Muamba de Galinha
Muamba de Galinha is the national dish of Angola, a rich and flavorful chicken stew braised in palm oil (dendê) with tender chunks of chicken, sweet butternut squash, okra, and a hint of heat from Scotch bonnet peppers. It's traditionally served with funge, a cassava porridge.
🧂 Ingredients
- 1.5 kg Chicken pieces(Use a mix of bone-in, skin-on pieces like thighs, drumsticks, and wings for maximum flavor.)
- 120 ml Palm oil (dendê oil)(This is a crucial ingredient for authentic flavor and color. Available in African or specialty stores.)
- 300 g Okra(Fresh or frozen. If fresh, trim the tops and bottoms and cut into 2-3 cm pieces.)
- 300 g Butternut squash(Peeled, seeded, and cut into 2-3 cm cubes.)
- 2 medium Onions(Finely chopped.)
- 6 cloves Garlic(Minced.)
- 2 Scotch bonnet peppers(Finely chopped. Adjust to your spice preference. Remove seeds and membranes for less heat.)
- 3 medium Tomatoes(Ripe, finely chopped or pureed.)
- 500 ml Water or chicken broth(For the stew base.)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Season the chicken pieces generously with salt and black pepper. Heat the palm oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 180°C / 350°F). Carefully add the chicken pieces in batches, ensuring not to overcrowd the pot. Sear the chicken until golden brown on all sides, about 4-5 minutes per side. Remove the browned chicken and set aside on a plate.
⏱️ 15-20 minutes - 2
Reduce the heat to medium (around 160°C / 320°F). Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and chopped Scotch bonnet peppers, and cook for another minute until fragrant, being careful not to burn the garlic. Add the chopped or pureed tomatoes and cook, stirring occasionally, until the mixture has thickened slightly and the oil begins to separate, about 5-8 minutes.
⏱️ 10-15 minutes - 3
Return the browned chicken pieces to the pot. Add the cubed butternut squash and pour in the water or chicken broth. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it gently simmer. Cook for 30-40 minutes, or until the chicken is tender and cooked through, and the squash is easily pierced with a fork.
⏱️ 30-40 minutes - 4
Add the prepared okra to the stew. Stir gently to combine. Continue to simmer, uncovered, for another 10-15 minutes, or until the okra is tender but still holds its shape and the stew has thickened to your desired consistency. Taste and adjust seasoning with salt and pepper if needed. Serve hot, traditionally accompanied by funge (cassava porridge) or rice.
⏱️ 10-15 minutes
💡 Pro Tips
- ✓Palm oil (dendê oil) is essential for the authentic flavor and vibrant color of Muamba de Galinha. Do not substitute.
- ✓Control the heat by adjusting the amount of Scotch bonnet peppers used, and consider removing the seeds and membranes for a milder spice.
- ✓Be careful not to overcook the okra, as it can become mushy. Add it during the last 10-15 minutes of cooking.
- ✓The stew should have a rich, savory flavor with a pleasant warmth from the chilies and a subtle sweetness from the squash.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a richer stew, stir in 2-3 tablespoons of smooth peanut butter during the last 15 minutes of cooking.
- Some recipes include dried fish (like smoked cod or mackerel) added along with the chicken for an extra layer of umami.