Muamba de Galinha

Recipe by
Total Time:
2 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 chicken, cut into serving-sized pieces
  • Juice of 1 lemon (optional)
  • 1 cup - red palm oil (or a mixture of palm oil or any other cooking oil)
  • 2-3.5 - onions, chopped
  • 2 - cloves of garlic, minced
  • 1 - hot chilli pepper
  • 3.5 - tomatoes (peeled, if desired) and cut into quarters (optional)
  • 1 squash (acorn, butternut) or sweet pumpkin; seeded, peeled, and cut into bite-sized pieces -- or -- one eggplant, peeled, cut into pieces, soaked in salted water, rinsed, and drained
  • 1 cup - canned palm soup base | 1-2.5 dozen small, tender okra; washed, ends removed
  • Salt, to taste

How to Make Muamba de Galinha

  • Squeeze lemon juice over the chicken. The chicken can also be rubbed with a mixture of lemon juice, minced garlic, chopped chilli pepper, and salt.
  • Let it marinate for fifteen minutes to an hour.
  • Over high heat, bring the oil to cooking temperature in a deep skillet or a Dutch oven.
  • Add the chicken and cook it on all sides until it is slightly browned, but not done.
  • Add the onion, garlic, chilli pepper and tomato.
  • Stirring occasionally, cook over medium heat for about half an hour, until the chicken is nearly done.
  • Add the squash or eggplant and cook for an additional 10-15 mins.
  • Then stir in the canned palm soup base (if desired) and add the okra.
  • Gently simmer for a few minutes until the okra is tender.
  • Add salt to taste.
  • Serve with Rice.