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Muamba De Galinha Chicken Muamba

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Ingredients

Adjust Servings:
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)

Nutritional information

1441.9
Calories
1003 g
Calories From Fat
111.5 g
Total Fat
43.8 g
Saturated Fat
243.8 mg
Cholesterol
371 mg
Sodium
53.7 g
Carbs
11.3 g
Dietary Fiber
13.5 g
Sugars
63.5 g
Protein
624g
Serving Size

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Muamba De Galinha Chicken Muamba

Features:
    Cuisine:

    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.

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Muamba De Galinha (Chicken Muamba), This recipe is from 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 , This recipe is from 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


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    Steps

    1
    Done

    Squeeze the Lemon Juice Over the Chicken and Allow to Marinate For About an Hour.

    2
    Done

    Add the Oil to a Deep Frying Pan and Heat on High Heat.

    3
    Done

    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.

    4
    Done

    Simmer For a Few Minutes Until the Okra Is Tender, Season and Serve With Rice or a Maize-Based Fufu.

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    Aurora Gonzalez

    Food artist known for turning traditional meals into edible masterpieces.

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