Muamba De Galinha Angolan Chicken Stew Recipes

MUAMBA DE GALINHA (ANGOLAN CHICKEN STEW)

Muamba De Galinha (Angolan Chicken Stew) image

This is the national dish of Angola, at least according to Wikipedia. It gets is characteristic flavor from red palm oil which gets its color from lycopene. It is also antioxidant rich and studies have shown it can help prevent heart disease by regulating the balance between good and bad cholesterol. You can find it in health food stores. Serve this dish with boiled yuca (cassava) or over rice. Prep time does not include marinating time.

Provided by threeovens

Categories Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons fresh lemon juice (1 lemon)
4 garlic cloves, crushed
1/2 teaspoon salt
1 1/2 teaspoons chili powder
1 chicken, quartered
1/2 cup red palm oil
3 onions, chopped
1 chili pepper, left intact
3 tomatoes, quartered
1 lb butternut squash or 1 lb pumpkin, cut into 1 1/2-inch cubes
1 cup chicken broth
1/2 lb frozen okra, thawed

Steps:

Combine lemon juice, 2 of the garlic cloves, salt, and chili powder; rub all over chicken and marinate at least 1 hour up to overnight.
Heat oil in a Dutch oven, over medium heat, and brown chicken on all sides, in batches, if necessary.
Add onion, remaining garlic, chili pepper and tomatoes; bring to a boil, cover, reduce heat, and simmer until chicken is tender, about 1 hour.
Add squash, chicken broth, and okra; coom until vegetables are tender, about 15 minutes.
Serve with boiled yuca or over rice.

MUAMBA DE GALINHA (CHICKEN MUAMBA)

Muamba De Galinha (Chicken Muamba) image

This recipe is from http://international-grub.blogspot.com/2009/09/angola-muamba-de-galinha.html Wikipedia says that Muamba de Galinha is the national dish of Angola If you have 250ml canned palm soup base ('sauce graine' or 'noix de palme') or home-made nyembe sauce you can add it to this dish.

Provided by loranne_bronze22

Categories Whole Chicken

Time 1h15m

Yield 1 recipe, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 whole chicken, cut into serving-sized pieces
1 lemon
250 ml palm oil (or groundnut oil with 2 tsp paprika)
3 onions, chopped
2 garlic cloves, minced
1 scotch bonnet pepper (or other chilli pepper, left whole and removed after cooking for a mild dish, or chopped, seeds remo)
3 tomatoes, quartered
1 butternut squash (or sweet pupmkin de-seeded, peeled and cut into bite-sized pieces)
20 okra (small, tender, washed and 'topped and tailed')
1 ml salt (to taste)

Steps:

Squeeze the lemon juice over the chicken and allow to marinate for about an hour.
Add the oil to a deep frying pan and heat on high heat.
Place the chicken in the pan and brown on all sides then add the onion, garlic, whole chilli and tomato. Stirring occasionally, cook over medium heat for about half an hour then add the squash and cook for an additional 15 minutes before adding the canned palm soup base and the okra.
Simmer for a few minutes until the okra is tender, season and serve with rice or a maize-based fufu.

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