Angolan Chicken Muamba
Angolan chicken stew simmered with palm oil, tomato, onion, garlic, chile, and okra.
Equipment
- Large Dutch oven
- Medium saucepan
- Wooden spoon
- Chef's knife
- Mixing bowl
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
Instructions
Season and Brown:
- Rub the chicken with the lemon juice and 1 teaspoon of the salt. Refrigerate for 30 minutes, then pat the skin dry.
- 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:
- Cook the onion in the pot for 6 minutes. Add the garlic and tomatoes and cook until the tomatoes soften into a chunky sauce.
- Return the chicken with the stock and chile. Cover and simmer gently for 35 minutes.
- 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:
- 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.
- Cook over low heat for 10 to 12 minutes, stirring firmly, until smooth and thick. Serve alongside the muamba.
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.
Nutrition
Calories: 620kcalCarbohydrates: 55gProtein: 42gFat: 27gSaturated Fat: 8gCholesterol: 145mgSodium: 820mgFiber: 7gSugar: 8g