Angolan chicken stew with palm oil (Muamba de galinha)

1. Rub the chicken thighs with the lemon juice, salt, pepper and half the crushed garlic and leave for 20 minutes.

2. Dice the onions; peel and dice the tomatoes; peel the squash and cut into 3 cm cubes; trim the okra and slice into 2 cm pieces.

3. Heat the palm oil in a wide pan, brown the chicken for 5 minutes on each side, then remove.

4. Fry the onion and the remaining garlic in the oil, add the tomatoes and chopped chillies and cook for 5 minutes.

5. Return the chicken, add the squash and the water, cover and simmer over low heat for 30 minutes.

6. Add the okra, cook uncovered for another 10-15 minutes until the sauce thickens, and serve with rice or maize porridge.

Tip: Muamba de galinha is Angola's national dish; palm oil gives it its orange-red colour and its typical, slightly nutty flavour. If you can't find palm oil, sunflower oil mixed with 1 tsp smoked paprika is a good substitute. Okra thickens the sauce naturally, so don't stir too much.