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
Tried this recipe?Let us know how it was!