Muamba de Galinha (Seitan) and Funge {Angola}

You may have noticed the African kick I’m on.  Chad, South Africa, Tunisia, and São Tomé and Príncipe.  I’m sticking with it.  Today’s post is Angola, and tomorrow’s is Cameroon.  If you’re worried I’ll exhaust all of the African countries too quickly, put your mind at ease.  There are 54 countries on the continent.

Muamba de Galinha is actually chicken stew.  I’ve really been enjoying seitan as a protein replacement lately, and think it works best in the place of stewed meats.  Thus, Muamba de Seitan.

Stews typically don’t thrill me, to be honest.  So I was surprised by how much I liked this one.

It comes full of garlic, chili peppers, onions, tomatoes, squash, and okra.  There’s also a bit of lemon juice, palm oil, and and chili powder.  Typically, this would be made with a palm soup base, but I wasn’t able to get my hands on any in time.  Maybe it would have added more to the dish, but since I’ve never had it before, I didn’t notice it missing.

Curious about the cloud of cornmeal floating in the soup?  That’s my lazy version of funge (it usually has a much better shape than mine).  Funge is the Angolan version of the thick porridge African staple.  Depending upon the country, this porridge might be made of millet, cornmeal, or manioc.  Remember the baton de manioc I made?  That’s another version of the staple porridge.  You’ll see more versions in the upcoming months.  Often, the porridge is used as a scoop for a stew or dish, but as you can see, I’m a creature of habit and have spoons handy.

I preferred the taste of the funge to the baton de manioc, but I have a hunch that I’ll prefer the yam-based fufu even better.

Happy Monday to you.  Meet the work week head on.

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Categories: African Food, Food, Soups, Southern Africa, Vegan, Vegetarian | Leave a comment

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