over rice.


  • 1 lemon juiced
  • 4 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons chili powder
  • 1 whole chicken, cut into quarters
  • 1/2 cup red palm oil
  • 3 onions, diced
  • 1 whole chili peppers
  • 3 tomatoes, cut into quarters
  • 1 pound of pumpkin cut into 1.5 inch cubes
  • 1 cup chicken broth
  • 1/2 pound of frozen okra


  1.  Mix lemon juice, 2 cloves garlic, salt, and chili powder, rub the chicken and leave to marinate for an hour (or overnight).
  2.  Heat the oil in a large pot. Brown chicken on all sides. Avoid overcrowding. Do this in several batches, if necessary.
  3.  Add onion, remaining garlic, chili pepper, and tomatoes. Bring to a simmer and cover.
  4. Cook on low heat for about 1 hour or until chicken is tender.
  5. Add squash, chicken stock, and okra. Cook for 15 minutes or until softened. Serve hot.

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Popularly known as “phoenix” is a Metallurgical engineer in-view, foodie, and a serial sports lover. He publishes on African Native Dishes on 54history alongside supporting Manchester United. Asides writing, he enjoys playing PES and trusts us, he is a beast at that. Connect with Phoenix on his socials

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