This dish, like the popular Caldeirada de Peixe (fish stew) reveals the strong influence of Portuguese cuisine on this former colony, and is considered one of Angola’s national food treasures.Also known as chicken muamba, this is a spicy, somewhat oily stew made with with palm oil or palm butter, garlic, chilis and okra. Variations of chicken muamba, such as poulet moambé, are to be found all over the Congo River region, where it’s often served with cassava leaves and white rice.Another variation, nyembwe chicken, is the national dish of Gabon, where it is made with palm or macadamia nuts. Being so rich and spicy, chicken muamba is a good accompaniment to central African starchy porridges considered bland by western palates: funge, fufu and ugali.Caldeirade de Cabrito is another of Angola’s favorite dishes; this goat or kid stew is cooked with potatoes, wine and tomatoes and often eaten to celebrate Independence Day on November 11.
