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Muamba de Galinha (Angolan-Brazilian Chicken Stew with Palm Oil)
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Method
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- Salt the chicken pieces, and put them in a pot with the onion, garlic, bay leaf, tomatoes, palm oil and lemon juice over low heat, shaking the pot from time to time.
- When the chicken starts to get tender, add the diced zucchini and eggplant, and keep cooking gently.
- When the meat is almost completely tender, add the okra too, and cook until everything is soft.
- For the side, bring 1 liter of water to a boil; mix half of the cornmeal with a little lukewarm water, pour it into the hot water, and thicken it, stirring constantly and adding the other half of the cornmeal gradually - this is the cornmeal porridge (funge/angu).
- Serve the chicken stew with the vegetables and the cornmeal porridge.
Source: Wikibooks – Livro de receitas – Muamba de galinha (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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