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Moamba de galinha
Angola's chicken stew in palm-oil sauce with okra and squash
Moamba de galinha is the national dish of Angola, cooked in Luanda for Sunday lunch and family celebrations: chicken simmered in a deep orange sauce of palm oil (or palm-nut cream), tomato, garlic and chilli, with okra and butternut squash. It is served with funge, a smooth cassava porridge, which is dipped into the sauce. The mistake is frying red palm oil over high heat, which makes it bitter; heat it gently. Chef's tip: marinate the chicken in lemon and garlic first; the sourness balances the rich sauce.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 6
Ingredients
Method
0/6 doneStep 1: Rub 3 ⅛ lb chicken pieces with 1 lemon, 5 garlic cloves and 1 ⅛ tsp salt. Cover and marinate in the fridge for 1 hour.
60 minStep 2: Warm ¼ cup red palm oil gently in a heavy pot over a medium-low heat. Add 2 onions and cook for 8 minutes until soft.
8 minStep 3: Add the chicken with its marinade and cook for 8 minutes, turning, until it changes colour. Add 3 tomatoes, 2 red chillies and 2 bay leaves and cook for 5 minutes.
13 minStep 4: Pour in 2 cups water with the rest of ⅜ tsp salt, cover and simmer for 20 minutes.
20 minStep 5: Add 1 ⅛ lb butternut squash and cook for 10 minutes, then add 7 oz okra and cook for 8–10 minutes more, uncovered, until the squash is soft and the sauce has thickened. The chicken must reach 165°F.
20 minStep 6: Serve with funge, rice or xima. Keeps 2 days chilled.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 38 g
- Carbs
- 14 g
- Fat
- 35 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does moamba de galinha take?
- About 80 minutes in total: 20 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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