Moamba de Galinha
- 🐔 1 whole chicken, washed and cut into pieces
- 🌱 2-3 cups spinach, fresh or frozen
- 🥄 2-3 cups cooked white beans, with salt, garlic, and bay leaf
- 🍅 1.5 medium-sized tomatoes, diced
- 🥜 2 heaped tablespoons toasted groundnut paste
- 🧄 4 cloves garlic, pounded
- 🧄 2 cloves garlic, minced
- 🧂 Salt, as per taste
- 🍃 1-2 bay leaves
- 🧅 1 large onion, chopped
- 🧅 0.5 onion, chopped
- 🧊 1 Knorr chicken bouillon cube
- 🫒 2 tablespoons olive oil
- 🥥 7 tablespoons palm oil
- 🍋 0.5 lemon, squeezed
- 🌽 White corn flour
Experience the rich, vibrant flavors of Angola with this traditional dish, Moamba de Galinha. A savory main course loved for its rich palm oil sauce and a delightful blend of spices, this dish is a treat for both the eyes and the palate. Typically served with white corn funje, sautéed spinach, and palm oil-flavored butter beans, it's a complete meal that showcases the culinary artistry of Angolan cuisine.
Experience the rich, vibrant flavors of Angola with this traditional dish, Moamba de Galinha. A savory main course loved for its rich palm oil sauce and a delightful blend of spices, this dish is a treat for both the eyes and the palate. Typically served with white corn funje, sautéed spinach, and palm oil-flavored butter beans, it's a complete meal that showcases the culinary artistry of Angolan cuisine.
Ingredients
🐔 1 whole chicken, washed and cut into pieces
🌱 2-3 cups spinach, fresh or frozen
🥄 2-3 cups cooked white beans, with salt, garlic, and bay leaf
🍅 1.5 medium-sized tomatoes, diced
🥜 2 heaped tablespoons toasted groundnut paste
🧄 4 cloves garlic, pounded
🧄 2 cloves garlic, minced
🧂 Salt, as per taste
🍃 1-2 bay leaves
🧅 1 large onion, chopped
🧅 0.5 onion, chopped
🧊 1 Knorr chicken bouillon cube
🫒 2 tablespoons olive oil
🥥 7 tablespoons palm oil
🍋 0.5 lemon, squeezed
🌽 White corn flour
Instructions
1- Prepare the Chicken Moamba:
Marinate the chicken with pounded garlic, salt, bay leaf, and lemon juice. Allow it to rest for 20 minutes.
In a large pot, sear the chicken for 15-20 minutes until lightly browned.
Add water to cover the chicken and simmer until tender.
Incorporate chopped onion, tomatoes, bouillon cube, and groundnut paste. Stir well.
Cook over medium heat for an additional 20 minutes or until the sauce thickens and the palm oil separates.
2- Sauté the Spinach:
Heat olive oil in a non-stick pot.
Sauté minced garlic and chopped onion until crispy.
Add spinach, cover, and cook until tender.
3- Cook the Palm Oil Beans:
In another non-stick pot, heat palm oil.
Add the cooked beans, tomatoes, bouillon cube, and onion.
Stir in groundnut paste, mix well, and adjust salt as needed.
Simmer on medium heat for 7-8 minutes.
4- Prepare the White Corn Funje:
In a pot, mix water with corn flour, whisking continuously.
Cook on medium heat, whisking until thickened to a firm dough.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4-6 people
Calories: Approx. 550 per serving
Proteins: 35g per serving
Fats: 30g per serving
Carbohydrates: 40g per serving
Equipment:
- Large stainless steel pot
- Hot Cook non-stick pots and lids
- Wooden cutting board
- Wooden spoons and spatulas
- Marble mortar and pestle
- ASTOR salt shaker
- Plastic lemon squeezer
- Metal whisk
- Induction cooktop by Hot Cook
Cooking Tips
- Use hard chicken for authentic texture.
- Adjust oil based on preference, as groundnut paste naturally releases oil.
- Aim for sauce readiness by noting when palm oil visibly separates.
#angolanfood #chickenrecipe #moambadegalinha #traditionaltastes #culinaryadventure
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