Angolan Muamba de Galinha
A flavorful chicken stew known for its distinguishing ingredient – red palm oil, which gives it a unique aroma and taste.
Ingredients
- ½ Salt
- 2 lbs chicken
- Chicken stock
- 1 cup red palm oil
- 3 onions chopped
- 1 cup Chicken broth
- 2 chili pepper whole
- 2 garlic cloves minced
- 2 tbsp lemon juice optional
- 3 tomatoes chopped (optional)
- 12 small, tender okra washed, ends removed
- 1 eggplant peeled, cut into pieces, soaked in salted water, rinsed and drained
- 1 cup canned palm soup base, also called "sauce graine" or "noix de palme" or homemade moambé or nyembwe sauce, or palm butter (Optional)
Instructions
- Squeeze lemon juice over the chicken. You can also marinate the chicken with a mixture of lemon juice, minced garlic, chopped chile pepper, and salt. Allow it to marinate for 30 minutes to an hour.
- Over medium heat, bring the red palm oil to cooking temperature in a deep skillet or Dutch oven. Add the chicken and cook it on all sides until it is slightly browned.
- Add the onion, garlic, chili pepper, and tomatoes. Stirring occasionally, add the chicken broth and cook over medium heat for about 30 minutes until the chicken is nearly done.
- Add the eggplant and cook for an additional ten to fifteen minutes. Then stir in the canned palm soup base (if desired) and add the okra.
- Add the chicken stock, Give the stew a stir, and gently simmer for a few minutes -- until the okra is tender.
- Serve hot with rice
Video
Nutrition
Serving: 1gCalories: 168.8kcalCarbohydrates: 15.9gProtein: 15.5gSaturated Fat: 1.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.2gCholesterol: 30.2mgSodium: 536.8mgPotassium: 655.2mgFiber: 3.6gSugar: 3.4gCalcium: 42.5mgIron: 2.2mg