The Hirshon Angolan Muamba Chicken – Muamba de Galinha

Citizens, the mighty country of Angola makes its first-ever appearance here on TFD Nation with a delicious stewed chicken recipe!

Angola, officially the Republic of Angola (Portuguese: República de Angola; Kikongo, Kimbundu and Umbundu: Repubilika ya Ngola), is a country in Southern Africa.

It is the seventh-largest country in Africa and is bordered by Namibia to the south, the Democratic Republic of the Congo to the north, Zambia to the east, and the Atlantic Ocean to west.

The exclave province of Cabinda has borders with the Republic of the Congo and the Democratic Republic of the Congo. The capital and largest city of Angola is Luanda.

Although its territory has been inhabited since the Paleolithic Era, what is now the modern country of Angola was influenced by Portuguese colonisation, which began with, and was for centuries limited to, coastal settlements and trading posts established beginning in the 16th century.

In the 19th century, European settlers slowly and hesitantly began to establish themselves in the interior. As a Portuguese colony, Angola did not encompass its present borders until the early 20th century, following resistance by groups such as the Cuamato, the Kwanyama and the Mbunda.

Independence was achieved in 1975 under a Marxist-Leninist one party state, backed by the Soviet Union and Cuba after a protracted anti-colonial struggle. However, the country soon descended into an even lengthier civil war that lasted until 2002. It has since become a relatively stable unitary presidential republic.

Angola has vast mineral and petroleum reserves, and its economy is among the fastest growing in the world, especially since the cessation of the civil war.

Angola is a member state of the United Nations, OPEC, African Union, the Community of Portuguese Language Countries, and the Southern African Development Community. A highly multiethnic country, Angola’s 25.8 million people span various tribal groups, customs, and traditions.

Angolan culture reflects centuries of Portuguese rule, namely in the predominance of the Portuguese language and the Catholic Church, combined with diverse indigenous influences.

Given the heavy influence of Portugal, it isn’t surprising that many Indian spices (Portugal was an exclusive European trader with India for many years) found their way into the cuisine.

This dish is a national recipe of Angola that is both comforting and exotic – well worth trying, ! 🙂 I’ve added a good shot of bacon fat to the palm oil used in the recipe, as some Angolans do plus some Maggi seasoning.

Battle on – The Generalissimo

The Hirshon Angolan Muamba Chicken – Muamba de Galinha

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• Total Time: 0 hours

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Ingredients

Units USM Scale 1x2x3x

• To marinate chicken:
• 3 – 3 1/2 pound chicken cut in pieces
• Juice of 1/2 lemon
• 1 teaspoon white pepper
• 2 teaspoons minced garlic
• 1 1/2 teaspoons dried thyme
• 1 teaspoon Maggi seasoning (TFD change: original recipe used salt)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chicken bouillon powder
• ***
• To cook chicken:
• 1/8 cup canola oil
• 1/8 cup bacon fat (TFD addition, use canola oil for original)
• 1/4 cup palm oil
• 5 garlic cloves, minced
• 3 onions, sliced
• 2 tomatoes, preferably heirloom, diced
• 1 teaspoon white pepper
• 1 teaspoon smoked paprika
• Whole hot pepper pierced (chili, Scotch bonnet)
• 1/2 pound butternut squash cut into large cubes
• 18 small Okra, sliced in half
• 2 cups (or more) chicken broth
• Salt to taste

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Instructions

1. Place chicken in a large bowl or saucepan, rub with lemon juice, then add salt, garlic, white pepper and chicken bouillon.
2. Mix chicken pieces with a spoon or with hands until they are well coated, set aside for 1 hour.
3. When ready to cook, heat up large saucepan with palm oil, bacon fat and canola oil, then add chicken, brown both sides for about 4-5 minutes.
4. Add garlic, chili pepper and smoked paprika, stir for about a minute then add onions and tomatoes, sauté 2-3 minutes until onions are translucent.
5. Add chicken stock if necessary to prevent any burns.
6. Next add chicken stock (about 2 cups or enough to cover chicken). Add chicken bouillon, and squash.
7. Bring to a boil and let it simmer until sauce thickens, it might take about 20 minutes or more.
8. Throw in okra, continue cooking until desired texture is reached about 5 minutes or more
9. Adjust for salt, pepper and stew consistency.
10. Serve warm with Cornmeal mash or rice.

• Prep Time: 0 hours
• Cook Time: 0 hours

Nutrition

• Calories: 1190.42 kcal
• Sugar: 10.91 g
• Sodium: 1875.25 mg
• Fat: 84.77 g
• Saturated Fat: 24.08 g
• Trans Fat: 0.41 g
• Carbohydrates: 31.26 g
• Fiber: 6.2 g
• Protein: 75.68 g
• Cholesterol: 280.04 mg