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Adjust Servings:
3 Tbsps lemon juice
4 cloves garlic
1/2 tsp fine sea salt
2 tsp chili powder
1 tsp paprika
1 1/2 lbs boneless skinless chicken thighs you can also use bone in, or even a whole chicken
1/4 cup red palm oil
2 yellow onion chopped
1 chili peppers diced
3 Tomatoes chopped
1 medium butternut squash peeled and cubed
1 cup chicken broth
12 oz okra frozen, cut

Nutritional information

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Angola: Muamba de Galinha





Moamba de Galinha is Portuguese for Chicken in Muamba sauce.  No, I’m not practicing for my upcoming trip – Portuguese is the official language of Angola (Angola was a Portuguese colony until 1975).

The cuisine of Angola has also been significantly influenced from Portuguese imports. However this particular dish has African roots, and is similar to Congolese Poulet à la Moambé. The base is red palm oil, which I told you about when we visited the Republic of Congo. However, this Angolan stew has okra and butternut squash or pumpkin as well.

I cut back on the oil because it seemed excessive – the original recipe called for 1/2 cup. You can serve this over rice as I did, but it would be more traditionally served with funge, a cassava based porridge. It’s warm and flavorful and perfect for this colder weather!

Recipe Source: Genius Kitchen



Combine lemon juice, 2 of the garlic cloves, salt, chili powder and paprika; rub all over chicken and marinate at least 1 hour.


Heat oil in a Dutch oven, over medium heat, and brown chicken on all sides.


Add onion, remaining garlic, chili pepper, tomatoes, butternut squash, and chicken broth; bring to a boil, cover, reduce heat, and simmer until chicken is tender, about 1 hour.


Add okra and simmer another 15 minutes. Add additional salt, pepper and seasoning to taste. Serve over yucca or rice.


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