Muamba De Galinha (Chicken Muamba)

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READY IN: 1hr 15mins
SERVES: 4-6
YIELD: 1 recipe
UNITS: US

INGREDIENTS

Nutrition
  • 1
    whole chicken, cut into serving-sized pieces
  • 250
    ml palm oil (or groundnut oil with 2 tsp paprika)
  • 3
    onions, chopped
  • 2
    garlic cloves, minced
  • 1
    scotch bonnet pepper (or other chilli pepper, left whole and removed after cooking for a mild dish, or chopped, seeds remo)
  • 3
    tomatoes, quartered
  • 1
    butternut squash (or sweet pupmkin de-seeded, peeled and cut into bite-sized pieces)
  • 20
    okra (small, tender, washed and 'topped and tailed')
  • 1
    ml salt (to taste)
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DIRECTIONS

  • Squeeze the lemon juice over the chicken and allow to marinate for about an hour.
  • Add the oil to a deep frying pan and heat on high heat.
  • Place the chicken in the pan and brown on all sides then add the onion, garlic, whole chilli and tomato. Stirring occasionally, cook over medium heat for about half an hour then add the squash and cook for an additional 15 minutes before adding the canned palm soup base and the okra.
  • Simmer for a few minutes until the okra is tender, season and serve with rice or a maize-based fufu.
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