Muamba Chicken (Muamba de Galinha)
Muamba Chicken aka Muamba de Galinha – An aromatic Angolan Chicken Stew , flavored with garlic , chilli , vegetables and cooked in palm oil. Lip-smacking good and filling weeknight meal!
For a while now, palm oil has had a bad rap- not eco-friendly, contains saturated fat and not good for the body. In the recent years, that theory is quickly changing into palm oil is good for you, and “labeled better for you than butter”.
With all these chattering going on about palm oil, nothing could surprise me more than finding palm oil at Trader Joes.
Yes, you heard right Trader Joes. What!
I just couldn’t believe it! I read the labels again and just had to put it to the taste test. AND folks, it sure is palm oil and their selling point is eco-friendly palm oil. So check it out when you visit your Neighbor hood Trader Joes.
If you are new to pam oil, this is a great recipe to start off with.
Chicken muamba is an extremely popular chicken stew in Central Africa and most would say, it is Angola’s National dish. It is rich with the aromatic flavors of garlic, tons of onions, spiced up with hot pepper and thickened with okra.
Here, the chicken is first marinated with garlic, paprika and salt then seared with in red oil. (I used half palm oil and half canola oil). Then it is simmered with all the other ingredients until the chicken is thoroughly cooked and the flavors come together.
You may substitute butternut squash with pumpkin, or sweet potatoes. I throw in the okra towards the end, because I like the it slightly crunchy and don’t want my soup to be too thick.
When searing chicken, it is best to marinate, however it is not compulsory. You may proceed with salt and pepper.
Enjoy!
Watch How To Make It
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Muamba Chicken (Muamba de Galinha)
Ingredients
- 3 – 3 1/2 pound chicken cut in pieces
- Juice ½ lemon optional
- 1 teaspoon white pepper
- 1 teaspoon minced garlic
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon chicken bouillon powder
- ¼ cup canola oil
- ¼ cup palm oil
- 4-5 garlic minced
- 2-3 onions sliced
- 2 tomatoes diced
- 1 teaspoon white pepper
- 1 teaspoon smoked paprika
- Whole hot pepper pierced chili, Scotch bonnet
- ½ -1 pound butternut squash cut into large cubes
- 18-20 Okra sliced in half
- 2 cups or more chicken broth or water
- Salt to taste
Instructions
- Place chicken in a large bowl or saucepan, rub with lemon juice ,
- Then add salt, garlic, thyme, white pepper and chicken bouillon.
- Mix chicken with a spoon or with hands until they are well coated, set aside.
- When ready to cook, heat up large saucepan with palm and canola oil, then add chicken, brown both sides for about 4-5 minutes.
- Add garlic, chili pepper and smoked paprika, stir for about a minute then add onions and tomatoes, sauté 2-3 minutes until onions is translucent.
- Add chicken stock if necessary to prevent any burns
- Next add chicken stock or water (about 2 cups or enough to cover chicken. Add chicken bouillon, and squash. Bring to a boil and let it simmer until sauce thickens, it might take about 20 or more depending on the type of chicken used. Throw in okra, continue cooking until desired texture is reached about 5 minutes or more
- Adjust for salt, pepper and stew consistency.
- Serve warm with Cornmeal mash or rice.
Tips & Notes:
- You may substitute butternut squash with pumpkin, or sweet potatoes.
- I throw in the okra towards the end, because I like the it slightly crunchy.
Nutrition Information:
It was great..
I had no palm oil. Used olive oil and spinach for okra. Great flavors.
Fantastic! I am so glad it worked out for you Temwa! Thanks for sharing :)!
HI Imma,
I am currently doing my second cooking tour of the world (cooking a dish from every country in the world). The first time to teach my boys about geography. This time just because the last time was so fun. I am so grateful for your blog. So many delicious recipes that I have tried and will try. Thanks for doing what you do!
Hi Wendy! I am so happy it’s been working out well for you. Thank you so much for taking time out to share your thoughts with us. Happy Cooking!!!
SUCH a great idea. I´m going to make this dish tomorrow night, as I´m so interested in Angolan food and culture.
Great! Do let us know how it works out for you.
I found a recipe for ramen (japanese noodle soup) with muamba chicken as the base for the soup, that recipe was very simplistic so i will be using this one for my base soup! It looks super delicious !
