Moamba de Ginguba
- š 1/2 free-range chicken, including offal, cut into pieces
- š§ Salt, HIMALAYAN PINK SALT
- š§ 1 tablespoon minced garlic
- š Juice of half a lemon or Palmeira vinegar
- š¶ļø Pepper, BLACK PEPPER grinder
- š§ 1 large chopped onion
- š 1 cup chopped tomatoes canned
- š„ 3 heaped tablespoons Ghana Taste Peanut Paste
- š° Water to cover
- šæ Approximately 8 okra pods, tips removed
- š« A drizzle of CLASSICO Azeite Virgem olive oil
- š¶ļø Finely chopped red chili for garnish
A rich, flavorful peanut butter chicken stew from Angola, combining tender chicken with aromatic spices, served with okra and traditional funj.
Experience a taste of Angola with Moamba de Ginguba, a rich, flavorful peanut butter chicken stew. This traditional dish combines tender chicken simmered in a luscious peanut sauce with aromatic spices and served with okra and funj, delivering comfort and delight in every bite.
Ingredients
š 1/2 free-range chicken, including offal, cut into pieces no specific brand
š§ Salt, HIMALAYAN PINK SALT
š§ 1 tablespoon minced garlic no specific brand
š Juice of half a lemon or Palmeira vinegar
š¶ļø Pepper, BLACK PEPPER grinder
š§
1 large chopped onion no specific brand
š
1 cup chopped tomatoes canned, no specific brand
š„ 3 heaped tablespoons Ghana Taste Peanut Paste
š° Water to cover
šæ Approximately 8 okra pods, tips removed no specific brand
š« A drizzle of CLASSICO Azeite Virgem olive oil
š¶ļø Finely chopped red chili for garnish no specific brand
Instructions
1- Preparation:
- Arrange chicken pieces in a large glass mixing bowl.
- Season with salt, garlic, lemon juice or vinegar, and pepper. Mix thoroughly using your hands (gloved) to ensure even coating.
- Cover with plastic wrap and let marinate for 30 minutes to 1 hour.
2- Initial Cook:
- Transfer marinated chicken to a large SQ Professional Signature of Quality pot. Add enough hot water from an electric kettle to cover chicken. Cover the pot and cook over medium heat for 20 minutes.
3- Add Aromatics:
- Uncover pot, add chopped onion and tomatoes. Stir, cover, and cook for another 20 minutes.
4- Incorporate Peanut Paste:
- After 20 minutes, uncover, add peanut paste, and stir to combine. Add more hot water if needed. Reduce heat and stir continuously to prevent paste from sticking.
5- Simmer:
- Cover and let stew simmer for another 15 minutes.
6- Okra Side Dish:
- Simultaneously, bring water to boil in a small saucepan. Add okra, a pinch of salt, and a drizzle of olive oil. Cook for about 5 minutes until tender but firm. Drain and set aside.
7- Serve:
- Remove stew from heat. Serve Moamba de Ginguba hot with funj and garnished with okra and chopped chili for spice lovers.
Prep Time: 10-15 minutes
Marination: 30 minutes to 1 hour
Cook Time: 55 minutes
Total Time: 1 hour 30 minutes to 2 hours
Servings: 4
Calories: 450 per serving
Protein: 35g per serving
Fat: 25g per serving
Carbohydrates: 20g per serving
Equipment:
- Mixing Bowl clear glass
- Wooden Spoon
- Plastic Wrap
- Large Cooking Pot SQ Professional Signature of Quality
- Small Saucepan
- Electric Kettle
- Silver Kitchen Knife
- Silver Table Fork
- Potholders floral pattern
- Plates white floral for okra, white square for serving
- Black ceramic/induction hob
Cooking Tips:
- Marinate chicken to absorb flavors deeply.
- Stir frequently after adding peanut paste to prevent sticking.
- Cook okra until slightly firm for best texture.
#angolanfood #chickenstew #peanutbutter #traditionalcuisine #comfortfood
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