Muamba de Galinha — Print Recipe

Chicken pieces braised in a luscious palm butter sauce with okra, garlic, and chilli, a rich and aromatic Central African classic.

Ingredients

1 Season chicken pieces with salt and sear in vegetable oil in a large pot until golden on all sides. Remove and set aside.
2 In the same pot, sauté onions and garlic until fragrant. Add chopped tomatoes and cook for ten minutes until soft.
3 Stir in palm butter and water, mixing until smooth and uniform in colour.
4 Return chicken to the pot, submerging pieces in the sauce. Bring to a simmer.
5 Add okra and chilli peppers. Cover and cook on low heat for thirty-five minutes until chicken is tender and sauce has thickened.
6 Serve hot over gozo, spooning plenty of sauce and okra over each portion.

Did You Know?

Muamba is shared across Central African cultures, with each ethnic group claiming the best version.