Entree: Sao Tome and Principe – Muamba de Galinha (Chicken braised in spiced palm oil with okra and ground peanuts, a classic West African stew)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 15 min

Ingredients

- 3 lb (1.4 kg) bone-in chicken pieces, about 6–8 pieces (thighs and drumsticks recommended)
- 4 tbsp (60 ml) red palm oil (dendê oil)
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1–2 malagueta or other small hot chilies, chopped (adjust to heat preference)
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (120 g) smooth peanut butter or 1/2 cup (120 g) ground roasted peanuts
- 2 cups (480 ml) chicken stock or water
- 10 oz (300 g) fresh okra, trimmed and halved
- 1 small sweet potato or pumpkin, peeled and cut into 1 in (2.5 cm) cubes, about 1 cup (150 g)
- 2 bay leaves
- Juice of 1 lime
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup (15 g) fresh cilantro or parsley, chopped for garnish

Instructions

1. Pat the chicken pieces dry and season lightly with salt and pepper. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) palm oil over medium-high heat. Brown the chicken in batches until golden on all sides, about 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium and add remaining 2 tbsp (30 ml) palm oil. Add the sliced onion and cook until softened, about 6–8 minutes. Stir in garlic, ginger, and chopped chilies and cook 1–2 minutes until fragrant.
3. Stir in the tomato paste and cook 2 minutes to caramelize slightly. Add the crushed tomatoes and cook for 4–5 minutes to meld flavors.
4. Whisk the peanut butter or ground peanuts with a ladle of warm stock until smooth, then add to the pot along with the remaining chicken stock or water. Add the bay leaves and cubed sweet potato or pumpkin.
5. Return the browned chicken to the pot, bring to a gentle simmer, then reduce heat to low. Cover partially and simmer for 30–40 minutes, until the chicken is cooked through and the vegetables are tender.
6. Add the trimmed okra in the last 8–10 minutes of cooking so it becomes tender but not overly slimy. Adjust thickness by simmering uncovered a few minutes if needed.
7. Stir in the lime juice, check seasoning, and add salt and freshly ground black pepper to taste. Remove bay leaves.
8. Garnish with chopped cilantro or parsley and serve hot with steamed rice, funge, or boiled cassava.