~1031 cal · 77g protein · 94g carbs · 35g fat (estimated, per serving)
🍽️
Golden palm-oil chicken stew with okra in a clay bowl
🇦🇴 Luanda
Muamba takes its name from the palm-nut richness at its heart, and Luanda families guard their versions across generations. It’s Sunday food eaten with funge — and the okra’s silkiness is the mark of a cook who didn’t rush.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
•
2.5 lbs chicken, bone-in pieces
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1/3 cup red palm oil (dendê) — or olive oil + 1 tsp sweet paprika
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2 cups okra, whole small pods
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1 large onion, sliced
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6 cloves garlic, crushed
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2 tomatoes, chopped
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1–2 bird’s-eye chili (jindungo)
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1 lemon
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for 4 funge (cassava porridge) or rice, to serve
Instructions
1
Rub the chicken (or squash and mushrooms) with lemon, garlic, and salt; rest 20 minutes.
2
Brown it in half the palm oil with the onion until deeply colored.
3
Add tomatoes, chili, and a cup of water; simmer covered 30 minutes (15 for the plant version).
4
Add the okra and remaining palm oil and simmer uncovered 15 minutes until the sauce turns glossy and slightly silken.
5
Season and serve over funge or rice, sauce poured generously.
Luanda Sunday-table tradition.
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🌏 While it simmers — know your destination
📍
Luanda. The capital where muamba simmers gold with palm oil.
🗺️
Angola. Atlantic Africa with palm oil in its veins.
🌍
Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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