CHICKEN MUAMBA
Chicken in a peanut/tomato sauce. Generally served with rice. This version is from the DR Congo. Don't let the peanuts with tomatoes throw you off it really is very tasty. (I learned to tell guests after they compliment it what's in it.)
Provided by CongoJim
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Simmer chicken covered in water with bouquette garnis until it's falling off the bone. Never boil meat, that makes it rubbery. Pull meat off the bone and reserve stock.
- Saute onion, hot pepper and garlic in oil until translucent. Add tomato.
- Stir in tomato paste and about 1/2 C stock.
- Add peanut butter.
- You should end up with a sauce that is similar in texture to spaghetti sauce. Add more stock if needed.
- Return chicken to the pan and simmer for a few minutes to infuse the flavors.
- Serve over rice.
- That's the traditional method.
- Now the "My in laws have shown up at the door to see little Joey, all I have is a couple of chicken breasts in the fridge and Joey is at that age where he asks adults things like "Mommy says that you are a busy body, how can I be one too?" version.
- To your favorite spaghetti sauce add the peanut butter and chunks of chicken breasts and crushed red pepper to taste. While that simmers, put water on to boil for minute rice and get back out and keep an eye on Joey.
MUAMBA DE GALINHA (CHICKEN MUAMBA)
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.
Provided by loranne_bronze22
Categories Whole Chicken
Time 1h15m
Yield 1 recipe, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
CHICKEN MUAMBA
Steps:
- Simmer chicken covered in water with bouquette garnis until it's falling off the bone.
- Never boil meat that makes it rubbery. Pull meat off the bone and reserve stock.
- Sauté onion, hot pepper and garlic in oil until translucent. Add tomato.
- Stir in tomato paste and about 1/2 C stock.
- Add peanut butter.
- You should end up with a sauce that is similar in texture to spaghetti sauce. Add more stock if needed.
- Return chicken to the pan and simmer for a few minutes to infuse the flavors.
- Serve over rice.
MUAMBA NSUSU - (CONGO CHICKEN SOUP)
This soup version of Sub-Saharan Africa's ubiquitous Chicken in Peanut-Tomato Sauce comes from the Kongo people of the two Congos and Angola; it has much in common with other African peanut soups and sauces. From the Congo Cookbook. Times and servings are estimates.
Provided by lazyme
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fill a large pot with enough water for soup.
- Bring it to a boil.
- Add the chicken and boil it until the meat is done and a broth is obtained.
- While the chicken is boiling, gently sauté the onion in several tablespoons of palm oil until the onion is tender.
- Remove the chicken from the broth and remove meat from bones. (Save the broth and keep it at a low simmer.).
- Combine one cup of the chicken broth with the peanut butter and tomato paste and stir until smooth.
- Return the chicken meat to the broth and add the peanut butter-tomato paste mixture.
- Stir and continue to simmer until the soup is thickened.
Nutrition Facts : Calories 961.2, Fat 69.4, SaturatedFat 18.6, Cholesterol 243.8, Sodium 715.2, Carbohydrate 17.9, Fiber 4.3, Sugar 9.8, Protein 67.6
MUAMBA DE GALINHA (ANGOLAN CHICKEN STEW)
This is the national dish of Angola, at least according to Wikipedia. It gets is characteristic flavor from red palm oil which gets its color from lycopene. It is also antioxidant rich and studies have shown it can help prevent heart disease by regulating the balance between good and bad cholesterol. You can find it in health food stores. Serve this dish with boiled yuca (cassava) or over rice. Prep time does not include marinating time.
Provided by threeovens
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine lemon juice, 2 of the garlic cloves, salt, and chili powder; rub all over chicken and marinate at least 1 hour up to overnight.
- Heat oil in a Dutch oven, over medium heat, and brown chicken on all sides, in batches, if necessary.
- Add onion, remaining garlic, chili pepper and tomatoes; bring to a boil, cover, reduce heat, and simmer until chicken is tender, about 1 hour.
- Add squash, chicken broth, and okra; coom until vegetables are tender, about 15 minutes.
- Serve with boiled yuca or over rice.
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