Angolan Peanut Chicken Stew

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Moamba de Ginguba is Angola's iconic groundnut stew, simmered with bone-in chicken, okra, tomatoes, and red palm oil for a deep, nutty flavor. Traditionally ladled over steamed rice or funje, this comforting one-pot dish showcases the country's love of slow-simmered peanut sauces.

Nutrition Facts

Per serving (estimated)

• 780 kcalCalories
• 52 gFat
• 12 gSaturated Fat
• 32 gCarbs
• 7 gFiber
• 9 gSugar
• 48 gProtein
• 720 mgSodium
• 980 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 28 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the chicken

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
• 1 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice

For the stew base

• 2 tablespoons red palm oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 ripe tomatoes, grated (about 1 cup)
• 1 small red bell pepper, diced
• 2 bay leaves

For the peanut sauce and vegetables

• 1 cup (250 g) natural unsalted peanut butter, stirred smooth
• 2 cups (480 ml) low-sodium chicken broth, plus more as needed
• 12 oz (340 g) fresh okra, tops trimmed and pods halved crosswise
• 1 small hot chili (piri-piri or bird's eye), sliced
• 1 teaspoon fine salt, or to taste
• 1/2 cup chopped fresh cilantro

Directions

1. Pat the chicken thighs dry and rub with salt, pepper, minced garlic, and lemon juice. Let them sit at room temperature for 15 minutes while you prep the aromatics.
2. Heat the palm oil in a heavy Dutch oven over medium heat until shimmering. Add the chicken thighs skin-side down and brown for 4 to 5 minutes per side until golden. Transfer to a plate and set aside.
3. Pour off all but 2 tablespoons of fat from the pot. Add the onion and cook for 5 to 6 minutes until softened and translucent, scraping up the browned bits from the bottom.
4. Stir in the garlic, ginger, grated tomatoes, red bell pepper, and bay leaves. Cook for 6 to 8 minutes, stirring often, until the mixture thickens and the tomato turns a deep brick color.
5. Whisk the peanut butter with the chicken broth in a separate bowl until completely smooth, then pour into the pot. Return the browned chicken along with any collected juices and bring the stew to a gentle simmer.
6. Cover and simmer for 25 minutes, turning the chicken once, until the meat is nearly tender and the sauce has thickened enough to coat the back of a spoon.
7. Stir in the okra and sliced chili, cover again, and continue to simmer for 12 to 15 minutes until the okra is tender and the chicken pulls easily from the bone.
8. Taste and adjust the salt. If the sauce is too thick, loosen with a splash of broth; if too thin, simmer uncovered for a few minutes to reduce.
9. Remove the bay leaves, scatter the cilantro over the top, and let the stew rest off the heat for 5 minutes before serving hot over steamed white rice or funje.

Cook’s Notes

• If red palm oil is hard to find, substitute with 1 tablespoon of tomato paste plus 1 tablespoon of vegetable oil for similar color, though the authentic nutty flavor will be milder.
• Natural, unsweetened peanut butter is essential; sweetened or hydrogenated brands will make the sauce cloying and grainy.
• Bone-in chicken thighs stay juicy during the long simmer; boneless breasts will overcook and turn dry.
• Add the okra late in the cooking so it keeps its bright flavor and the stew does not turn overly slimy.
• The stew tastes even better the next day once the peanut and palm oil flavors have had time to meld.

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