[Foodie Friday] How to prepare Angola’s delicious national dish, Muamba de Galinha

Francis Akhalbey Mar 16, 2018 at 10:24am

March 16, 2018 at 10:24 am | Foodie Friday

Francis Akhalbey

Francis Akhalbey | Content Manager

March 16, 2018 at 10:24 am | Foodie Friday

Muamba de Galinha -- Photo Credit: receitasnarede.com

On today’s instalment of #FoodieFriday, we spotlight the most popular dish in Angola, Muamba de Galinha. This delicious and spicy chicken stew is prepared with palm oil, okra, garlic, chilli, tomatoes, onions and spices. It is usually served with pirão or funge (a traditional Angolan dish made with cassava maize or flour).

Muamba de Galinha with pirão — Photo Credit: receitasnarede.com

Check out the recipe courtesy africanbites.com. Be sure to give it a try this weekend if you want to try something new in the kitchen!

Ingredients

  • 3 – 3 1/2 pound chicken cut into pieces
  • Juice ½ lemon optional
  • 1 teaspoon white pepper
  • 1 teaspoon minced garlic
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon chicken bouillon powder
  • ¼ cup canola oil
  • ¼ cup palm oil
  • 4-5 garlic minced
  • 2-3 onions sliced
  • 2 tomatoes diced
  • 1 teaspoon white pepper
  • 1 teaspoon smoked paprika
  • Whole hot pepper pierced chilli, Scotch bonnet
  • ½ -1 pound butternut squash cut into large cubes
  • 18-20 Okra sliced in half
  • 2 cups or more chicken broth or water
  • Salt to taste

Instructions

  1. Place chicken in a large bowl or saucepan, rub with lemon juice
  2. Then add salt, garlic, white pepper and chicken bouillon
  3. Mix chicken with a spoon or with hands until they are well coated, set aside.
  4. When ready to cook, heat up large saucepan with palm and canola oil, then add chicken, brown both sides for about 4-5 minutes.
  5. Add garlic, chili pepper and smoked paprika, stir for about a minute then add onions and tomatoes, sauté 2-3 minutes until onions is translucent.
  6. Add chicken stock if necessary to prevent any burns
  7. Next, add chicken stock or water (about 2 cups or enough to cover chicken. Add chicken bouillon, and squash. Bring to a boil and let it simmer until sauce thickens, it might take about 20 or more depending on the type of chicken used. Throw in okra, continue cooking until desired texture is reached about 5 minutes or more
  8. Adjust for salt, pepper and stew consistency.
  9. Serve warm with Cornmeal mash or rice.

 

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