Muamba De Galinha (Angolan Chicken Stew)
Angola
Cuisinier en devenir
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Muamba de galinha is the dish most often named as Angola's national one, and it earns the title by being the clearest single statement of what Angolan cooking is. Chicken marinated in garlic and paprika, seared in red palm oil, simmered with onion, tomato and hot pepper, thickened with okra and given body by squash. The palm oil is not a background ingredient. It is what turns the stew the deep orange that muamba is recognised by, and it carries a specific flavour that no other fat provides. Angolans call it dendem or red oil, and a muamba made with anything else is a chicken stew rather than a muamba. The name itself points somewhere older. Muamba refers to a family of dishes built on palm across Angola and the wider Congo basin, of which muamba de galinha is the chicken version and muamba de ginguba the groundnut one. The Portuguese in the name is only the galinha. It is eaten with funge, the cassava porridge, or with rice, and the version here serves it with cassava tossed in lemon and garlic, which is a contemporary treatment of a very old accompaniment.
Muamba names a family of palm based dishes across Angola and the wider Congo basin, of which muamba de galinha is the chicken preparation. The oil palm, Elaeis guineensis, is indigenous to West and Central Africa and its fruit has been processed there for several thousand years.
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Mince the garlic and mix the herbs and spices into the olive oil. Zest and squeeze the lemon into it.
Coat the chicken in the marinade and leave in the fridge for an hour.
Peel the cassava and cut into pieces. Boil until just tender, then drain.
Mince the garlic for the cassava and mix it with the lemon and salt in the olive oil. Toss the drained cassava through it.
Sear the chicken legs in a saucepan until golden brown, then remove from the pan.
Peel and cube the butternut squash, dice the onions, mince the garlic, roughly dice the tomatoes and halve the okra.
Heat the red palm oil in the same saucepan.
Fry the onions and garlic until translucent.
Add the spices and fry for 30 seconds.
Add the tomatoes and fry until just soft.
Return the chicken to the pan with the butternut squash.
Add water to just cover the chicken and squash, and season lightly with salt.
Bring just to the boil, then simmer for 30 minutes until the gravy thickens lightly.
Add the okra on top and cook for 2 to 3 minutes until just tender.
Season again if needed, and serve with the lemon and garlic cassava.
Notes personnelles de Chef Donkey4 avis
Abeg three red onions is key for this stew, gave the palm oil base such a rich sweet taste. Was a bit skeptical about tossing the boiled cassava in lemon garlic oil first but e make sense sha. My chilli powder was a bit too strong though so it masked the paprika flavour.
Made this yesterday with fresh halal chicken legs. Searing the meat after marinading in that chilli and garlic oil made the skin brown nicely before adding to the palm oil and sliced red onions. My brothers finished the whole pot, cassava was soft oo.
Chale, the lemon zest in the marinade gave the chicken legs such a nice fresh bite before searing. Only thing is 30 mins cook time was too short for the meat to fall off the bone properly, had to leave it on low heat for extra 20 mins paa.
Left the chicken to marinate in the smoked paprika and lemon overnight instead of just one hour. Got proper red palm oil from Rye Lane market here in Peckham. That garlic lemon oil tossed through the boiled cassava at the end balanced the richness of the palm oil so well, e sweet o!