Muamba de Galinha is like a lot of African stews. It uses chicken, okra, and red palm oil to create a delicious and nutritious meal. Unlike African stews that I have cooked in the past, Muamba de Galinha has the delightful addition of pumpkin. Leave it to Africa to show us how good a savory pumpkin dish can be.
Muamba de Galinha¼ cup lemon juice
2 cloves garlic, minced
1 chili pepper, minced
½ tsp chili powder
Salt and pepper, to taste
1 pound chicken breast, cubed
1 onion, chopped
2 tbsp red palm oil
1 cup chicken stock (traditionally palm soup base)
4 okra, sliced
1 small pie pumpkin; seeded, peeled, and cubed
Mix the lemon juice, garlic, chili, and seasonings together. Pour this marinade over the chicken and let it sit for 20 minutes, mixing occasionally to ensure that the flavors meld. Heat the red palm oil over medium high heat in a saucepan. Add the onions and cook until golden, about 6 minutes. Toss the chicken into the pan and cook each side for about a minute until browned all over. Pour in the marinade and chicken broth. Cover and reduce the heat to a simmer for 20-30 minutes. Uncover the pan, and add the pumpkin and okra. Cook for another 15 minutes until the pumpkin is tender.
This yummy pumpkin and chicken stew proved to be a delicious fall-themed comforting meal that provided the African flavors that I adore. It came together pretty easily, was relatively inexpensive (boneless, skinless chicken breasts are $1.99/ lb from the meat counter at Kroger, but around $4 or $5/lb if you buy the prepackaged kind), and was delicious!! I love African food, and I love trying out new African recipes. I have been trying to space my African meals out to savor them, but I am flying through the country a lot faster than I would have liked. If only Eastern Europe could go by as quickly….