Angolan Palm Oil Chicken Stew

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Angola's national dish is a richly colored chicken stew built on red palm oil, okra, and butternut squash. The palm oil gives it a deep reddish hue and earthy flavor that defines the country's home cooking. Serve it over rice or the traditional cassava porridge called funje for an authentic meal.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 22 gCarbs
• 5 gFiber
• 9 gSugar
• 38 gProtein
• 780 mgSodium
• 920 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the chicken

• 3 lb bone-in chicken pieces (thighs and drumsticks)
• 1 tsp fine salt
• 1 tsp freshly ground black pepper

For the stew base

• 1/2 cup red palm oil (dendê)
• 2 large yellow onions, finely chopped
• 6 garlic cloves, minced
• 2 ripe tomatoes, chopped
• 2 tbsp tomato paste
• 1 Scotch bonnet or malagueta pepper, pierced
• 2 dried bay leaves
• 4 cups low-sodium chicken broth

For the vegetables and finish

• 1 lb butternut squash, peeled and cubed (about 3 cups)
• 12 fresh okra pods, trimmed
• 1/4 cup flat-leaf parsley, chopped
• 1 tsp fine salt, or to taste

Directions

1. Pat the chicken dry and season all over with the salt and pepper. Heat the palm oil in a heavy Dutch oven over medium heat until it shimmers, then brown the chicken in batches, about 3 minutes per side. Transfer to a plate.
2. In the same pot, add the onions and cook, stirring often, until softened and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
3. Add the chopped tomatoes, tomato paste, Scotch bonnet, and bay leaves. Cook, stirring frequently, until the tomatoes break down and the mixture thickens into a deep red paste, about 6 minutes.
4. Return the chicken and any juices to the pot. Pour in the broth, stir well, and bring to a boil. Reduce the heat to low, cover, and simmer for 25 minutes, skimming any foam from the surface.
5. Add the butternut squash to the pot, re-cover, and continue to simmer for 15 minutes until the squash is just tender when pierced with a knife.
6. Stir in the okra and simmer uncovered for 8 to 10 minutes more, until the okra is tender and the sauce has thickened to coat the back of a spoon.
7. Remove and discard the Scotch bonnet and bay leaves. Taste and adjust the salt, then stir in the chopped parsley. Let the stew rest off the heat for 5 minutes before serving.

Cook’s Notes

• Authentic red palm oil (dendê) is essential for the signature color and earthy flavor; do not substitute with regular vegetable oil.
• Brown the chicken in batches to avoid crowding the pot, which ensures a deep golden crust and richer stew.
• Leave the Scotch bonnet whole and pierce it for mild heat, or slice it open for a spicier stew.
• Butternut squash can be replaced with kabocha or pumpkin; both hold their shape during simmering.
• Traditionally served with funje (a stiff cassava flour porridge) to soak up the sauce, but steamed white rice or crusty bread also work well.

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