Muamba Chicken (Muamba de Galinha)

by ImmaculateBites on 24 February, 2015

Muamba Chicken aka Muamba de Galinha – An aromatic Angolan Chicken Stew , flavored with garlic , chilli , vegetables and cooked in palm oil

Muamba Chicken

For a while now, palm oil has had a bad rap- not eco-friendly, contains saturated fat and not good for the body. In the recent years,  that theory is quickly changing into palm oil is good for you, and “labeled better for you than butter”.


With all these chattering going on about palm oil, nothing could surprise me more than finding palm oil at Trader Joes.

Yes, you heard right Trader Joes. What! 

I just couldn’t believe it!  I read the labels again and just had to put it to the taste test.  AND folks, it sure is palm oil and their selling point is eco-friendly palm oil. So check it out when you visit your Neighbor hood Trader Joes.

Muamba Chicken 

If you are new to pam oil, this is a great recipe to start off with.

Chicken muamba is an extremely popular chicken stew in Central Africa and most would say, it is Angola’s National dish. It is rich with the aromatic flavors of garlic, tons of onions, spiced up with hot pepper and thickened with okra.

Muamba Chicken

Here, the chicken is first marinated with garlic, paprika and salt then seared with in red oil. (I used half palm oil and half canola oil). Then it is simmered with all the other ingredients until the chicken is thoroughly cooked and the flavors come together.

You may substitute butternut squash with pumpkin, or sweet potatoes. I throw in the okra towards the end, because I like the it  slightly Muamba Chickencrunchy and don’t want my soup to be too thick.

When searing chicken, it is best to marinate, however it is not compulsory. You may proceed with salt and pepper.


Chicken Muamba

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5.0 from 2 reviews
Muamba Chicken (Muamba de Galinha)
  • 3 – 3½ pound chicken cut in pieces
  • Juice ½ lemon (optional)
  • 1-teaspoon white pepper
  • 1 teaspoon minced garlic
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon chicken bouillon powder
  • ¼ cup canola oil
  • ¼ cup palm oil
  • 4-5 garlic minced
  • 2-3 onions sliced
  • 2 tomatoes diced
  • 1 teaspoon white pepper
  • 1 teaspoon smoked paprika
  • Whole hot pepper pierced (chili, Scotch bonnet)
  • ½ -1 pound butternut squash cut into large cubes
  • 18-20 Okra sliced in half
  • 2 cups or more chicken broth or water
  • Salt to taste
  1. ▪ Place chicken in a large bowl or
  2. saucepan, rub with lemon juice ,
  3. then add salt, garlic, white pepper and chicken bouillon.
  4. ▪ Mix chicken with a spoon or with hands until they are well coated, set aside.
  5. ▪ When ready to cook, heat up large saucepan with palm and canola oil, then add chicken, brown both sides for about 4-5 minutes.
  6. Add garlic, chili pepper and smoked paprika, stir for about a minute then add onions and tomatoes, sauté 2-3 minutes until onions is translucent.
  7. ▪ Add chicken stock if necessary to prevent any burns
  8. ▪ Next add chicken stock or water (about 2 cups or enough to cover chicken. Add chicken bouillon, and squash. Bring to a boil and let it simmer until sauce thickens, it might take about 20 or more depending on the type of chicken used. Throw in okra, continue cooking until desired texture is reached about 5 minutes or more
  9. ▪ Adjust for salt, pepper and stew consistency.
  10. Serve warm with Cornmeal mash or rice


Trinidad Macaroni Pie

by ImmaculateBites on 23 February, 2015

Trinidad Macaroni Pie-  Baked mac and cheese- the Caribbean Way –  with tons of flavor.Comfort food never tasted so good! Add a little spice to your life.

 Trinidad Macaroni Pie

 You know what happens when you have kids? This happens! You start cooking meals that you never did at home. Because sometimes you just get tired of doing the box stuff, especially after you read the label.

 Trinidad Macaroni Pie

Sure it is a speedy way to make mac and cheese but seriously I think it is not appealing, to put it lightly. Or maybe I should rephrase the statement and say not appealing to me. My sous chef (son) would eat the box stuff everyday. If you ask me, I would say  there is crack in those boxes, I kid you not. They get so addicted to that stuff and want nothing else.


This homemade Trinidad Macaroni pie is a whole other story for me. I dig this stuff! Besides, can you really say no to a big pan of ooey, gooey, cheesy deliciousness? And it is a lot lighter than your traditional macaroni pie.

Trinidad Macaroni Pie

I don’t know about my sous chef. He says he likes it but am not quite convince he likes it as much as the box stuff. I can’t wait for him to outgrow it and join me.

 So what sets this Trinidad Macaroni Pie apart? Give me a second- Will you please.


The allure is the  spice combination  , hot pepper, onions, garlic, thyme and creole spice. It all comes together for the ultimate comfort food, a perfect treat.

Ok, this recipe is not too firm or too creamy. It is just right. Gooey enough when it comes out of the oven and firm enough to slice when it cools down.

Trinidad Macaroni pie

If you would like super creamy add an extra 1/2 cup of whole milk.  I usually double this recipe. I top mine with more jalapeño peppers.




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Trinidad Macaroni Pie
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Caribbean
Serves: 6-8
  • 8 
ounce (2cups)Macaroni
  • 2 Tablespoon sunsalted butter
  • 1-2 tablespoon jalapenos pepper minced, seeded
  • 1 teaspoon minced garlic
  • ½ teaspoon smoked paprika
  • 1 teaspoon thyme
  • ½ cup finely diced onion
  • 1 tablespoon flour
  • 1 
cup evaporated milk
  • 1 egg
  • 4 ounce mozzarella cheese, grated
  • 4 ounce sharp cheddar cheese
, grated
  • 1 
teaspoon salt (I used creole salt)
  • ½ 
teaspoon white pepper
  • ½ teaspoons dry mustard (optional)
  1. Cook macaroni according to package directions.Be sure to salt water before cooking.
  2. Meanwhile, in a saucepan, sauté the garlic, thyme, Jalapeno pepper, smoked paprika for about 1 minute in 2 tablespoons butter.
  3. Then add onions and continue cooking for about a minute more.
  4. Proceed by adding the flour; whisk until blended. Gradually add milk. Bring to a boil; cook and stir until mixture thickens. Remove about ¼ cup of the mixture and slowly whisk with the egg making sure it doesn’t curdle. Dump the tempered egg back into the pan.and mix well to incorporate all ingredients.
  5. Stir in more than half of the cheese (leave the rest to sprinkle on top) creole salt and pepper until smooth.
  6. Drain macaroni and add to sauce; stir until coated. Adjust seasonings. Transfer to a greased 2-quart baking dish or 13-in. x 9-in. baking dish. Sprinkle remains cheese. Bake, uncovered, at 350° for 20 -30 minutes or until heated through.



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