Muamba de galinha from The Africa Cookbook: Tastes of a Continent by Jessica B. Harris

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Notes about this recipe

  • quaquacat on October 16, 2021

    This was far and beyond the best chicken stew I’ve ever eaten, and it remained delicious over the several meals when we ate the leftovers. It was simple to cook after the squash was peeled and cut (kabocha). I made this with six boneless, skinless chicken thighs cut in half, with a can of diced tomatoes and farmer’s market okra and without red palm oil. The single habanero gave very little heat, so I added ground red pepper to pump it up a little.

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