Angolan Chicken in a red palm oil sauce:
What's the big idea?
Muamba de Galinha
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.
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