Chicken Diet: Angola's Birds' Favorite Foods

Angola's chicken, also known as Muamba de Galinha, is a popular chicken dish in Central Africa and is considered the national dish of Angola. The dish is made by marinating chicken pieces in a mixture of lemon juice, garlic, paprika, and other spices, and then cooking them in palm oil or peanut oil. The chicken is typically served with a variety of vegetables, including onions, tomatoes, butternut squash, and okra. The dish is often served with rice or cassava and is known for its unique aroma and taste.

Angola's national dish

Chicken Muamba is considered Angola's national dish, but there are many other popular dishes in the country. These include:

• Funge: A type of porridge made with cassava, which is a staple dish in Angola.
• Arroz: Rice dishes, including arroz da Ilha (rice with chicken or fish) and arroz de marisco (white rice with seafood).
• Cabidela: A dish cooked in blood, served with rice and funge. It can be made with chicken and served with vinegar, tomatoes, onion, and garlic.
• Caldeirada de cabrito: Goat meat stew served with rice, a traditional dish for Angolan Independence Day on November 11.
• Calulu: Dried fish with vegetables, often served with rice, funge, palm oil beans, and farofa.
• Frango piri-piri: Grilled chicken in a very hot marinade of piri piri hot pepper, chilli peppers, salt, and lemon or lime juice.

Angolan cuisine is heavily influenced by indigenous African ingredients and Portuguese influences, as Angola was a Portuguese colony. Staple ingredients include beans, rice, pork, chicken, various sauces, and vegetables such as tomatoes and onions. Spices such as garlic and piripiri (a local hot sauce) are also commonly used.

Chicken marination

Angola's chickens, or helmeted guineafowls, are omnivores with a varied diet. In the wild, they eat seeds, fruits, vegetables, insects, frogs, small snakes, and small mammals.

Now, onto chicken marination!

Marinating chicken is a great way to infuse it with flavour and keep it juicy. The best cuts of chicken for marination are chicken breasts, thighs, drumsticks, tenders, skin on or off, bone in or out. Bone-in chicken will need a longer cooking time.

• Extra virgin olive oil
• Balsamic vinegar
• Soy sauce (low sodium)
• Worcestershire sauce
• Lemon juice (freshly squeezed, preferably)
• Brown sugar
• Dried rosemary
• Dijon mustard
• Salt and ground black pepper (for seasoning)
• Garlic powder

You can also experiment with other ingredients such as honey, lemon zest, dried oregano, thyme, minced herbs, and so on.

Steps for Marination:

• Combine all the ingredients in a large mixing bowl and whisk together. Alternatively, you can put them straight into a large ziplock bag that will also be used for marinating the chicken.
• Remove half a cup of the marinade and reserve it for basting the chicken later.
• Place the chicken in the ziplock bag and pour the marinade over it. Gently massage the chicken to ensure it is well coated.
• Refrigerate the chicken and let it marinate for at least 30 minutes to up to 24 hours. For best results, 4 to 6 hours is recommended.
• Preheat your grill to medium-high heat and lightly oil the grates.
• Remove the chicken from the marinade, letting the excess drip off.
• Grill each side of the chicken for 5 to 6 minutes or until cooked through. The internal temperature of the chicken should reach 165°F.
• Baste the chicken occasionally with the reserved marinade.
• Once the chicken is cooked, remove it from the grill and tent it with foil. Let the chicken rest for at least 5 minutes before serving.

You can also bake or cook the marinated chicken in a stovetop skillet. Baking is done at 400°F for 18 to 22 minutes, or stovetop cooking is done at medium-high heat for 8 to 10 minutes on each side.

Tips for Chicken Marination:

• Poke holes in the chicken with a fork to allow the marinade to penetrate quickly, especially if you are short on time.
• Marinating for at least 30 minutes is recommended, but the longer the better—up to 24 hours. However, the chicken may become tough if marinated for more than 24 hours.
• You can freeze marinated chicken for up to 6 months. Thaw it overnight in the refrigerator before cooking.

Vegetables used

Angola's national dish, Muamba Chicken (Muamba de Galinha), features a variety of vegetables. This aromatic chicken stew is typically flavoured with garlic, chilli, and other vegetables, cooked in palm oil.

The dish includes onions, which are sautéed until translucent before adding the garlic. Tomatoes are also included, diced or coarsely chopped, adding a burst of colour and freshness to the stew. Okra is another essential vegetable in Muamba Chicken. It is often added towards the end of cooking to retain a slight crunch and prevent the stew from becoming too thick.

Additionally, some variations of the dish incorporate butternut squash or pumpkin. These vegetables provide a subtle sweetness and a vibrant orange hue to the stew. They are cut into cubes or large chunks and added to the stew along with the chicken.

In terms of spices, smoked paprika adds a subtle smokiness, while white or cayenne pepper contributes a hint of heat to the dish. Overall, the vegetables used in Angola's Chicken Muamba play a crucial role in creating a well-rounded, flavourful, and colourful dish.

Okra preparation

Okra is a versatile vegetable that can be prepared in a variety of ways. Here is a guide on how to prepare okra, including some specific recipes.

Basic Preparation:

Before cooking okra, it is important to wash the vegetables. Cut off the stems, ensuring that you do not cut into the pod itself. The thin outer layer can be removed with your fingers, but this is time-consuming and not necessary for young okra. For older okra, you can defuzz it by gently rubbing the pod with a fine nylon scourer, paper towel, or vegetable brush under running water.

