On this posting of "Around The World In 196 Plates" we visit Angola on the central west coast of Africa. With the South Atlantic ocean on one side, and the Democratic Republic of the Congo, Zambia and Namibia on the other this country is a mix of tropical beaches, rivers, and desert. Home to over 29 million citizens the main income being from oil and diamonds. One of the diamonds I found here was the Muamba De Galinha, spicy, aromatic and delicious I was pleasantly surprised as this dish has some things I had previously not liked. This journey is about exploring foods I have never had, and trying new things, this definitely fit the bill. This dish is something I will make again, I hope you give it a try!
Ingredients
* 3 lb chicken (I used boneless, skinless breasts)
* Juice of 1 lemon
* 2 tsp pepper
* 3 tsp minced garlic
* 1/8 cup canola oil
* 1/4 cup palm oil
* 3 small onions, sliced
* 2 chopped tomatoes
* 1 tbsp paprika
* 1 chicken bullion cube
* 1/2 lb butternut squash chunks
* 1/2 bag frozen okra
* 2-3 cups chicken broth
* 1 HOT pepper (Scotch Bonnet, or Bird's Eye if available)
Directions
In cast iron pan, heat canola and palm oil. Mix chicken in bowl with lemon, 1 tsp garlic, 1 tsp pepper and 1 tbsp paprika. Once oil is hot, add in chicken and cook 5-10 minutes per side. Add 1 cup of chicken broth, and add more as liquid is absorbed. After cooking place chicken, with sauce in slow cooker, add in remaining pepper, garlic, paprika, bullion cube and vegetables. For this I was unable to find really hot peppers, our local stores were even out of habaneros, so I had to substitute 2 serrano peppers, pierced to allow capsacin out. Cook on low 2-3 hours, stirring occasionally. Serve with white rice or couscous.
This was a good dish, I just wish I had been able to find hotter peppers. Next time I make this I will make sure I can source them beforehand. Given that I previously disliked okra and butternut squash, this was quite a turn around and I thoroughly enjoyed it.