Saturday, February 21, 2015

Recipe - Muamba De Galinha (Chicken Stew in Palm Oil)

Muamba De Galinha is a chicken stew in red palm oil and is considered by many to be Angola's national dish.  I can see why they'd want to say as much.  The piri piri was in wonderful balance to the flavor of the red palm oil.  And this had both okra and butternut squash, so I was bound to like it.  Red palm oil very popular in central Africa, Brazil and southeast Asia.  The reddish color is due to the high beta-carotene content.

Apparently there is a palm oil controversy.  When I hear that there is an oil controversy my mind goes directly to fossil fuels.  It's been hailed for superior health benefits, but those are under review.  Regardless, it is a staple and an important source of calories in many poor countries.  And it lends a lot of flavor to Muamba De Galinha, a dish that many feel to be Angola's national dish.

Muamba De Galinha 


  • 3 to 4 pounds of chicken
  • 1 squash or pumpkin, diced
  • 1/2 cup palm oil
  • 2 or 3 onions, diced
  • 3T minced garlic
  • 3T piri piri sauce
  • 1/2 lb frozen cut okra (or fresh)
  • 4 tomato, quartered
  • 1 cup chicken broth


  1. Marinate the chicken in the piri piri sauce, garlic and a little bit of salt and pepper for 30 minutes.
  2. Pour the palm oil into a skillet and heat over medium-high.
  3. Add the chicken and brown on both sides.  Don't overcrowd.  You may need to do this in batches.  I had to do mine in two. 
  4. Remove the chicken and set aside.
  5. Saute the onions in the oil for about 10 minutes.  
  6. Add in the tomatoes and the reserved marinade.  Let this simmer for 5 minutes.
  7. Add the chicken and bring to boil.
  8. Turn to medium-low, cover and cook for about 30 minutes.
  9. Add the broth, squash and okra.  Let simmer for about 25 minutes, or until the vegetables are tender.
  10. Serve with baton de manoicFunge or rice.


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