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Loading...A signature dish of Mozambique's coastal cuisine, this vibrant stew simmers bone-in chicken in deep red palm oil with pumpkin, okra, and roasted peanuts. The combination of earthy palm oil and groundnuts creates a richly textured sauce traditionally served over funje (cassava porridge) or plain white rice.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings4
Yield4 to 6 servings
Nutrition Facts
Per serving (estimated)
- 680 kcalCalories
- 48 gFat
- 15 gSaturated Fat
- 22 gCarbs
- 5 gFiber
- 7 gSugar
- 42 gProtein
- 640 mgSodium
- 920 mgPotassium
- 95 mgCalcium
- 4.5 mgIron
- 28 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the chicken base
- 3 lbs bone-in chicken pieces (legs and thighs), skin on
- 1/2 cup red palm oil
- 2 large yellow onions, finely chopped
- 6 garlic cloves, minced
- 2 ripe tomatoes, chopped (or 1 cup crushed canned tomatoes)
- 2 small piri piri or red bird's-eye chilies, minced
- 2 bay leaves
- 1 tsp fine sea salt, plus more to taste
For the vegetables and groundnuts
- 2 cups pumpkin or butternut squash, peeled and cubed
- 1 cup fresh okra, trimmed
- 1 cup sweet potato, peeled and cubed
- 3/4 cup roasted unsalted peanuts (groundnuts), roughly crushed
- 3 cups warm water
- 1 tbsp fresh lemon juice
For garnish
- 1/4 cup fresh cilantro leaves, chopped
- Lime wedges, for serving
Directions
- Heat the palm oil in a heavy pot or Dutch oven over medium heat until melted and shimmering, about 2 minutes. Pat the chicken pieces dry and season generously with salt.
- Working in batches, brown the chicken skin-side down for 5 minutes per side until deep golden. Transfer to a plate and reserve.
- Reduce heat to medium-low and add the onions to the pot. Cook for 6 minutes until soft and translucent, scraping up the browned bits. Stir in the garlic, chilies, and bay leaves and cook for 1 minute until fragrant.
- Add the chopped tomatoes and cook for 6 to 8 minutes, stirring often, until they break down and the red oil separates and rises to the surface. Return the chicken to the pot.
- Pour in the warm water and stir in the crushed peanuts. Bring to a gentle boil, then cover, reduce the heat to low, and simmer for 25 minutes until the chicken is nearly tender.
- Add the pumpkin, sweet potato, and okra to the pot. Cover and continue cooking for 20 to 25 minutes, until the vegetables are fork-tender and the sauce has thickened to coat the chicken.
- Discard the bay leaves and stir in the lemon juice. Taste and adjust with additional salt if needed. The stew is ready when the oil visibly floats on top of the sauce.
- Ladle the stew into wide bowls over rice or funje, spooning the red palm oil sauce generously over each portion. Garnish with fresh cilantro and serve immediately with lime wedges.
Cook’s Notes
- Bone-in, skin-on chicken is essential for building a rich, flavorful sauce; boneless breasts will turn dry and lack depth.
- If red palm oil is unavailable, substitute with 1/4 cup vegetable oil combined with 2 tablespoons tomato paste for a similar color.
- The signature moment of doneness is when the palm oil separates and floats on top of the sauce, called 'refogar' in Portuguese.
- Traditional accompaniments include funje (a stiff cassava flour porridge) or simply steamed white rice to soak up the rich sauce.
- For a more authentic heat level, leave the piri piri seeds in; for a milder stew, seed the chilies before mincing.
