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Homemade Muamba de Galinha is a dish you simply cannot miss. The aromatic Angolan chicken stew is a perfect weeknight meal.
For those who are new to this dish, Muamba de Galinha is considered Angola’s national dish. It’s traditionally made with chicken marinated in garlic, paprika, and salt, then seared in red oil—a blend of palm oil. The stew is then simmered with onions, and hot peppers, and thickened with okra, creating a beautifully balanced dish.
Why Muamba de Galinha is Perfect for You
If you’ve never tried cooking with palm oil before, this is the perfect recipe to start with. The dish is easy to prepare, yet the flavors are complex and deeply satisfying. Making this dish at home allows you to control the ingredients, ensuring a healthy and delicious meal for your family.
Cooking Tips for Perfect Muamba de Galinha
When searing the chicken, marinating it with garlic, paprika, and salt beforehand is highly recommended. This ensures that the chicken remains juicy and tender. However, if you’re in a hurry, you can skip the marination and simply season with salt and pepper before searing. The result will still be delicious!
Muamba De Galinha (Angolan Chicken Stew)
Ingredients
For Chicken Marinade
- 4-6 chicken legs
- 30ml olive oil
- 3 cloves garlic
- 1 tsp smoked paprika
- 1 tsp chilli powder
- 1 lemon zest & juice
- Sea salt
For Stew
- 3 tbsp red palm oil (very important as this gives it its distinctive flavour)
- 10 okra
- 1 butternut squash
- 3 red onions
- 3 cloves garlic
- 1 tsp smoked paprika
- 1 tsp chilli powder
- 2 large ripe tomatoes
- Sea salt to taste
For Cassava
- 1 kg cassava
- 3 cloves garlic
- 1 lemon zest & juice
- 30 ml olive oil
- Sea salt to taste
Instructions
For Marinade
- Mince garlic
- Mix all herbs and spices into the oil
- Zest and squeeze lemon
- Coat chicken in the marinade
- Leave in the fridge for an hour
For Cassava
- Peel cassava (see video)
- Cut into desired pieces
- Boil till just tender
- Mince garlic
- Mix garlic, lemon and salt in oil
- Drain the cooked cassava
- Toss cassava into lemon and garlic oil
For Stew
- Sear chicken legs in a saucepan till golden brown then remove from pan
- Peel and rough cube the butternut squash
- Peel and dice onions
- Mince the garlic
- Rough dice the tomatoes and set aside
- Cut okra in half and set aside
- Heat palm oil in the same saucepan
- Fry onions and garlic till translucent
- Add spices and fry for 30 seconds
- Add tomatoes and fry till just soft
- Now add chicken and butternut squash
- Add water to just cover the chicken and squash
- Season lightly with salt
- Bring just to boil then simmer for 30 minutes and reduce till gravy thickens lightly.
- Add okra on the top and cook for 2-3minutes till okra is just tender
- (Season again with salt if needed)
- Enjoy with a side of lemon and garlic cassava
