Tag: Angolan
Cosa-Cosa Camarao
Cosa-Cosa Camarao
With Angola being heavily influenced by Portuguese cuisine and being on the western coast of Africa, shrimp and peri peri make a perfect pair. Cosa-cosa translates to hot-hot, which these definetily are. The shrimp only take 4 minutes on the grill or under the broiler, making this a quick and easy go to.
Equipment
- metal skewers
Ingredients
- 1 lb 16/20 ct. shrimp peeled and deveined
- 1 tsp salt
- 1 lime juiced
- 4 tbsp peri peri sauce plus more for dipping
Instructions
- Season the shrimp with sea salt. Let marinate for 30 minutes, then toss with the lime juice.
- Turn on your oven’s broiler. Place 5 shrimp on each skewer. Brush each side with peri peri sauce. Place the skewers on a rack on a baking sheet lined in foil.
- Broil for 2 minutes a side.
Muamba de Galinha (Angolan Chicken Stew)
Muamba de Galinha (Angolan Chicken Stew)
Muamba de galinha is a very popular dish in Central Africa and is considered the national dish of Angola. The chicken is seared in palm oil then stewed in a rich sauce of onions, tomatoes, garlic, habanero, and chicken stock. Stewing with the chicken is butternut squash. You can substitute pumpkin or sweet potatoes if you aren’t a squash fan. Okra is added towards the end. If you’ve ever cooked with okra, it can get kind of snotty. This will help thicken the stew. Serve with steamed rice.
Ingredients
Chicken Dry Rub
- 6 bone in chicken thighs or 1 whole chicken cut into pieces
- 1/2 lemon juiced
- 1 tsp white pepper
- 1 tsp garlic powder
- 1/2 tsp thyme
- 1/2 tsp smoked paprika
- 1/2 tsp chicken bouillon
- 1 tsp salt
Angolan Chicken Stew
- 1/4 cup palm oil
- 1/4 cup vegetable oil
- 1 large onion diced
- 6 garlic cloves minced
- 2 Roma tomatoes seeded and diced
- 1 tsp white pepper
- 1 tsp smoked paprika
- 1 habanero
- 1 small butternut squash cubed
- 2 cups chicken stock
- 12 okra diced
- salt to taste
Garnish
- parsley chopped
Instructions
- Season the chicken with all of the spices. Make sure to rub some of the seasoning under the skin.
- Heat up palm and vegetable oil in a large Dutch oven over medium high heat. Add in the chicken thighs skin side down.
- Brown the chicken thighs for 6-7 minutes a side. Remove and set aside.
- Add in the garlic and sauté for 1 minute.
- Stir in the onions, tomatoes, habanero, white pepper, and smoked paprika. Sauté for 4-5 minutes.
- Add the chicken thighs back into the pot, along with the butternut squash and chicken stock. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- Uncover. Turn the heat back up to medium high. Add in the okra. Simmer for 10 minutes.
- Season with salt.
