Chicken Moamba Angolan Stew and Funge
Muamba Chicken Stew and Funge
|Angolan chicken stew and funge|
Angolan food is simple to make good food full of flavor, color and texture. Angolan Chicken Stew, flavored with garlic, hot chillis, pumpkin, okra, cooked in palm oil eaten with Funge classic cassava firm dough.
In Angola, as in other countries of the globe, local products determine the culinary composition of the dishes. In addition, many of its regions, despite belonging to the same country, have their seasoning variations.
Chicken Moamba is a dinner dish that exemplifies Angolan palm oil cooking flavors. Muamba de Galinha is Portuguese Chicken in Muamba sauce with Funge.
Angolan chicken moamba is traditionally eaten on weekends or days reserved for longer cooking times. It is a kind of chicken stew, with palm oil, served with funge that is a typical recipe of Angola made from corn or cassava flour.
As with many African food recipes, it is normal for there to be variations of traditional dishes and Chicken moamba Angolan Chicken Stew is no exception.
|Moamba Angolan Stew|
Chicken Moamba Angolan Chicken Stew Ingredients and Directions.
6 pieces of chicken
2 cups cubed fresh cooking pumpkins
2 large red tomato, diced
4 cups fresh sliced okra
2 white onions, diced
1 cup of canned white beans
1 cup palm oil
5 cloves garlic
Juice of one lemon
1 Maggie vegetable cube
Salt to taste
1 teaspoon chili powder
3 chopped chili peppers
5 cups water
Season chicken with spices, garlic and lemon juice and marinate 2 hours or overnight for maximum flavor. In a large fry pan over medium heat, warm the palm oil, add chicken and vegetables, add the water last. Simmer for 2 hours until chicken is tender. Serve over Funge.
|Rui eating funge with his family in Huambo Angola.|
Funge is an authentic side dish for classic Angolan stews; here is the recipe below. Funge is cooked in boiling water until it reaches a stiff or firm dough-like consistency. The main difference between fufu and Funge is fufu is pounded while Funge is boiled.
Angolan Funge Ingredients and Directions.
1/2 cups cassava flour
1 teaspoon sea salt
2 cups water
Add boiling water in a large bowl; add salt mix ingredients together well. Too much water and your Funge will be thin, too little water and the Funge is too thick. Stirring constantly until thick paste forms. Funge is eaten by out pulling small pieces and squeezing it lightly to form a ball with the dough to scoop sauce. Use Funge in place of your fork and spoon.