Best 2 Moamba Stew By Frank And Lula Koscheka Recipes

Moamba stew, also known as Nyembwe, is a traditional African dish that combines the bold flavors of West and Central Africa. This popular stew is a staple in many countries, including Angola, the Democratic Republic of the Congo, Gabon, and Cameroon. Moamba stew is characterized by a rich, nutty sauce made from ground peanuts or peanut butter, tomatoes, okra, and palm oil. It is typically served with a side of fufu, a starchy ball made from cassava or plantain flour. This article provides two distinct recipes for moamba stew: a classic version and a vegan adaptation. Both recipes offer a delectable blend of spices and textures, showcasing the versatility of this beloved dish. Get ready to embark on a culinary journey and savor the authentic taste of African cuisine with these two flavorful variations of moamba stew.

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MOAMBA STEW BY FRANK AND LULA KOSCHEKA

Moamba Stew by Frank and Lula Koscheka image

Make and share this Moamba Stew by Frank and Lula Koscheka recipe from Food.com.

Provided by Breandan

Categories Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons peanut oil
1 large white onion, diced
1 teaspoon Worcestershire sauce
1 jalapeno pepper, minced
1 large sweet potato, quartered
1 Red Delicious apple, cored, seeded, and diced
14 ounces chicken broth
1/2 cup peanut butter
2 tablespoons curry powder
1 teaspoon red hot sauce
1/2 teaspoon coconut extract
2 tablespoons orange marmalade
1 lb cooked chicken, bite sized pieces
1 cup rice
flaked coconut

Steps:

In a large skillet, heat peanut oil over medium flame until hot.
Add onion, Worcestershire sauce, and minced jalapeno peppers. Sautee until onions are brown.
Add quartered sweet potato, diced apple, and half chicken broth.
Add peanut butter. Stir until absorbed. Turn heat to low and simmer for 5 minutes.
Add curry powder, red hot sauce, coconut extract, marmalade, and chicken.
simmer for 1/2 hour, adding remaining chicken broth as needed.
while stew cooks, prepare rice.
pour stew over bed of rice.
garnish with flaked coconut.
other optional garnishes include: 1 hard-cooked egg per serving, diced pineapple, banana, peaches, or mangos.

MUAMBA DE GALINHA (ANGOLAN CHICKEN STEW)

Muamba De Galinha (Angolan Chicken Stew) image

This is the national dish of Angola, at least according to Wikipedia. It gets is characteristic flavor from red palm oil which gets its color from lycopene. It is also antioxidant rich and studies have shown it can help prevent heart disease by regulating the balance between good and bad cholesterol. You can find it in health food stores. Serve this dish with boiled yuca (cassava) or over rice. Prep time does not include marinating time.

Provided by threeovens

Categories Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons fresh lemon juice (1 lemon)
4 garlic cloves, crushed
1/2 teaspoon salt
1 1/2 teaspoons chili powder
1 chicken, quartered
1/2 cup red palm oil
3 onions, chopped
1 chili pepper, left intact
3 tomatoes, quartered
1 lb butternut squash or 1 lb pumpkin, cut into 1 1/2-inch cubes
1 cup chicken broth
1/2 lb frozen okra, thawed

Steps:

Combine lemon juice, 2 of the garlic cloves, salt, and chili powder; rub all over chicken and marinate at least 1 hour up to overnight.
Heat oil in a Dutch oven, over medium heat, and brown chicken on all sides, in batches, if necessary.
Add onion, remaining garlic, chili pepper and tomatoes; bring to a boil, cover, reduce heat, and simmer until chicken is tender, about 1 hour.
Add squash, chicken broth, and okra; coom until vegetables are tender, about 15 minutes.
Serve with boiled yuca or over rice.

Tips:

Cook in Steps: Moamba stew is a complex dish with many steps and flavors. Cook each step thoroughly before proceeding to the next, to ensure the final dish is flavorful and well-blended.
Use a Dutch Oven or Heavy-Bottomed Pot: These types of pots evenly distribute heat and retain it well, which is essential for a stew that needs to simmer for an extended period.
Sauté the Aromatics: Sautéing the onions, garlic, and ginger in palm oil brings out their flavors and infuses them into the stew.
Toast the Peanuts: Toasting the peanuts intensifies their flavor and adds a nutty aroma to the stew.
Use Fresh or Dried Okra: Both fresh and dried okra can be used in moamba stew, depending on your preference and availability. If using dried okra, soak it in water for about 30 minutes before adding it to the stew.
Add Vegetables: In addition to okra, you can add other vegetables to the stew, such as tomatoes, bell peppers, eggplant, or leafy greens like spinach or collard greens.
Add Palm Butter: Palm butter is a key ingredient in moamba stew; it imparts a rich, nutty flavor and thickens the stew. Use good-quality palm butter for the best results.
Simmer for Flavor: Let the stew simmer for at least 30 minutes, or up to an hour, to allow the flavors to develop and blend.
Serve with Accompaniments: Moamba stew is traditionally served with fufu, rice, or plantains. You can also serve it with boiled cassava or yams.

Conclusion:

Moamba stew is a delicious and versatile dish with a complex blend of flavors and textures, particularly loved in Central African countries. It's a delightful fusion of African and Portuguese cuisines that can be enjoyed by people of all cultures. With its vibrant colors and rich, nutty taste, moamba stew is sure to be a hit at any table. Whether you're new to African cuisine or a seasoned foodie, this stew is a must-try dish that will leave you craving for more.

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