Chicken pieces slow-simmered in a thick, fragrant palm nut cream with okra, tomatoes, and chilli, creating a hearty Central African comfort stew.
Ingredients
-
1 whole chicken, cut into pieces
-
1 cup palm nut cream
-
6 okra pods, sliced
-
2 tomatoes, chopped
-
2 onions, diced
-
4 cloves garlic, minced
-
1 scotch bonnet pepper
-
2 tbsp vegetable oil
-
1 bouillon cube
-
Salt to taste
-
2 cups water
Instructions
-
1
Season chicken with salt, garlic, and bouillon. Brown in oil and set aside.
-
2
Sauté onions in the same pot until golden.
-
3
Add tomatoes and cook until soft, about 5 minutes.
-
4
Stir in palm nut cream and water, bring to a simmer.
-
5
Return chicken, add okra and scotch bonnet.
-
6
Cover and simmer 35 minutes until chicken is tender and sauce is thick.
Did You Know?
Muamba is shared across several Central African countries, but each nation claims their version is the definitive one.