COOKING ANGOLA: Muamba de Galinha ๐ฆ๐ด
COOKING ANGOLA: Muamba de Galinha ๐ฆ๐ด
I loved everything about this Angolan Chicken Stew: Muamba de Galinha. Red in colour because of the Red Palm Oil, it also features Okra, chicken thighs and vegetables and spices.
This is Anti-Chef Cooks the World. A series where I cook foods from every single country in the worldโฆall 197.
Follow Me Here:
๐ฉInstagram:โฆ
source
Reviews
0 %
You are cooking muamba de galinha and you donโt use the muamba โpeanut butterโ ๐ Iโm from Angola and we donโt cook like that
Thank you so much for this! Great video ๐ฆ๐ดโค๏ธ๐๐ค!
Jamie, I really love your channel. You're so humble and always persevere. But this video, man. You just cannot pass one habanero through a pot of food and call it "mega hot." That's an impossibility. That level of spice intolerance is an impediment as a chef. I would love to watch you do something you have barely touched upon. Explore the food of Southeast Asia. Maybe it will help you with your spice issues.
Nรฃo โฆ..isso nรฃoรฉ muamba
Sorry is not the teal moamba i know . Is just oil in there . Where is the palm tree puree ? Oil is one thing and palm tree puree is another . Pal tree puree makes the mosmba creamier and gorgeous and with okra is a superb dish with all the other trimmings of course
Jamie make it simpler as we actually do in Angola. Buy well done looks delicious ๐
i love this series! looking forward to you making some palestinian food, maybe msakhan or mjadara with knafeh for dessert <3 i know you may do a video about the occupier (whenever in the future you reach the later letters haha) but just a lil tip to be careful of actual authentic food, not stolen dishes
(oh man this is a brilliant series to get to know foods from other cultures, i wish there weren't any minefields to navigate ๐ ) thanks for making me smile AND exposing me to cool new dishes!!
This dish btw is not influence by portugese cooking, just want to mention that. This is cooked in most place I've been in West Central Africa ( Guinea Equiatorial / Cameroon / Gabon / Sao Tome ).
Same dish but by many different names.
I personally cook this with goat/mutton and really beef broth not maggie bullion for example.
Palm oil basically has no taste: if you want to do things right, use, you know, literally any other tasteless oil. Also, mateโฆsharpen your knives.
amei
So as an African Angolan/Congolese/American person may be 2 years late but itโs served with fufu which by our standards im sure would be hard to Differentiate. But let me know if any questions about what was made because it was very badly done in my eyes. Sorry.
Loved this episode and seeing you go out of your way to get something sustainable. โค๏ธ
Thanks for the effort and specially for promoting one of our main dish. However, it caught my attention because we never add butternut squash to this kind of dish. We'd add some type of green leaf as callaloo, spinach to the sauce, collard green or cabbage as a side dish.
We never fry the chicken on palm oil but we'd fry the tomatoes, garlic and onion and we don't use paprika as spice. All other ingredients are pretty much accurate. Anyway, thanks for the effort. We Angolans love our "Moamba de galinha" com funge. ๐
NAPALM: naptha and palm oil.
Hi fom Quebec, Canadaโ Thank you for the palm oil info. It is very important to our No Palm Oil family. I cook everything I can, as to Not Purchase products/food containing Palm Oil.
Jaime and all my fellow anti-anti-s , I enjoy piquant food and over the years I had to find a way to not offend the folks who don't enjoy very spicey food and yet satisfy my fellow chili-heads. My solution was to cook the chilies in the dish totally intact. no chopping no piercing no nothing. and removing them when soft (but not burst open) and chopping them up to serve seperately. the main dish has no piquancy that way (but a touch of the pepper flavor) and those who want spicey can add chopped chili to their heart's content. Hope this is a useful tip. All the best Jim Oaxaca Mexico
Muamba literally means peanut butter, so where is it??
Did he say okra was a new to him vegetable? I thought that everyone had eaten okra before!? Am I crazy? Is it not that popular?
Am sorry mate, but this is not Muamba de Galinha. Am Angolan and we do not cook like this. Nice attempt though.
Congratulations Jamie on trying boiled okra. ๐ I'm a southern girl and love okra prepared in every way. At home, if it isn't boiled too vigorously to break the pod it won't become slimy. Fried is delish.
Red palm oil is amazing, I can honestly see why palm oil became such an insanely overproduced commodity. The good-for-earth stuff is pricey but worth it. It's my favorite neutral oil to work with, good for frying, full of carotenoids and shit, has a taste but not a strong one, high smoke point, healthy and deliciously saturated
Okra's slime factor puts me off.
When you get to making a dish from South Korea, please do Budae Jjigae A.K.A Army stew or army base stew.
And when you make a dish from the Philippines, please do Rellenong Bangus A.K.A Filipino Stuffed Milkfish.
Oh how I love okra โฆ and chicken skin! This looks awesome, as usual.
Wait!!! Isn't that muamba de denden ? And since when we started to use a pumpkin in it? I'm so confused. This gives mixed feelings.
The Yoruban word for okra is "gumbo". Close to Muamba?
this food is not from angola๐ฆ๐ด ,you are lying๐ญ๐ญ๐ญ๐ญ๐ญ๐ก๐ก๐ก๐๐๐๐