Palm-nut oil comes from the fruit of the oil palm tree, which grows across tropical West and Central Africa. The oil is a deep, almost brick-red colour when raw, giving muamba its distinctive golden hue. People have been cooking with palm oil in Angola for thousands of years.
To make muamba, pieces of chicken are marinated in garlic and chilli, then cooked slowly in palm-nut oil with okra (a green vegetable with a slightly sticky texture) and sometimes butternut squash. The result is a thick, aromatic stew that fills the kitchen with incredible smells.
Muamba de galinha is always served with funje or rice. The combination is a perfect balance — the plain, soft funje soaks up the rich, deeply flavoured stew. At celebrations, weddings and family gatherings across Angola, muamba is the dish that brings everyone to the table.