Chicken Muamba from Angola is basically very tender chicken that has been slowly simmered in a rich palm oil sauce flavoured with aromatic herbs and spices
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I hope you are feeling adventurous… Because, today we are taking a trip to Luanda, Angola to experience Chicken Muamba. Chicken Muamba, I have come to know, is the national dish of Angola.
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I just love this dish because the flavours are incredible! But you dont just have to take my word for it. At least, several others share that opinion…so much that this dish came out 10th in CNN World’s 50 Most Delicious Foods 2011. If you are a Palm Oil virgin, then this is the perfect dish to introduce you to the exotic world of Palm Oil….Chicken Muamba
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Muamba de Galinha is Portuguese for Chicken in Muamba sauce. Muamba is the fruit and oil of the African Palm Tree, and this recipe basically calls for stewing chicken with vegetables in red palm oil. If you’ve never heard of Palm Oil, don’t worry, you are not alone. Le Hub had never heard of it too. Not until I came home one day from Zürich Stadt, sporting a bottle containing this thick, bright red and viscous liquid.. Well, actually, it was congealed solid at the time.
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If you are wondering where to get Palm Oil, I can suggest Barkat Cash and Carry at Schmeide Wiedikon, if you are in Zürich. These guys have no shortage of Palm Oil produced sustainably from Ghana. If you are in London, head over to Upton Park, and you’ll be spoiled for choice. For my US and Canadian readers, most health food stores including Whole Foods Market carry Red Palm Oil. Or alternatively, you can buy it online HERE on Amazon.
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Palm Oil congeals to a semi-solid state at around 25ºC – a bit like Coconut oil in that respect. So if you are having trouble getting it out of the bottle, just place the bottle in a bowl of warm water to melt the oil to a liquid consistency. For a first-timer with Palm Oil, you will observe that it does have a flavour that is distinct and slightly pungent.
Let me know what you think of this recipe and the flavour!
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Print Recipe
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This recipe has been added to your Meal Plan
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| Servings | Prep Time |
| 4 people | 30 minutes |
| Cook Time |
| 60 minutes |
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- 4 chicken legs each halved into thighs and drumsticks
- 1 juice of one lemon or 3 tablespoons of lemon juice
- 2 tsp paprika smoked
- 1 clove garlic
- 1 tsp cayenne pepper
- 1 scotch bonnet
- 3 heaped tbsp palm oil approx 50g - 60g
- 3 tbsp olive oil extra virgin
- 2 tomatoes roughly chopped
- 100 ml bouillon
- 1 onion finely chopped
- 1 tbsp tomato concentrate
- 4 bay leaves
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- Mix the lemon juice and 1 tablespoon of olive oil with the spices - paprika, garlic, cayenne pepper, salt and pepper,. Coat the chicken with the marinade and allow to marinate for 15 - 30 minutes.
- Add 1 tablespoon of olive oil and 1 heaped tablespoon of palm oil to a pan. When hot, fry the chicken till brown for about 2 - 3 minutes per side. Remove and set aside.
- In the same pan, add the remaining 2 tablespoons of palm oil and 1 tablespoon of olive oil, and fry the chopped onions for a few minutes. Then add the chopped tomatoes and fry for a further 3 minutes. Add the chicken stock, and bay leaves and bring to a boil. Add the chicken to the pot and season to taste with some salt and pepper.
- Reduce the heat to medium and allow the sauce to simmer covered for 60 minutes.
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Lemon Juice is an acid, and so, for the chicken marinade, place the olive oil and lemon juice in a small covered bowl and shake vigorously to emulsify the oils with the acid. Alternatively, you can use a blender.
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Use a non-reactive container for the marinating. I prefer glass bowls, but stainless steel or re-sealable zip lock bags will do just fine. Do not use aluminium bowls as aluminium reacts with acids and will change the colour and flavour of your food...NOT GOOD!
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Is this recipe right for you?
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I can’t wait to see your photos on Instagram. Just tag me #africaonyourplate
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Laters,
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Emem….xo
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