Angolan Muamba De Galinha

So I finally got around to my next dish...from Angola! No one would really think, "oh hey, Angola has some fantastic" food, but turns out they do. It's also on the coast of Africa...who knew?

I started with breaking down a whole chicken (because, hey, why not) and then frying it in a cup of oil, which was a great way to get started. The original recipe (here) called for using palm oil...but since I (very occasionally) care about the environment, I decided to just go with vegetable oil instead. After frying for a while, you'll slowly add in your other ingredients and holy crapper there are a lot of them. 

 Ingredients:

1 whole chicken, cut into serving-sized pieces
1 lemon
Cup of oil (I used vegetable)
3 onions, chopped
2 garlic cloves, minced
1 scotch bonnet pepper (or other chilli pepper, left whole and removed after cooking for a mild dish, or chopped, seeds remo)
3 tomatoes, quartered
1 butternut squash (or sweet pupmkin de-seeded, peeled and cut into bite-sized pieces)
20 okra (small, tender, washed and 'topped and tailed')

Directions: 

1.  Squeeze the lemon juice over the chicken and allow to marinate for about an hour.

2.  Add the oil to a deep frying pan and heat on high heat.

3.  Place the chicken in the pan and brown on all sides then add the onion, garlic, whole chilli and tomato. Stirring occasionally, cook over medium heat for about half an hour then add the squash and cook for an additional 15 minutes before adding the canned palm soup base and the okra.

4. Simmer for a few minutes until the okra is tender, season and serve with rice.

Below is the finished product. I managed to get food poisoning somewhere along the way in making this, but hey...it was worth it.

Next up is Antigua and Barbuda...there national dish is Fungie. If you ever wondered what Okra, Papaya, and Eggplant taste like together...look no further!

Gorby is still pretty full from last time though, so maybe we'll give it a little time...