Angolan Cassava Stew (muamba De Mandioca)
Angolan Cassava Stew, also known as Muamba de Mandioca, is a traditional dish from Angola that is hearty, flavorful, and perfect for a comforting meal. This stew is made with cassava, also known as yuca, and a delicious blend of spices and protein, creating a satisfying and aromatic dish.
Ingredients
- 2 lbs cassava, peeled and cut into chunks
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 tomatoes, chopped
- 1 lb chicken thighs, cut into pieces
- 1 cup chicken broth
- 1/4 cup palm oil
- 1 tsp paprika
- 1/2 tsp ground black pepper
- Salt to taste
Instructions
- In a large pot, heat the palm oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the diced red bell pepper and chopped tomatoes, and cook for 5 minutes.
- Add the chicken pieces to the pot and brown them on all sides.
- Pour in the chicken broth and add the cassava chunks to the pot.
- Season with paprika, black pepper, and salt to taste.
- Cover the pot and simmer for 45-50 minutes, or until the cassava is tender and the chicken is cooked through.
- Adjust the seasoning if needed and serve the Muamba de Mandioca hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 20g
- Carbohydrates
- 45g
- Fat
- 10g
Supplies
Large pot Cutting board Knife Wooden spoon
Tools
Stove Measuring cups and spoons
Serving suggestions
Serving Suggestions: Muamba de Mandioca is traditionally served with rice or funge, a popular Angolan side dish made from cassava flour.
Tips & tricks
Tips: If you prefer a spicier stew, you can add some chopped chili peppers or hot sauce to the Muamba de Mandioca for an extra kick.
Cost
$15