Moamba de Ginguba

Name: Moamba de Ginguba
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Angolan
Ingredients: 1 whole chicken, cut into pieces; 1 cup roasted peanuts, ground to paste; 3 tbsp palm oil; 2 onions, chopped; 4 cloves garlic, minced; 3 tomatoes, chopped; 2 hot peppers; 1 cup chicken broth; Salt

Moamba de Ginguba (moh-AHM-bah deh jin-GOO-bah)

Chicken in Peanut Sauce

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 564 kcal

Chicken pieces braised in a velvety ground peanut sauce enriched with palm oil, garlic, and chili. The peanut butter melts into the broth creating a thick, nutty gravy.

Nutrition & Info

Protein 42.0g

Carbs 18.0g

Fat 36.0g

Protein Carbs Fat

Dietary

gluten-free dairy-free

Allergen Warnings

⚠ peanuts

Equipment Needed

heavy pot wooden spoon blender or mortar

Presentation Guide

Vessel: deep serving bowl

Garnishes: roasted peanuts, palm oil drizzle

Accompaniments: funje, white rice

Ingredients

1 whole chicken, cut into pieces
1 cup roasted peanuts, ground to paste
3 tbsp palm oil
2 onions, chopped
4 cloves garlic, minced
3 tomatoes, chopped
2 hot peppers
1 cup chicken broth
Salt

Instructions

1
Season chicken with salt. Brown in palm oil in a heavy pot, then set aside.
2
Saute onions and garlic in the same pot until soft.
3
Add tomatoes and cook until they form a thick paste.
4
Stir in ground peanut paste and chicken broth. Mix until smooth.
5
Return chicken to pot. Add hot peppers. Cover and simmer 40 minutes until chicken is tender.
6
Adjust seasoning and serve over funje or rice, garnished with roasted peanuts.

💡

Did You Know?

Ginguba is the Kimbundu word for peanut, and Angola is one of the birthplaces of peanut-based sauces in African cuisine.

Chef's Notes

Equipment Tips

heavy pot
wooden spoon
blender or mortar

Garnishing

roasted peanuts, palm oil drizzle

Accompaniments

funje, white rice

The Story Behind Moamba de Ginguba

Moamba de ginguba connects Angola to the broader West and Central African tradition of peanut stews. Peanuts, brought from Brazil during the colonial exchange, thrived in Angolan soil and became a kitchen staple. The combination of peanut paste with palm oil creates a distinctively Angolan flavor profile found nowhere else. This dish is especially popular in the interior provinces where peanuts are a major crop.

🕐 Traditionally enjoyed lunch, family celebrations 📜 Origins: Pre-colonial Central African

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