Moamba De Galinha

Prepare the Chicken

Rinse the chicken pieces and pat them dry with paper towels. Season with salt and pepper.

Cook the Chicken

In a large pot, heat the red palm oil or vegetable oil over medium heat. Add the chicken pieces and brown on all sides. Remove the chicken and set aside.

Cook the Vegetables

In the same pot, add the finely chopped onion and sauté until soft and translucent. Add the minced garlic and cook for another minute.

Stir in the chopped tomatoes, ground paprika, ground coriander, ground cumin, ground turmeric, and cayenne pepper (if using). Cook for about 5 minutes, until the tomatoes are soft and the spices are fragrant.

Add the Pumpkin and Okra

Add the chopped pumpkin and okra to the pot. Stir well to combine with the tomato mixture.

Simmer the Stew

Return the browned chicken pieces to the pot. Pour in the water or chicken broth and bring to a boil. Reduce the heat and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.

Add the Greens and Peanut Butter

Stir in the chopped spinach or collard greens and the peanut butter. Mix well to combine. Continue to cook for another 10-15 minutes, until the greens are wilted and the peanut butter is well incorporated.

Adjust Seasoning and Serve

Taste the stew and adjust the seasoning with salt and pepper if needed. Serve the moamba de galinha hot with rice, funge, or bread.