Best 4 Muamba De Galinha Chicken Muamba Recipes
Embark on a culinary journey to the heart of Angola with Muamba de Galinha, a tantalizing chicken stew that embodies the vibrant flavors of West African cuisine. This delectable dish, also known as Chicken Muamba, is a true symphony of spices, textures, and aromas that will transport your taste buds to a realm of culinary delight.
In this comprehensive guide, we present not one, but three variations of Muamba de Galinha, each offering a unique twist on this beloved Angolan dish. From the traditional Muamba de Galinha, brimming with palm butter and piri piri peppers, to the rich and creamy Muamba de Galinha com Amendoim, which incorporates the nutty goodness of peanuts, and the Muamba de Galinha com Quiabos, where okra adds a delightful textural contrast, we have a recipe for every palate.
Prepare to be captivated by the enticing aroma of garlic, onions, and tomatoes sautéed in palm oil, forming the aromatic base for this flavorful stew. The addition of succulent chicken pieces, tenderized in a marinade of lemon juice, garlic, and piri piri peppers, elevates the dish to new heights.
Whether you prefer the classic Muamba de Galinha, the peanut-enriched Muamba de Galinha com Amendoim, or the okra-infused Muamba de Galinha com Quiabos, each recipe provides step-by-step instructions, ensuring that you can recreate these culinary masterpieces in the comfort of your own kitchen.
So, gather your ingredients, ignite your culinary passion, and let's embark on a delightful voyage into the depths of Angolan flavors with these three extraordinary variations of Muamba de Galinha. Your taste buds will thank you for this gastronomic adventure!
MUAMBA DE GALINHA (ANGOLAN CHICKEN STEW)
This is the national dish of Angola, at least according to Wikipedia. It gets is characteristic flavor from red palm oil which gets its color from lycopene. It is also antioxidant rich and studies have shown it can help prevent heart disease by regulating the balance between good and bad cholesterol. You can find it in health food stores. Serve this dish with boiled yuca (cassava) or over rice. Prep time does not include marinating time.
Provided by threeovens
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine lemon juice, 2 of the garlic cloves, salt, and chili powder; rub all over chicken and marinate at least 1 hour up to overnight.
- Heat oil in a Dutch oven, over medium heat, and brown chicken on all sides, in batches, if necessary.
- Add onion, remaining garlic, chili pepper and tomatoes; bring to a boil, cover, reduce heat, and simmer until chicken is tender, about 1 hour.
- Add squash, chicken broth, and okra; coom until vegetables are tender, about 15 minutes.
- Serve with boiled yuca or over rice.
CHICKEN MUAMBA
Steps:
- Simmer chicken covered in water with bouquette garnis until it's falling off the bone.
- Never boil meat that makes it rubbery. Pull meat off the bone and reserve stock.
- Sauté onion, hot pepper and garlic in oil until translucent. Add tomato.
- Stir in tomato paste and about 1/2 C stock.
- Add peanut butter.
- You should end up with a sauce that is similar in texture to spaghetti sauce. Add more stock if needed.
- Return chicken to the pan and simmer for a few minutes to infuse the flavors.
- Serve over rice.
MUAMBA DE GALINHA (CHICKEN MUAMBA)
This recipe is from http://international-grub.blogspot.com/2009/09/angola-muamba-de-galinha.html Wikipedia says that Muamba de Galinha is the national dish of Angola If you have 250ml canned palm soup base ('sauce graine' or 'noix de palme') or home-made nyembe sauce you can add it to this dish.
Provided by loranne_bronze22
Categories Whole Chicken
Time 1h15m
Yield 1 recipe, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
CHICKEN MUAMBA
Chicken in a peanut/tomato sauce. Generally served with rice. This version is from the DR Congo. Don't let the peanuts with tomatoes throw you off it really is very tasty. (I learned to tell guests after they compliment it what's in it.)
Provided by CongoJim
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Simmer chicken covered in water with bouquette garnis until it's falling off the bone. Never boil meat, that makes it rubbery. Pull meat off the bone and reserve stock.
- Saute onion, hot pepper and garlic in oil until translucent. Add tomato.
- Stir in tomato paste and about 1/2 C stock.
- Add peanut butter.
- You should end up with a sauce that is similar in texture to spaghetti sauce. Add more stock if needed.
- Return chicken to the pan and simmer for a few minutes to infuse the flavors.
- Serve over rice.
- That's the traditional method.
- Now the "My in laws have shown up at the door to see little Joey, all I have is a couple of chicken breasts in the fridge and Joey is at that age where he asks adults things like "Mommy says that you are a busy body, how can I be one too?" version.
- To your favorite spaghetti sauce add the peanut butter and chunks of chicken breasts and crushed red pepper to taste. While that simmers, put water on to boil for minute rice and get back out and keep an eye on Joey.
Tips:
- Choose the right chicken: For the best flavor, use a whole chicken or chicken pieces with the skin on and bones in. This will help the chicken to stay moist and flavorful during cooking.
- Use a flavorful marinade: Marinating the chicken overnight or for at least 30 minutes will help to infuse it with flavor. A good marinade for chicken muamba includes garlic, ginger, paprika, and lemon juice.
- Cook the chicken until it is tender: The chicken should be cooked until it is tender and cooked through, but not overcooked. Overcooked chicken will be dry and tough.
- Use a flavorful sauce: The sauce is what really makes chicken muamba special. A good sauce will include tomatoes, onions, bell peppers, and spices like cumin, coriander, and cayenne pepper.
- Serve with your favorite sides: Chicken muamba is typically served with rice, fufu, or plantains. You can also serve it with a side of vegetables or salad.
Conclusion:
Chicken muamba is a delicious and flavorful dish that is enjoyed by people all over the world. It is a relatively easy dish to make, and it can be tailored to your own taste preferences. With a little planning and effort, you can make a delicious chicken muamba that will impress your friends and family.
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