Can’t wait to hear how this one turned out for you, Jens. Happy cooking!
I started a food blog where I attempt to make a dish from every country in the world. I wanted to be adventurous and made something from a country I had absolutely no idea what the cuisine is like. Angola and this dish was my absolute first and I want to thank you for introducing me to such a beautiful dish. I had never used palm oil or even heard of it before, but now I have an amazing new ingredient stocked in my pantry. What a wonderful recipe and I am thankful for you sharing this.
Thank your for sharing your thoughts! I appreciate it. Indeed, one of the best perks of growing a food blog is to able to travel to different places through food. 😉 And I’m so blessed to have this calling. Cheers to our food blogging journey!
Just made this. I probably tastes different since I didn’t use palm oil, but still scrumptious. I really like how the paprika flavor is highlighted, and the sweetness from the butternut squash complements it really well. Will make again.
Awesome! Thanks for the feedback Ken! So glad to hear it worked out well for you and it’s on the menu again !
What are subsitutions for someone who does not like okra?
Leave it out ! If okra is not your thing – you may want to add maybe an extra cup of carrots.
Hi! I bought all the ingredients to try this tomorrow for a gathering and I had a question. What leaf did you tear up to garnish it in the final photo?
Looks gorgeous and delicious! I can’t wait to let you know how it turns out!
Thanks Christiana! I garnished with parsley.
Can you thicken this and serve it with rice?
It’s a thick stew already.And yes you can serve it with rice
My mom lived in Angola for a part of her childhood until she moved back to our native Portugal. Last week my husband asked her what her favorite Angolan dish was and she said Muamba and went on to say how much she missed it and hadn’t had it in over 40 years…so I decided to surprise her with it yesterday.
I love the fact that Trader Joe’s had all of the ingredients so that I could replicate this dish is much as possible. It was very simple to follow and I served it with rice. SHE LOVED IT. Said it was absolutely delicious and we have left overs for tonight. Thanks for the recipe and for bringing back memories for my mom!
Hi Vanessa. Thanks for sharing this with us- When parents gives a thumbs up to a dish that is really a plus in my book. Nothing brings back memories like food we grew up eating. So happy the ingredients were readily available at Trader Joes.
I made it….Awesome!!!
Music to my ears. I am going to be sad when your African Week is going to be over, Tottle.
I’m hooked on African cuisine, I’m your new best friend…lol Thank you so much…next is the Jollop rice. Any recipes for ripe plantain?
Ok, am happy now. Here are a few: spicy fried plantains http://africanbites.com/?p=999, stuffed plantains http://africanbites.com/?p=8476, Breakfast here http://africanbites.com/?p=2871 Savory plantains here http://africanbites.com/?p=11271 and overly ripe plantains here http://africanbites.com/?p=11669. Hope these will keep you busy.
You Rock!! Can’t wait to try the fritters. Yummy
I made this last night in the crockpot. I turned out beautifully! I cooked it on low for 5 hours and it was the perfect amount of time. The chicken (I used chicken breast) didn’t fall apart and was cooked all the way through. I didn’t add any oil since I didn’t need to in the crockpot. The only substation I made was instead of 2 tomatoes, I used a half of a 14.5 oz can of fire roasted diced tomato. I added the chicken, broth, onion, garlic, and spices first. Then I added the okra, habanero, and butternut squash when I had 2 hours of cooking left. It was a perfect no fuss dinner for busy nights when I don’t have time to be in the kitchen. Thanks for the recipe!
Hi Elizabeth, I so appreciate this feedback and am sure others would too. Thanks for taking the time to share all the changes you made. AWESOME!!!
Nagi, there is no substitute for palm oil.It’s distinctive flavor makes it comparable to none. With that said, some people use coconut oil, though I feel does not even come close.
I totally had to laugh at this one….it reminds me kale. You know how it’s “all the rage” at the moment? So much so that in Australia, apparently we’re having a “kale shortage”! Well, 10 years ago when I was really discovering authentic Italian cooking, I drove 1 hour just to get a bunch of kale from a little Italian grocery store.
Now you can buy it everywhere!
I have never tried palm oil. Is there a very distinct flavour? Is there a good substitute?
Very perfect
This looks so delicious that am going out to get the ingredients. Beautifully. Presented