I'm pretty sure I didn't do this recipe justice. Something about 1/4 cup or more of palm oil just doesn't seem all that appealing to me. And I'm not sure about making palm soup or palm broth. It sounds fattening, too. AND I don't think I have access to those types of nuts in my usual grocery trip. I wasn't about to go on a wild goose chase for something that's considered a trans fat. *shrugs*
BUT I did like the flavors of the rest of the ingredients in this dish. I think S liked it, too. Well, except for the fact that I DIDN'T ground my coriander seed and left them whole.
I advise AGAINST this.
Always always always grind your coriander seeds. Just sayin...
Anyway, Angola, since it was a Portuguese until 1975 has a rather large Portuguese influence in it's cuisine. It also has that Africa or at least African produce influence, too. Squash and okra for some reason to me seems very African.
I looked at a few typical dishes from Angola. For some reason, I just honed in on this one. Probably because I had chicken. LOL It seemed like an easy dish to convert to the slow cooker and would still be tasty. I was right. Um...let's review the list shall we? Um...blood. Nope. Goat? Nope. Dried fish, caterpillars, banana leaves, grasshopper, game meat, sour milk, and frog. Nope, nope, nope, nope, nope, nope and nope. Some of those are hell nos. I will wind of revisiting as there are a few other dishes I'd like to try like Molho Cru, Pave de ginguba, mariscos cosidos com gindungo and quiabos com camarao.
Interesting facts about Angola.
- The official language in Angola is Portuguese, but they also speak Bantu and other African languages.
- Angola also is the home for the giant sable antelope. It can't be found anywhere else and was thought to be extinct until they discovered it a few years ago.
- Iona National Park -- Angola's largest national park bordering the Atlantic ocean with gorgeous desert dunes, plenty of bird life and slowly recovering its larger mammals after some serious poaching during the war.
- Angola was a Portuguese territory from the 16th century until 1975, when independence was declared. After independence, Angola went through a long period of civil war (1975-2002). Millions of lives were lost during the fighting.
- Life expectancy at birth: total population: 37.63 years
- The province of Cabinda is an exclave, separated from the rest of the country by the Democratic Republic of the Congo.
- Angola became a member of OPEC in late 2006 and its current assigned a production quota of 1.65 million barrels a day (bbl/day). Oil production and its supporting activities contribute about 85% of GDP. Diamond exports contribute an additional 5%.
- Angolan cuisine is the cuisine of Angola, a country in south-central Africa. Because Angola was a Portuguese colony for centuries, Portuguese cuisine has significantly influenced Angolan cuisine, with many foods imported into Angola by the Portuguese.[1]
Peel and dice the squash. You can select any squash you like. I chose acorn, but popular squash for this dish are butternut and pumpkin. Spread the squash in the bottom of a slow cooker insert coated with cooking spray. Place the chicken thighs on top of the squash. Top with tomatoes, chiles, corn, and okra.
Combine the chicken broth, tomato paste, coriander, cumin, salt and pepper in a small mixing bowl.
Cook on low for 8 to 10 hours or until chicken is cooked through.
We served this with some nice, crusty bread to sop up that tasty broth that this dish makes.
Enjoy!
Ingredients
Combine the chicken broth, tomato paste, coriander, cumin, salt and pepper in a small mixing bowl.
Cook on low for 8 to 10 hours or until chicken is cooked through.
We served this with some nice, crusty bread to sop up that tasty broth that this dish makes.
Enjoy!
Muamba de Galinha
Recipe by A Kitchen Hoor
Ingredients
- 2 pounds chicken thighs, skinned
- 3 cups acorn squash, peeled, seeded and cubed
- 2 cups onions, chopped
- 4 cups tomatoes, seeded and chopped
- 12 ounces frozen okra
- 12 ounces frozen corn
- 2 whole chiles de arbol
- 3 cups low fat chicken broth
- 1 tablespoon tomato pasta
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Peel and dice the squash. You can select any squash you like. I chose acorn, but popular squash for this dish are butternut and pumpkin. Spread the squash in the bottom of a slow cooker insert coated with cooking spray.
- Place the chicken thighs on top of the squash. Top with tomatoes, chiles, corn, and okra.
- Combine the chicken broth, tomato paste, coriander, cumin, salt and pepper in a small mixing bowl.
- Cook on low for 8 to 10 hours or until chicken is cooked through.
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