Best 3 Muamba De Galinha Chicken Muamba Recipes

Embark on a culinary journey to the vibrant flavors of Angola with our comprehensive guide to preparing Muamba de Galinha, a delectable dish that showcases the harmonious blend of rich palm butter, tender chicken, and an array of aromatic spices. This traditional Angolan dish holds a cherished place in the hearts of locals and captivates the palates of food enthusiasts worldwide. As you delve into this culinary adventure, we'll unveil the secrets behind creating an authentic and unforgettable Muamba de Galinha that will transport your taste buds to the heart of Africa.

Let's cook with our recipes!

MUAMBA DE GALINHA (ANGOLAN CHICKEN STEW)

Muamba De Galinha (Angolan Chicken Stew) image

This is the national dish of Angola, at least according to Wikipedia. It gets is characteristic flavor from red palm oil which gets its color from lycopene. It is also antioxidant rich and studies have shown it can help prevent heart disease by regulating the balance between good and bad cholesterol. You can find it in health food stores. Serve this dish with boiled yuca (cassava) or over rice. Prep time does not include marinating time.

Provided by threeovens

Categories Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons fresh lemon juice (1 lemon)
4 garlic cloves, crushed
1/2 teaspoon salt
1 1/2 teaspoons chili powder
1 chicken, quartered
1/2 cup red palm oil
3 onions, chopped
1 chili pepper, left intact
3 tomatoes, quartered
1 lb butternut squash or 1 lb pumpkin, cut into 1 1/2-inch cubes
1 cup chicken broth
1/2 lb frozen okra, thawed

Steps:

Combine lemon juice, 2 of the garlic cloves, salt, and chili powder; rub all over chicken and marinate at least 1 hour up to overnight.
Heat oil in a Dutch oven, over medium heat, and brown chicken on all sides, in batches, if necessary.
Add onion, remaining garlic, chili pepper and tomatoes; bring to a boil, cover, reduce heat, and simmer until chicken is tender, about 1 hour.
Add squash, chicken broth, and okra; coom until vegetables are tender, about 15 minutes.
Serve with boiled yuca or over rice.

MUAMBA DE GALINHA (CHICKEN MUAMBA)

Muamba De Galinha (Chicken Muamba) image

This recipe is from http://international-grub.blogspot.com/2009/09/angola-muamba-de-galinha.html Wikipedia says that Muamba de Galinha is the national dish of Angola If you have 250ml canned palm soup base ('sauce graine' or 'noix de palme') or home-made nyembe sauce you can add it to this dish.

Provided by loranne_bronze22

Categories Whole Chicken

Time 1h15m

Yield 1 recipe, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 whole chicken, cut into serving-sized pieces
1 lemon
250 ml palm oil (or groundnut oil with 2 tsp paprika)
3 onions, chopped
2 garlic cloves, minced
1 scotch bonnet pepper (or other chilli pepper, left whole and removed after cooking for a mild dish, or chopped, seeds remo)
3 tomatoes, quartered
1 butternut squash (or sweet pupmkin de-seeded, peeled and cut into bite-sized pieces)
20 okra (small, tender, washed and 'topped and tailed')
1 ml salt (to taste)

Steps:

Squeeze the lemon juice over the chicken and allow to marinate for about an hour.
Add the oil to a deep frying pan and heat on high heat.
Place the chicken in the pan and brown on all sides then add the onion, garlic, whole chilli and tomato. Stirring occasionally, cook over medium heat for about half an hour then add the squash and cook for an additional 15 minutes before adding the canned palm soup base and the okra.
Simmer for a few minutes until the okra is tender, season and serve with rice or a maize-based fufu.

CHICKEN MUAMBA

Chicken Muamba image

Provided by Nympha Nzeribe

Categories Main Course Main Dish

Number Of Ingredients 13

Ingredients

3 ½lb whole chicken
1 6 ounce can tomato paste
1 large fresh tomato
1 garlic clove, crushed
1 onion ( diced)
½ cup chunky peanut butter
2 tablespoons palm oil
1 bay leaf
1 teaspoon thyme
1 teaspoon salt
1 teaspoon black pepper
1 1 hot pepper
½ lb frozen okra

Steps:

Simmer chicken covered in water with bouquette garnis until it's falling off the bone.
Never boil meat that makes it rubbery. Pull meat off the bone and reserve stock.
Sauté onion, hot pepper and garlic in oil until translucent. Add tomato.
Stir in tomato paste and about 1/2 C stock.
Add peanut butter.
You should end up with a sauce that is similar in texture to spaghetti sauce. Add more stock if needed.
Return chicken to the pan and simmer for a few minutes to infuse the flavors.
Serve over rice.

Tips:

Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you avoid scrambling around and save time.
Choose the right chicken: For this recipe, you can use either a whole chicken or chicken pieces. If you're using a whole chicken, cut it into pieces before you start cooking.
Brown the chicken: Browning the chicken before you add the sauce will help to develop flavor and color.
Use a flavorful broth: The broth you use will add a lot of flavor to the sauce, so make sure to use a good quality broth.
Simmer the chicken: Simmering the chicken in the sauce will help to tenderize it and allow the flavors to meld.
Add the vegetables: Add the vegetables to the sauce towards the end of cooking so that they retain their texture and nutrients.
Serve with rice or plantains: Muamba de Galinha is traditionally served with rice or plantains. You can also serve it with other sides, such as mashed potatoes or roasted vegetables.

Conclusion:

Muamba de Galinha is a delicious and flavorful stew that is sure to please everyone at your table. With its rich and savory sauce, tender chicken, and vibrant vegetables, this dish is a true celebration of African cuisine. So next time you're looking for a new and exciting recipe to try, give Muamba de Galinha a try. You won't be disappointed!