Muamba de Galinha from Angola

  • One chicken, cut into bite-sized pieces
  • Juice of one lemon
  • 1 cup of red palm oil
  • 2 or 3 onions chopped
  • 2 cloves of garlic, minced
  • 1 hot chili pepper, left whole and removed after cooking, or chopped for an extra spicy dish
  • 3 tomatoes, peeled and quartered
  • 1 squash or sweet pumpkin, seeded, peeled, and cut into bite-sized pieces
  • 1 cup of canned palm soup base or palm butter
  • 1 or 2 dozen small, tender okra; washed, with ends removed
  • Salt to taste
1. Squeeze lemon juice over chicken. Let it marinate for fifteen minutes to an hour.
2. Over high heat, bring the oil to cooking temperature in a deep skillet. Add the chicken and cook it on all sides until it is slightly browned, but not done.
3. Add the onion, garlic, chile pepper, and tomato. Stir occasionally, cooking over medium heat for about 30 minutes, until the chicken is nearly done.
4. Add the squash or sweet pumpkin and cook for an additional ten to fifteen minutes. Stir in palm soup base, and add the okra. Gently simmer for a few minutes, until the okra is tender.
5. Add salt to taste. Serve over rice
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