Angola: Muamba de Galin (Angolan spicy chicken and vegetables)Print
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Chicken, cut into serving pieces — 3 to 4 pounds
Red chili peppers, seeded and finely chopped — 2 or 3
Garlic, minced — 3 cloves
Salt and pepper — to season
Red palm oil — 1/4 cup
Onions, chopped — 2
Tomatoes, crushed — 2 cups
Pumpkin or winter squash, peeled and diced — 1 pound
Okra, cut into rounds — 1/2 pound
Palm soup base (optional, see variations) — 1 1/2 cups
Add the chicken, chile peppers, garlic, salt and pepper to
a large bowl and set aside to marinate for 30 minutes to an
Wipe the marinade from the chicken, reserving the marinade.
Heat the palm oil in a large pot and brown the chicken on
both sides. Set aside.
Add the onions to the oil and saute until wilted and
translucent. Add the reserved marinade and tomatoes and
simmer for about 5 minutes. Stir in the reserved chicken,
pumpkin, okra and palm soup base and bring to a boil.
Reduce heat to medium-low and simmer for 20 to 25 minutes,
or until the chicken is cooked through. Adjust seasoning
with salt and pepper and serve with cassava funge (see fufu
recipe variations) or rice.