COOKING ANGOLA: Muamba de Galinha 🇦🇴

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat profile.

ground peanuts

🥗Healthier: sunflower seeds

💰Cheaper: peanut butter

Sunflower seeds are nut-free and lower in cost.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based protein, while pork is often less expensive.

cassava leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach is more accessible and nutritious.

Prep the butternut squash by peeling and cutting it into large cubes.

Dice the tomatoes and slice the onions.

Mince the garlic into tiny pieces.

Marinate the chicken thighs with garlic, smoked paprika, chicken bouillon powder, lemon juice, salt, and black pepper for half an hour.

Heat half a cup of red palm oil and a quarter cup of canola oil in a large pot over medium-high heat.

Add the marinated chicken thighs and brown them for 4-5 minutes per side.

Add minced garlic and sauté for 2-3 minutes.

Pierce the scotch bonnet pepper with a fork and add it to the pot.

Add the diced tomatoes and sauté for another 2-3 minutes until the onions are translucent.

Pour in 3 cups of chicken broth and bring to a boil.

Reduce to a simmer and cook for 20 minutes until the sauce thickens.

Add the butternut squash and cook for a few minutes before adding the okra, stirring to incorporate.

Cook for an additional 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens