Muamba de galinha recipe

Chicken stewed in red palm oil with okra and pumpkin, the two vegetables that thicken the sauce.

2 hours and 30 minutesmedium11 ingredients

Ingredients

• 60 ml red palm oil
• 1500 g chicken
• 250 g okra
• 450 g pumpkin
• 2 onions
• 400 g tomato
• 3 clove garlic
• 2 red chili
• 1 lime
• 1 tsp salt
• 1 tsp black pepper

How to make Muamba de galinha

1. Cut 1.5 kg of bone-in chicken into serving pieces and rub it with 3 minced garlic cloves, 2 chopped red chilies, the juice of 1 lime, salt and black pepper. Let it sit an hour.
2. Heat 60 ml of red palm oil in a heavy pot until it runs fluid and smells nutty. This oil, not paprika and not a neutral oil, is what makes the sauce orange-red.
3. Brown the chicken pieces in batches and set them aside.
4. Soften 2 chopped onions in the same oil, then add 400 g of chopped tomatoes and the leftover marinade and cook until the tomato collapses.
5. Return the chicken, add water to barely cover, bring to a boil and simmer covered for 20 to 25 minutes.
6. Add 450 g of diced pumpkin and cook 10 to 15 minutes, until it starts breaking down and thickening the sauce.
7. Add 250 g of trimmed okra for the last 10 minutes only, long enough to thicken the stew but short enough to stay firm rather than slimy.
8. Check the salt and the heat, and serve with funge, a stiff porridge beaten from cassava or maize meal into boiling water.

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