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Angolan Chicken in a red palm oil sauce:
Muamba de Galinha

What's the big idea?

Very much the Angolan national dish, this is not going to be to everybody's taste!
A dish of chicken stew using palm soup and palm oil as the base for the sauce, most people outside of southern Africa will struggle for two reasons:

  • Finding a stockist for canned palm soup base (sauce graine)
  • Coping with the oil - there's a lot of it!
However, if you want to give it a try, please feel free!

Serve with plain boiled rice.

Shopping List

Here's the list of what you need:

  • One lemon
  • 4 chicken or turkey portions
  • 120ml red palm oil*
  • 3 small onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 hot red chilli, deseeded and finely chopped
  • 3 medium tomatoes, cut into quarters
  • 1 butternut squash - peeled, deseeded and cut into 1 inch cubes
  • 12 fresh okra, or 24 fresh green beans
  • 1 tin of palm soup base**
*We have managed to locate one on-line stockist for Nigerian Palm Oil. As an alternative, some have suggested using corn or peanut oil with 2 teaspoons of paprika added for colouring.

**Similarly, we have managed to find an on-line seller of Sauce Graine.

What To Do

  • Squeeze the juice of the lemon over the chicken/turkey pieces. Leave to marinate for an hour or two
  • Heat the red palm oil in a large frying pan or wok
  • Fry the chicken pieces until browned all over
  • Add the onions, garlic, red chilli, and tomatoes to the pan
  • Stirring occasionally, cook over a medium heat for about half an hour until the chicken is almost cooked
  • Add a little water if necessary to prevent the ingredients from sticking to the pan
  • Add the butternut squash. Continue to cook for a further 10-15 minutes
  • Stir in the palm soup base and the okra or - if okra isn't your thing - fresh green beans
  • Simmer gently for 5-10 minutes until everything is cooked

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