Muamba de Peixe

Muamba de Peixe is a savory Angolan fish stew, rich in flavor and tradition. Made with fresh fish, red palm oil, tomatoes, okra, and spices, this dish is a seafood variation of the beloved Moamba de Galinha. With its deep flavors and smooth texture, it’s a staple in Angolan cuisine, often served with funge (cassava porridge) or rice.

Ingredients

• 2 lbs (900g) firm white fish (tilapia, snapper, or catfish), cut into chunks
• 3 tbsp (45ml) red palm oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 medium tomatoes, chopped
• 1 cup (240ml) fish stock or water
• 1 cup (150g) okra, sliced
• 1 bell pepper, diced
• 1 tbsp (15ml) lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp chili flakes (optional)

Instructions

1. Marinate the Fish

   Rub the fish with lemon juice, salt, black pepper, and paprika. Let it sit for 15–20 minutes.

2. Sauté the Aromatics

   Heat palm oil in a large pot over medium heat. Add onions and garlic, sautéing until fragrant.

3. Cook the Base

   Stir in chopped tomatoes and bell pepper, cooking for about 5 minutes until softened.

4. Add the Fish and Stock

   Pour in the fish stock and gently place the fish pieces into the pot. Simmer for 15–20 minutes, allowing the flavors to meld.

5. Add the Okra

   Stir in the okra and cook for another 5–10 minutes until tender. For a thicker stew, simmer a bit longer.

Serving

Muamba de Peixe is best enjoyed with funge (cassava porridge), rice, or boiled yams. Garnish with fresh herbs or extra lemon juice for a refreshing touch.

This hearty and nutritious Angolan fish stew brings together the bold flavors of the sea, the richness of palm oil, and the natural sweetness of vegetables. Whether you're a seafood lover or a fan of African cuisine, Muamba de Peixe is a delicious dish worth trying!