Entree: Central African Republic – Northern Culinary Region – Muamba de Galinha (Chicken stewed in red palm oil with peanuts, tomato, and okra)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg) total
- 1/4 cup (60 ml) red palm oil
- 1 tbsp (15 ml) vegetable oil (for browning)
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (6 g) fresh ginger, minced
- 2 tbsp (30 g) tomato paste
- 2 medium tomatoes, chopped (about 10 oz / 285 g)
- 1/2 cup (125 g) natural peanut butter or 1/2 cup (75 g) ground roasted peanuts
- 1 1/2 cups (360 ml) chicken stock, plus more if needed
- 1 cup (150 g) fresh or frozen sliced okra
- 1 small hot chili (scotch bonnet or habanero), finely chopped (optional for heat)
- 2 bay leaves
- 1 tsp (5 g) smoked paprika or mild chili powder
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice
- 2 tbsp (8 g) chopped cilantro for garnish

Instructions

1. Season chicken pieces with 1/2 tsp salt and 1/4 tsp pepper. Heat vegetable oil in a large heavy pot over medium-high heat and brown chicken in batches, 4–5 minutes per side, until golden. Transfer browned chicken to a plate.
2. In the same pot reduce heat to medium, add red palm oil, then sauté onion until soft, about 5 minutes. Add garlic, ginger, and chopped chili and cook 1–2 minutes until fragrant.
3. Stir in tomato paste and chopped tomatoes and cook 3–4 minutes to mellow the tomato flavor. Add smoked paprika.
4. In a bowl whisk peanut butter with 1/2 cup (120 ml) warm chicken stock until smooth. Pour peanut mixture and remaining chicken stock into the pot, scraping up browned bits.
5. Return chicken to the pot, add bay leaves, bring to a gentle simmer, cover partially, and cook 25 minutes.
6. Add sliced okra and simmer uncovered another 10–15 minutes until the sauce is thickened and chicken is cooked through (internal temperature 165°F / 74°C). Add lime juice and adjust salt and pepper to taste.
7. Remove bay leaves, garnish with chopped cilantro, and serve hot.