Click on the image, above to submit to Pinterest.
Muamba de Cabara (Goat Meat Muamba)
Muamba de Cabara (Goat Meat Muamba) is a traditional Angolan recipe for a classic stew of goat meat in a palm soup base with palm oil, tomatoes and hot chillies. The full recipe is presented here and I hope you enjoy this classic Angolan version of: Goat Meat Muamba (Muamba de Cabara).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesGame RecipesFowl RecipesVegetable RecipesAngola Recipes
This is dish of goat meat with palm oil sauce (known as
muamba de dendem) along with an Angolan hot chilli known as gindungo.
Ingredients:
1kg goat meat cut into serving-sized pieces
juice of 1 lemon
250ml palm oil (or groundnut oil with 2 tsp
paprika)
3 onions, chopped
2 garlic cloves, minced
1 scotch bonnet or other
chilli pepper de-seeded and chopped
3 tomatoes, quartered
1 squash (eg butternut) or sweet pumpkin de-seeded, peeled and cut into bite-sized pieces.
250ml canned palm soup base ('sauce graine' or 'noix de palme') or home-made nyembe sauce (this can be omitted)
20 small, tender, okra washed and 'topped and tailed'
salt, to taste
Method:
Squeeze the lemon juice over the goat meat and allow to marinate for about an hour. Add the oil to a deep frying pan and heat on high heat. Place the goat meat in the pan and brown on all sides then add the onion, garlic, whole chilli and tomato.
Stirring occasionally, cook over medium heat for about half an hour then add the squash and cook for an additional 15 minutes before adding the canned palm soup base and the okra.
Simmer for a few minutes until the okra is tender, season and serve with rice or a maize-based fufu.
%20Recipe)