Muamba de galinha recipe

Chicken stewed in red palm oil with okra and pumpkin, which melt into the sauce and give the dish its orange, slippery body.

1 hour and 50 minutesmedium11 ingredients

Ingredients

• 100 ml red palm oil
• 1000 g chicken
• 250 g okra
• 400 g pumpkin
• 2 onions
• 4 clove garlic
• 2 tomatoes
• 1 chili pepper
• 1 lemon
• 1 tsp salt
• 500 ml water

How to make Muamba de galinha

1. Cut 1 kg of chicken into pieces and rub with 4 crushed garlic cloves, the juice of 1 lemon and 1 tsp of salt. Leave 30 minutes.
2. Heat 100 ml of red palm oil in a heavy pot and brown the chicken pieces for 10 minutes. If you can find palm nut pulp, use 200 g of it instead, it is the original base.
3. Add 2 chopped onions and cook 5 minutes, then 2 chopped tomatoes and 1 chopped chili, and cook 5 minutes more.
4. Pour in 500 ml of water, cover and simmer 25 minutes.
5. Add 400 g of pumpkin in cubes and cook 15 minutes, until it starts to collapse and thickens the sauce.
6. Add 250 g of whole okra for the last 10 minutes only, so they stay firm. Okra and pumpkin are what make this a muamba, not bell pepper.
7. Check the salt. The sauce should be orange and visibly oily. Serve with funge or rice.

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