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

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

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

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

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.

Add the Okra Stir in the okra and cook for another 5-10 minutes until tender. If you like a thicker stew, let it 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!