Chicken Muamba Recipes

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MUAMBA DE GALINHA (CHICKEN MUAMBA)



Muamba De Galinha (Chicken Muamba) image

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

1 whole chicken, cut into serving-sized pieces
1 lemon
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)

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 Muamba image

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

1 (3 1/2 lb) whole chickens, cut up (I will skip the killing and cleaning part that we go through)
1 (6 ounce) can tomato paste
1 large fresh tomato (you can peel and seed if you wish, we eat everything here)
1 garlic clove, crushed
1 small onion, diced
1/2 cup chunky peanut butter
2 tablespoons palm oil (available in Oriental markets, feel free to substitute with a healthier oil)
1 bay leaf
1 teaspoon thyme
1 teaspoon salt
1 teaspoon black pepper
1 hot pepper (we use pili pili, a very hot pepper native to here, most like scotch bonnet in flavor but makes habe)

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.

CHICKEN MUAMBA



Chicken Muamba image

Provided by Nympha Nzeribe

Categories     Main Course     Main Dish

Number Of Ingredients 13

3 ½lb whole chicken
1 6 ounce can tomato paste
1 large fresh tomato
1 garlic clove, crushed
1 onion ( diced)
½ cup chunky peanut butter
2 tablespoons palm oil
1 bay leaf
1 teaspoon thyme
1 teaspoon salt
1 teaspoon black pepper
1 1 hot pepper
½ lb frozen okra

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.

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