Angola Recipes by Type

[catlist id=142]

Angola: Muamba de Galinha

INGREDIENTS:

1 2 lb. chicken, cut up and roasted
6 tablespoons olive oil
1 cup chicken broth, homemade preferable*
4 medium garlic cloves, minced
2 medium onions, sliced
2 cayenne peppers, seeded and sliced
1 delicata squash, roasted whole then cut into bite-size pieces
3 tomatoes, quartered
1/4 teaspoon grains of paradise
fresh salt, to taste
freshly ground pepper, to taste
1 dried bay leaf

Method:

My roasted chicken recipe:

Preheat oven to 450 degrees. Place a tablespoon of olive oil in a skillet
(don’t use a nonstick pan) and cook the chicken pieces on the stove top
until they are golden brown on both

sides. Season with salt and pepper, place the chicken skin-side down in
the skillet. Place in the oven and roast until the juices run clear when
pricked

with a knife. Cooking time varies by chicken size, of course. For a 2-lb
chicken it should be about 50 minutes with the rack in the lowest part of
the oven.

To roast the squash:

Preheat oven to 350 degrees. Prick the squash three or four times with a
sharp knife. Place the whole squash on a baking sheet and roast for about
an hour or until tender. Cut into

bite-size pieces.

Pour 4 tablespoons of olive oil into a Dutch Oven or large pot. While
heating gently, add the minced garlic and sliced onions. Cook until
translucent.

Add the chicken, broth, tomatoes, peppers, squash, bay leaf, grains of
paradise, salt, and pepper. Cover and cook for about 20 to 30 minutes.
Remove the

bay leaf and eat. This dish is very flavorful and is even more so the
next day. Serve with rice.

Serves 6 – 8

Angola: Muamba de Galin (Angolan spicy chicken and vegetables)

Ingredients:

Chicken, cut into serving pieces — 3 to 4 pounds
Red chili peppers, seeded and finely chopped — 2 or 3
Garlic, minced — 3 cloves
Salt and pepper — to season
Red palm oil — 1/4 cup
Onions, chopped — 2
Tomatoes, crushed — 2 cups
Pumpkin or winter squash, peeled and diced — 1 pound
Okra, cut into rounds — 1/2 pound
Palm soup base (optional, see variations) — 1 1/2 cups

Method:

Add the chicken, chile peppers, garlic, salt and pepper to
a large bowl and set aside to marinate for 30 minutes to an
hour.

Wipe the marinade from the chicken, reserving the marinade.
Heat the palm oil in a large pot and brown the chicken on
both sides. Set aside.

Add the onions to the oil and saute until wilted and
translucent. Add the reserved marinade and tomatoes and
simmer for about 5 minutes. Stir in the reserved chicken,
pumpkin, okra and palm soup base and bring to a boil.

Reduce heat to medium-low and simmer for 20 to 25 minutes,
or until the chicken is cooked through. Adjust seasoning
with salt and pepper and serve with cassava funge (see fufu
recipe variations) or rice.

Angola: Muamba de Galin (Angolan spicy chicken and vegetables)
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