Angolan Egg Stew (muamba De Ovo)
Angolan Egg Stew, also known as Muamba de Ovo, is a flavorful and comforting dish that is popular in Angolan cuisine. This stew is made with hard-boiled eggs cooked in a rich and aromatic tomato-based sauce, seasoned with a blend of spices and herbs.
Ingredients
- 6 hard-boiled eggs
- 2 tablespoons palm oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 cups vegetable broth
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat the palm oil over medium heat. Add the chopped onion and sauté until softened.
- Add the minced garlic and diced red bell pepper to the skillet. Cook for a few minutes until the pepper is tender.
- Stir in the diced tomatoes, paprika, cumin, coriander, cayenne pepper, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a simmer.
- Gently add the hard-boiled eggs to the skillet, spooning the sauce over them. Simmer for 10-15 minutes to allow the flavors to meld.
- Once the stew has thickened slightly and the eggs are heated through, remove from heat.
- Serve the Muamba de Ovo hot, garnished with fresh cilantro. Enjoy with rice or crusty bread.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 220 per serving
- Protein
- 15g
- Carbohydrates
- 10g
- Fat
- 14g
Supplies
Large skillet Wooden spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Angolan Egg Stew with a side of fluffy white rice or crusty bread to soak up the flavorful sauce.
Tips & tricks
For added depth of flavor, you can also add a splash of coconut milk to the stew.
Cost
$10