Moamba de Galinha

A dish that encapsulates the soulful essence of Angolan cooking. This flavorful chicken stew is a celebration of traditional African ingredients and a testament to the diverse influences that shape Angola’s gastronomy. Beyond being a dish, Moamba de Galinha invites you to experience the rich cultural tapestry of Angola on your plate. 


  • 1 whole chicken, cut into pieces
  • 2 tablespoons palm oil
  • 1 large onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 tomatoes, diced
  • 1 cup okra, sliced
  • 1 cup chicken broth
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • Cooked rice, for serving


  1. In a large pot, heat the palm oil over medium heat. Add the chopped onions and minced garlic, sautéing until softened and aromatic.
  2. Add the chicken pieces to the pot and brown them on all sides.
  3. Stir in the diced red and green bell peppers, tomatoes, and sliced okra. Allow the vegetables to cook for a few minutes.
  4. Pour in the chicken broth and add the ground coriander, cumin, paprika, salt, and pepper. Stir well to combine.
  5. Cover the pot and let the stew simmer on low heat for about 30-40 minutes or until the chicken is fully cooked and the flavors have melded.
  6. Adjust the seasoning to taste and serve the Moamba de Galinha hot over cooked rice.

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