Angolans love Muamba de Galinha and who would not love a chicken stew. This stew has Portuguese origins and in 2011, it placed tenth in CNN World’s 50 Most Delicious Foods. Chicken Muamba is basically cooking chicken in palm oil with vegetables spiced with garlic and hot pepper. The national dish of Angola has amazing flavors that would have you asking for more.
If you are new to palm oil, Muamba is the fruit of the African Palm from which the oil is extracted. It behaves a bit like coconut oil as it congeals into a semi-solid state around 25ºC. The oil has a distinct flavor that cuts through the entire stew beautifully. This beloved dish is popular in Central Africa and is perfect for a weeknight meal.
Serves: 4 people Prep Time: 30 minutes Cooking Time: 60 minutes
- 4 chicken legs each halved into thighs and drumsticks
- 1 juice of one lemon or 3 tablespoons of lemon juice
- 2 tsp paprika smoked
- 1 clove garlic
- 1 tsp cayenne pepper
- 1 scotch bonnet
- 3 heaped tbsp palm oil approx 50g – 60g
- 3 tbsp olive oil extra virgin
- 2 tomatoes roughly chopped
- 100 ml chicken bouillon
- 1 onion finely chopped
- 1 tbsp tomato concentrate
- 4 bay leaves
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- Mix the lemon juice and 1 tablespoon of olive oil with the spices – paprika, garlic, cayenne pepper, salt and pepper,. Coat the chicken with the marinade and allow to marinate for 15 – 30 minutes.
- Add 1 tablespoon of olive oil and 1 heaped tablespoon of palm oil to a pan. When hot, fry the chicken till brown for about 2 – 3 minutes per side. Remove and set aside.
- In the same pan, add the remaining 2 tablespoons of palm oil and 1 tablespoon of olive oil, and fry the chopped onions for a few minutes. Then add the chopped tomatoes and fry for a further 3 minutes. Add the chicken stock, and bay leaves and bring to a boil. Add the chicken to the pot and season to taste with some salt and pepper.
- Reduce the heat to medium and allow the sauce to simmer covered for 60 minutes.
- Lemon Juice is an acid, and so, for the chicken marinade, place the olive oil and lemon juice in a small covered bowl and shake vigorously to emulsify the oils with the acid. Alternatively, you can use a blender.
- Use a non-reactive container for the marinating. I prefer glass bowls, but stainless steel or re-sealable zip lock bags will do just fine. Do not use aluminium bowls as aluminium reacts with acids and will change the color and flavor of your food…NOT GOOD!