Angolan Chicken Stew | Muamba de Galinha


Serves 4

Muamba de Galinha gets its unique flavor from Red Palm Oil. This spicy stew tastes great with yuca, or serve over rice.

Ingredients:

1 lemon, juiced
4 garlic cloves, crushed
1/2 tsp salt
1 1/2 tsp chili powder
1 chicken cut into quarters
1/2 cup red palm oil
3 onions, diced
1 whole chili pepper
3 tomatoes, quartered
1 lb pumpkin cut into 1.5″ cubes
1 cup chicken broth
1/2 lb frozen okra

Method:

1. Mix lemon juice, 2 garlic cloves, salt, and chili powder and rub on the chicken and marinate for one hour (or up to one night).

2. In a large pot heat oil. Brown chicken on all sides. Avoid crowding. Do this is in several batches if you have to.

3. Add onions, remaining garlic, chili pepper, and tomatoes. Bring to a simmer and cover.

5. Cook on low for about 1 hour, or until chicken is tender.

6. Add squash, chicken stock and okra. Cook for 15 minutes or until everything is tender. Serve hot.

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Muamba de Galinha gets its unique flavor from Red Palm Oil. This spicy stew tastes great with yuca, or serve over rice.Angolan Chicken Stew | Muamba de Galinha
Servings Prep Time
4people 15minutes
Cook Time
1 1/4hours
Servings Prep Time
4people 15minutes
Cook Time
1 1/4hours
Ingredients
Instructions
  1. Mix lemon juice, 2 garlic cloves, salt, and chili powder and rub on the chicken and marinate for one hour (or up to one night).
  2. In a large pot heat oil. Brown chicken on all sides. Avoid crowding. Do this is in several batches if you have to.
  3. Add onions, remaining garlic, chili pepper, and tomatoes. Bring to a simmer and cover.
  4. Cook on low for about 1 hour, or until chicken is tender.
  5. Add squash, chicken stock and okra. Cook for 15 minutes or until everything is tender.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

2 Comments

  1. Grab your whetstones for this one! Dicing a pumpkin is not for folks with dull knives or weak wrists. Turns out a pumpkin is a large veggie with a tough skin. I always though pumpkin was a paste that grew in cans!

    I was a bit tenative about this one because red palm oil is supposed to be very unique, so I actually had a pizza in reserve just in case. Turns out there was no need. The kids thought this one was OK, and my wife loved it!

    It does have a very unique taste becase of the oil, but it’s a subtle one, and that’s the whole point of this project right? If it just tasted like chicken soup it wouldn’t be as much of an adventure.

    I thought the mix of flavors was perfect, and it was really fun working with new ingredients. I even had fun dicing the pumpkin.

    Thanks a million Sasha for providing (and testing) all of these greate recipes. I highly recommend starting the Global Table challenge to anyone who likes to cook. I’ve had a blast with every one of these!

  2. Pingback: 15 of Africa’s favorite dishes | Afroasiaconnect

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