Preventing Sliminess:

Okra has a reputation for being slimy, but there are ways to minimise this. One method is to soak the okra in vinegar: place the okra in a bowl with half a cup of vinegar for every 500g of okra, ensuring all the okra is coated. Leave to soak for 30 minutes, then rinse and dry the okra before using it in your recipe.

Okra for Different Dishes:

The way you prepare okra will depend on how you plan to cook it. For Cajun and Creole stews, slice the okra into even-sized pieces after topping and tailing it. For frying, cut the okra into 1/4 inch slices. If you are making a stew or casserole, you can leave the okra whole, which will prevent it from releasing its gelatinous substance. If using okra as a thickener, first blanch the whole okra, then slice and add to the dish 10 minutes before the end of cooking.

Okra Flavour Pairings:

Okra goes well with a variety of ingredients, including eggplant, onions, peppers, and tomatoes.

Frying Okra:

Frying is a popular way to cook okra. Here is a basic recipe for fried okra:

• Cut off the stems and slice the okra into 1/4 inch slices.
• Beat an egg and soak the okra slices in it for 5-10 minutes.
• Place cornmeal, salt, and pepper in a dish. Do not use flour, as this will make the okra mushy.
• Dredge the okra slices in the cornmeal mixture, ensuring they are evenly coated.
• Heat oil in a skillet over medium-high heat.
• Carefully place the okra in the hot oil and stir continuously to prevent burning.
• Fry for 2 minutes, or until golden.
• Remove from the oil and drain on paper towels.

Roasting Okra:

Another way to cook okra is to roast it in the oven. Here is a simple recipe:

• Preheat your oven to 425°F (220°C).
• Wash and dry the okra, then trim the stem ends.
• Cut the okra into 1/2 to 3/4 inch pieces.
• Spread the okra on a baking sheet in a single layer and drizzle with olive oil.
• Sprinkle with salt and pepper, or other desired seasonings.
• Roast in the oven for 10-15 minutes, or until the okra is lightly browned and tender.

Other Cooking Methods:

In addition to frying and roasting, okra can be cooked in a variety of other ways, including microwaving, boiling, and grilling. When boiling okra, place it in a saucepan with enough water to cover the vegetables, add salt to taste, and boil for 8-10 minutes or until tender. Microwaving is a quick and easy option: place the okra and 2 tablespoons of water in a microwave-safe dish, cover, and microwave on high for 4-6 minutes or until tender. Grilling is a great way to add a charred flavour to okra: toss the okra with olive oil, salt, and pepper, then grill over high heat for 3 minutes or until crisp-tender, turning occasionally.

Storage:

Okra is perishable and should be cooked within a day or two of purchasing. Store it in the refrigerator, either in a paper bag or wrapped in dampened paper towels.

With its versatile flavour and texture, okra is a great vegetable to experiment with in the kitchen.

Serving suggestions

Angola's chicken, also known as Moamba de Galinha, is a flavourful chicken stew considered to be the national dish of Angola. It is typically served with boiled yuca (cassava) or steamed rice.

There are several ways to prepare this dish, but they all involve marinating the chicken in a mixture of lemon juice, garlic, and spices, then searing or frying it. Here are some detailed serving suggestions:

Traditional Moamba de Galinha:

• Marinate chicken pieces in a paste made from lemon juice, salt, garlic, and chilli powder. Leave for at least an hour or overnight.
• Heat red palm oil in a Dutch oven or heavy-bottomed pot. Brown the chicken pieces in batches, if necessary, to ensure even cooking.
• Add chopped onions, garlic, a whole chilli pepper, and diced tomatoes. Bring to a boil, then reduce the heat and simmer until the chicken is tender, about an hour.
• Add butternut squash or pumpkin cubes and okra. Continue cooking until the vegetables are tender, about 15 minutes.
• Adjust seasoning to taste and serve over steamed rice or with boiled cassava.

Chicken Muamba:

• Marinate chicken pieces in lemon juice, garlic, paprika, thyme, white pepper, and chicken bouillon.
• Heat a mixture of palm oil and canola oil in a large saucepan. Brown the chicken on both sides, about 4-5 minutes.
• Add garlic, chilli pepper, smoked paprika, onions, and tomatoes. Sauté until the onions are translucent, about 2-3 minutes.
• Pour in chicken stock or water, chicken bouillon, and butternut squash. Bring to a boil and simmer until the sauce thickens, about 20 minutes or more.
• Add okra and continue cooking to your desired texture, about 5 minutes or more.
• Adjust seasoning and serve warm with cornmeal mash or rice.

African Chicken Muamba:

• Marinate chicken legs or thighs in lemon, spices, and olive oil for 10 minutes.
• Fry the chicken until brown and set aside.
• In the same pan, fry onions until soft, then add garlic, chilli, and tomatoes. Fry for a few minutes until the tomatoes soften.
• Return the chicken to the pan and add chicken stock.
• Stir in crunchy peanut butter until combined.
• Cover and cook in the oven for 1.5 hours.
• Sprinkle with thyme and serve with rice.

Variations:

The above recipes provide a range of options for preparing Angola's chicken. Some variations to consider:

• You can substitute butternut squash with pumpkin or sweet potatoes in any of the recipes.
• For more tender okra, add it when you add the squash.
• If using low-sodium chicken broth or water, add 2 teaspoons of salt instead of 1 teaspoon.
• Chicken breast can be used instead of legs or thighs, but it won't fall off the bone in the same way.
• Smooth peanut butter can be used instead of crunchy in the African Chicken Muamba recipe.

Frequently asked questions