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Angolan chicken muamba with okra, tomato sauce, and white funge.

Angolan Chicken Muamba

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Angolan chicken stew simmered with palm oil, tomato, onion, garlic, chile, and okra.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Marinating 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Main Course
Cuisine: Angolan
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken Muamba
  • 3 lb bone-in skin-on chicken pieces
  • 2 tbsp lemon juice
  • 1 1/2 tsp fine salt divided
  • 2 tbsp red palm oil
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 4 large ripe tomatoes chopped
  • 1 lb okra trimmed and sliced
  • 1 cup chicken stock
  • 1 whole hot red chile slit lengthwise
Quick Funge
  • 1 1/2 cups fine white cornmeal
  • 4 1/2 cups water
  • 1 tsp fine salt

Equipment

  • Large Dutch oven
  • Medium saucepan
  • Wooden spoon
  • Chef's knife
  • Mixing bowl

Method
 

Season and Brown:
  1. Rub the chicken with the lemon juice and 1 teaspoon of the salt. Refrigerate for 30 minutes, then pat the skin dry.
  2. Heat the palm oil in a Dutch oven over medium-high heat. Brown the chicken in batches, skin side down first, then transfer to a plate.
Simmer the Muamba:
  1. Cook the onion in the pot for 6 minutes. Add the garlic and tomatoes and cook until the tomatoes soften into a chunky sauce.
  2. Return the chicken with the stock and chile. Cover and simmer gently for 35 minutes.
  3. Add the okra and remaining salt. Simmer uncovered for 15 to 20 minutes, until the chicken is tender and the sauce lightly thickens.
Make the Funge:
  1. Bring 3 1/2 cups of the water and the salt to a boil. Whisk the cornmeal with the remaining cold water, then pour it into the pot while whisking.
  2. Cook over low heat for 10 to 12 minutes, stirring firmly, until smooth and thick. Serve alongside the muamba.

Nutrition

Calories: 620kcalCarbohydrates: 55gProtein: 42gFat: 27gSaturated Fat: 8gCholesterol: 145mgSodium: 820mgFiber: 7gSugar: 8g

Notes

  • Red palm oil gives the stew its characteristic color and flavor; do not substitute palm-kernel oil.
  • For less heat, keep the chile whole and remove it before serving.