Angola - Muamba Chicken
When I first came up with the idea of Who Noms the World, I knew I wanted to take risks and cook dishes from countries I would never have had the opportunity to visit or eat at (priorities). I decided that my very first post would be a random country that might not be as popular as say, China, Mexico, France, etc. I chose Angola and I'm glad I did. This Muamba chicken is very delicious and I'm sure highly underrated unless you're actually in Angola.
The flavors were so delicious, I cleaned my plate. We also made a cornmeal mash as the base to spoon the delicious stew over and it just combines beautifully. I'm very happy that I chose this as my first dish.
This dish also introduced me to an ingredient I've never used before: red palm oil. It added a richness to the flavor that I haven't experienced prior, and I really thoroughly enjoyed it.
2 lbs boneless chicken thighs (chopped)
1/2 tbsp lemon juice
1 tsp garlic (minced)
Ground white pepper
1/2 tsp chicken bouillon
1/4 cup red palm oil
1/4 cup canola oil
4-5 garlic cloves (minced)
Scotch bonnet (whole)
1 tbsp smoked paprika
2 onions (sliced)
2 tomatoes (diced)
2 cups chicken broth (or water)
1/2 - 1 lbs butternut squash (chopped)
18-20 okra (sliced in half)
Salt and pepper
Place the chicken in a large bowl or Ziplock bag and rub with lemon juice. Add some salt, garlic, white pepper, and chicken bouillon powder. Mix thoroughly until it is well coated. Set aside and let sit for at least 30 minutes or more.
Heat a large saucepan or pot over medium-high heat and add both the palm and canola oil. When ready, brown the chicken on both sides for a total of 4-5 minutes.
Add the minced garlic, thyme, scotch bonnet pepper, and smoked paprika and stir well for about a minute. Add the onions and tomatoes, saute for 3-5 minutes or until the onion is translucent.
Pour in the chicken stock (enough to cover the chicken) and scrape up any of the markings on the bottom of the pot. These have a really good flavor that we don't want to miss out on!
Add the squash to the pot. You can also sub in pumpkin or sweet potato if you'd prefer. Raise the heat so that you can bring the pot to a boil. When ready, reduce the heat to low, cover and simmer until the sauce thickens about 20-25 minutes.
Throw in the okra and continue cooking until the desired texture is reached. For me, it was about 5 minutes. Any longer than that, the okra would turn slimy. We want the okra to still have a bite.
Have a taste and season with any salt and pepper if necessary. Serve with a nice cornmeal mash or rice.
Recipe adapted from African Bites.