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, and if you click the link on the right, the nice people at Tesco will deliver it for you!
- One lemon
- 4 chicken or turkey portions
- 200ml 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 not been able to trace UK stockists of red palm oil - some have suggested using corn or peanut oil with 2 teaspoons of paprika added for colouring.
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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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