Moamba de Galinha Luandense (Angolan Chicken Braised in Red Palm & Garlic Okra Sauce) – Authentic Angola Recipe
Luanda’s celebrated national chicken stew simmered with squash and okra in rich red palm oil.
- Country of Origin
- 🇦🇴 Angola (Southern Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Seared chicken thighs, Tender whole okra pods, Cubed butternut squash and funge/rice, Red palm oil (óleo de palma), 5 cloves garlic
Ingredients for Moamba de Galinha Luandense (Angolan Chicken Braised in Red Palm & Garlic Okra Sauce) (4 Servings)
- 1.25 lbs (or 2.5 cups) seared chicken thighs, prepped into bite-sized pieces
- 1.5 cups tender whole okra pods, washed and trimmed
- 1 cup cubed butternut squash and funge/rice
- 1 medium onion and 3 cloves garlic, finely minced with red palm oil (óleo de palma)
- 1.5 tbsp traditional Angola seasoning (5 cloves garlic, malagueta chili, lemon juice)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown seared chicken thighs for 5 minutes.
- Add minced onion, garlic, red palm oil (óleo de palma), and 5 cloves garlic, malagueta chili, lemon juice, stirring for 2 minutes until deeply aromatic.
- Add tender whole okra pods and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in cubed butternut squash and funge/rice right before serving warm.