Muamba de Galinha (Angolan Chicken Stew)
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The Tale of Muamba de Galinha (Angolan Chicken Stew)
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Muamba de galinha, chicken stewed in palm oil with garlic and chili, has roots among the Bantu peoples who settled the region now known as Angola around 2,000 years ago, later shaped by tomatoes and chilies that Portuguese traders introduced from the Americas starting in the 16th century. Considered Angola's national dish, it later traveled with the transatlantic slave trade, influencing similar stews in the Caribbean and American South.
Ingredients
Scale:· 6 servings
- 1 whole chicken, cut into pieces
- 1/2 cup palm oil (dendem oil)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 1 okra, sliced, plus more for the stew
- 1 scotch bonnet pepper, whole
- 2 cups chicken stock
- Salt to taste
Instructions
- 1Season the chicken with salt and brown in palm oil in a large pot; set aside.
- 2Sauté onion and garlic in the same pot until soft.
- 3Add tomatoes and cook until they break down.
- 4Return the chicken to the pot with chicken stock and the whole scotch bonnet pepper.
- 5Cover and simmer 30 minutes until the chicken is nearly tender.
- 6Add sliced okra and simmer 10 more minutes until the chicken is fully cooked and the sauce has thickened.
- 7Remove the whole pepper before serving, and serve with funge or rice.
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