Entree: Angola – Kizaca (Hearty Angolan chicken and okra stew with peanuts and palm oil)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg) total
- 1 tbsp (15 ml) kosher salt, divided
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 ml) red palm oil (or substitute 2 tbsp (30 ml) vegetable oil + 1 tbsp (15 ml) butter if unavailable)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1–2 fresh red chilies, seeded and finely chopped (adjust to taste)
- 1 cup (240 g) crushed or chopped tomatoes (canned or fresh)
- 1 cup (240 ml) chicken stock
- 12 oz (340 g) fresh okra, trimmed and halved lengthwise
- 1/2 cup (120 g) roasted peanuts, ground to a coarse paste (or use peanut butter)
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) smoked paprika
- 1 bunch (about 1/4 cup / 15 g) chopped fresh cilantro for garnish

Instructions

1. Season the chicken pieces with 1/2 tbsp (7.5 g) salt and 1/4 tsp (1 g) pepper. Heat vegetable oil in a large heavy pot over medium-high heat and brown the chicken in batches until golden, about 4–5 minutes per side. Transfer to a plate.
2. In the same pot add palm oil and reduce heat to medium. Sauté the onion until softened, about 5 minutes. Add garlic and chopped chilies and cook 1 minute until fragrant.
3. Stir in crushed tomatoes, tomato paste, and smoked paprika. Cook 3–4 minutes to concentrate flavors.
4. Return chicken to the pot, add chicken stock, bring to a simmer, cover, and cook gently 25–30 minutes.
5. Meanwhile, grind the roasted peanuts with a little warm water to form a thick paste if using whole peanuts. If using peanut butter, whisk to loosen with 1–2 tbsp (15–30 ml) water.
6. Add the okra and peanut paste to the pot, stirring to combine. Simmer uncovered another 12–15 minutes until the sauce thickens and okra is tender. Stir occasionally to prevent sticking.
7. Finish with lime juice and remaining 1/2 tbsp (7.5 g) salt, adjust pepper and heat as needed.
8. Serve hot garnished with chopped cilantro alongside white rice or traditional funge (cassava porridge).