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.

Angolan Egg Stew (muamba De Ovo)

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

  1. In a large skillet, heat the palm oil over medium heat. Add the chopped onion and sauté until softened.
  2. Add the minced garlic and diced red bell pepper to the skillet. Cook for a few minutes until the pepper is tender.
  3. Stir in the diced tomatoes, paprika, cumin, coriander, cayenne pepper, salt, and pepper. Cook for 5 minutes, stirring occasionally.
  4. Pour in the vegetable broth and bring the mixture to a simmer.
  5. 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.
  6. Once the stew has thickened slightly and the eggs are heated through, remove from heat.
  7. 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