Moamba de Ginguba (Angolan Peanut Stew)
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The Tale of Moamba de Ginguba (Angolan Peanut Stew)
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Moamba de ginguba, a rich peanut stew, reflects Angola's Bantu culinary heritage, built on native African groundnuts (ginguba) that predate European contact, later cooked with chicken or fish introduced through Portuguese colonial trade. It's widely considered one of Angola's national dishes.
Ingredients
Scale:· 6 servings
- 2 lbs chicken thighs or beef chunks
- 1 cup raw peanuts, roasted and ground
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 1/4 cup palm oil
- 1 chili pepper, minced
- 2 cups pumpkin or squash, cubed
- Salt to taste
- Cooked rice or funge for serving
Instructions
- 1Season the meat with salt and brown it in palm oil in a heavy pot until golden on all sides.
- 2Remove the meat and sauté the onion and garlic in the same pot until softened.
- 3Stir in the chopped tomatoes and chili and cook until they break down into a sauce.
- 4Return the meat to the pot, add enough water to cover, and simmer covered for 25 minutes.
- 5Stir the ground roasted peanuts into the stew until fully incorporated and the sauce thickens.
- 6Add the cubed pumpkin and continue simmering for 15 to 20 minutes until the meat and pumpkin are tender.
- 7Adjust seasoning with salt and add a splash of water if the stew becomes too thick.
- 8Serve hot over rice or with funge.
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