Originally Posted: November 2022
I’m attempting to cook a dish from EVERY single country in the world in alphabetical order. Today, we’re exploring Angola with Chicken Muamba, a rich, flavour-packed stew made with chicken, okra, and butternut squash, cooked in red palm oil. A hearty, comforting dish that brings together vibrant spices and bold ingredients.
Ingredients (Serves 4):
• 1 lemon, juiced
• 4 garlic cloves, crushed
• ½ tsp salt
• 1½ tsp chili powder
• 4 chicken legs
• ½ cup red palm oil
• 1 tsp smoked paprika
• 1 tsp thyme
• 3 onions, diced
• 2 tomatoes, chopped
• 1 whole scotch bonnet pepper
• 3 tomatoes, quartered
• 1 lb butternut squash, cut into 1.5” cubes
• 1 cup chicken broth
• ½ lb okra
Method:
1. In a bowl, combine lemon juice, 2 garlic cloves, salt, chili powder, thyme, and smoked paprika. Rub this mixture onto the chicken legs and marinate for at least 1 hour (or up to overnight for more flavour).
2. Heat the red palm oil in a large pot over medium heat. Add the marinated chicken and brown on all sides until golden.
3. Add the diced onions, remaining garlic, whole scotch bonnet, and chopped tomatoes. Bring everything to a simmer, then cover the pot.
4. Cook on low heat for about 1 hour, or until the chicken is tender and fully cooked.
5. Add the butternut squash, chicken broth, and okra to the pot. Cook for another 15 minutes, or until the vegetables are tender.
6. Serve hot with rice, and enjoy this comforting Angolan classic.
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