Best Moamba Stew By Frank And Lula Koscheka Recipes

MUAMBA DE GALINHA (ANGOLAN CHICKEN STEW)

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.

CONGO CHICKEN MOAMBE (STEW)

Steps:

• Place chicken in a 6 quart soup pot with water to cover; add salt and pepper.
• Bring to a boil, lower to simmer and cook for 1 to 1 1/2 hours.
• Remove chicken and reserve 1 1/2 cups of the chicken broth.
• In another pan, saute cayenne pepper, onion, nutmeg, tomato sauce and butter for 3 minutes.
• To the pan, add the cooked chicken and the 1 1/2 cups of reserved broth and simmer covered for 15 minutes.
• Add peanut butter to thicken, place in a 350 degree F. oven for 30 minutes, uncovered.
• Serve warm with cooked rice.

MOAMBA STEW BY FRANK AND LULA KOSCHEKA

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.