Entree: Gabon – Muamba de Galinha (Gabonese chicken stew braised in red palm oil and ground peanuts with greens and okra)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 3 lb (1.4 kg) whole chicken, cut into 8 pieces, skin-on and bone-in
- 1/2 cup (120 ml) red palm oil
- 1/2 cup (120 g) smooth roasted peanut butter or ground roasted peanuts
- 2 tbsp (30 ml) vegetable oil (if needed)
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 4 medium tomatoes, chopped
- 2 tbsp (30 g) tomato paste
- 8 oz (225 g) fresh okra, trimmed and sliced
- 8 oz (225 g) spinach or cassava leaves, roughly chopped
- 2 cups (480 ml) chicken stock
- 1-2 scotch bonnet or habanero peppers, pierced (optional for heat)
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) salt, more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice
- 2 tbsp (8 g) fresh cilantro, chopped for garnish

Instructions

1. Pat the chicken pieces dry and season with 1/2 tsp salt and 1/4 tsp pepper. In a large heavy pot or Dutch oven, heat 1/4 cup (60 ml) of the red palm oil over medium-high heat until shimmering. Brown the chicken pieces in batches until golden on all sides; remove and set aside.
2. Add remaining 1/4 cup (60 ml) red palm oil (or vegetable oil if using) to the pot. Reduce heat to medium and sauté the sliced onions until translucent, about 6–8 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in chopped tomatoes and tomato paste and cook until tomatoes break down, about 5 minutes. Return browned chicken to the pot, add bay leaves, smoked paprika, and the pierced scotch bonnet pepper if using.
4. Pour in chicken stock and bring to a gentle simmer. Cover and braise over low heat for 25–30 minutes until chicken is cooked through and tender.
5. Whisk the peanut butter with a few tablespoons of hot braising liquid to loosen, then stir into the pot. Add sliced okra and chopped spinach, simmer uncovered 8–10 minutes until okra is tender and sauce has thickened. Adjust salt and pepper to taste; stir in lime juice.
6. Remove bay leaves and whole pepper before serving. Garnish with chopped cilantro and serve hot with steamed rice, fufu, or boiled plantains.