Ingredients:

1 chicken, cut into serving-sized pieces
juice of 1 lemon
250ml palm oil (or groundnut oil with 2 tsp paprika)
3 onions, chopped
2 garlic cloves, minced
1 scotch bonnet or other chilli pepper de-seeded and chopped
3 tomatoes, quartered
1 squash (eg butternut) or sweet pumpkin de-seeded, peeled and cut into bite-sized pieces.
250ml canned palm soup base ('sauce graine' or 'noix de palme') or home-made nyembe sauce (this can be omitted)
20 small, tender, okra washed and 'topped and tailed'
salt, to taste

Muamba de Galinha
(Angolan Chicken Muamba) Preparation:

Method:

Squeeze the lemon juice over the chicken and allow to marinate for about an hour. Add the oil to a deep frying pan and heat on high heat. 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. Simmer for a few minutes until the okra is tender, season and serve with rice or a maize-based fufu.

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