{"id":4000,"date":"2026-07-22T22:16:57","date_gmt":"2026-07-22T22:16:57","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolska-muamba-de-galinha\/"},"modified":"2026-07-22T22:16:57","modified_gmt":"2026-07-22T22:16:57","slug":"angolska-muamba-de-galinha","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolska-muamba-de-galinha\/","title":{"rendered":"Angolska Muamba de Galinha"},"content":{"rendered":"\n<style>\n#recipe-sr-angola-muamba-de-galinha{\n  --gj-bg:#F6F5F1;--gj-card:#FFFFFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);background:var(--gj-bg);\n  max-width:1040px;margin:0 auto;padding:52px 24px 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print{#recipe-sr-angola-muamba-de-galinha{max-width:100%;padding:0;background:#fff;color:#000;font-size:11.5pt;line-height:1.5;content-visibility:visible}#recipe-sr-angola-muamba-de-galinha .gj-hero,#recipe-sr-angola-muamba-de-galinha .gj-cap,#recipe-sr-angola-muamba-de-galinha .gj-eyebrow i{display:none}#recipe-sr-angola-muamba-de-galinha .gj-h1{font-size:22pt}#recipe-sr-angola-muamba-de-galinha .gj-h1 .gj-serif,#recipe-sr-angola-muamba-de-galinha .gj-sec .gj-serif,#recipe-sr-angola-muamba-de-galinha .gj-steps>li::before,#recipe-sr-angola-muamba-de-galinha .gj-intro p:first-of-type::first-letter,#recipe-sr-angola-muamba-de-galinha .gj-stage,#recipe-sr-angola-muamba-de-galinha .gj-cue{color:#000}#recipe-sr-angola-muamba-de-galinha .gj-rail,#recipe-sr-angola-muamba-de-galinha .gj-close{background:#fff;color:#000;border:1px solid #999}#recipe-sr-angola-muamba-de-galinha .gj-rail-t,#recipe-sr-angola-muamba-de-galinha .gj-rail-stop b,#recipe-sr-angola-muamba-de-galinha .gj-close .gj-serif{color:#000}#recipe-sr-angola-muamba-de-galinha .gj-rail-stop span,#recipe-sr-angola-muamba-de-galinha .gj-rail-sum,#recipe-sr-angola-muamba-de-galinha .gj-close p{color:#222}#recipe-sr-angola-muamba-de-galinha .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-sr-angola-muamba-de-galinha .gj-ing-group,#recipe-sr-angola-muamba-de-galinha .gj-steps>li,#recipe-sr-angola-muamba-de-galinha .gj-rail,#recipe-sr-angola-muamba-de-galinha .gj-close,#recipe-sr-angola-muamba-de-galinha .gj-nutri-row,#recipe-sr-angola-muamba-de-galinha .gj-fact{break-inside:avoid}#recipe-sr-angola-muamba-de-galinha .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n<\/style>\n<article id=\"recipe-sr-angola-muamba-de-galinha\" lang=\"sr\">\n<p class=\"gj-eyebrow\">Angolska kuhinja <i>\u00b7<\/i> Glavno jelo <i>\u00b7<\/i> Recept<\/p>\n<h2 class=\"gj-h1\"><b>Muamba de Galinha<\/b> sa bundevom i bamijom <span class=\"gj-serif\">u sosu od crvenog palminog ulja<\/span><\/h2>\n<p class=\"gj-sub\">Komadi piletine sa kostima prvo se zapeku, zatim se mirno kuvaju sa paradajzom, bundevom, bamijom, belim lukom, gindungom i crvenim palminim uljem dok sos ne postane sjajan i blago gust.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Glavno jelo<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Angolska<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Srednje zahtevno<\/b><\/span><\/p><div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-l\">Porcije<\/span><span class=\"gj-fact-v\">6 porcija<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">30 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">1 h 20 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">2 h 20 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 605 kcal<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Muamba-de-Galinha-1.webp\" alt=\"Piletina sa bamijom i bundevom u crvenkastom sosu pored belog funjea na zemljanom poslu\u017eavniku\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iroki kadar prikazuje muambu sa jasno odvojenim komadima piletine, bamije i bundeve uz glatki funje.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Sos koji tra\u017ei pravi redosled<\/h2><\/div>\n<div class=\"gj-intro\"><p>Muamba de Galinha pripada najprepoznatljivijoj grupi angolskih jela od piletine, povr\u0107a i crvenog palminog ulja. Ku\u0107ne verzije se razlikuju u koli\u010dini paradajza, vrsti tikve, ja\u010dini gindunga i izboru priloga, pa recept ne predstavlja jedinu formulu. Ova izvedba \u010duva \u010dvrstu osnovu jela: piletinu sa kostima, vo\u0107nu puno\u0107u palminog ulja, mekanu bundevu i bamiju koja sosu daje blago telo. Funje, pirina\u010d ili kuvani pasulj slu\u017ee kao neutralna osnova koja prihvata za\u010dinjeni sok bez zaklanjanja njegovog ukusa.<\/p><p class=\"gj-pull\">Bamija ulazi poslednja: dovoljno rano da pove\u017ee sos, dovoljno kasno da ostane prepoznatljiva.<\/p><p>Piletina se ne ispira. Povr\u0161ina se dobro osu\u0161i, zatim kratko marinira limunom, belim lukom, solju i biberom u fri\u017eideru. Trideset minuta daje dovoljno vremena da se za\u010din ve\u017ee za meso, ali ne omek\u0161ava povr\u0161inu do ta\u010dke na kojoj bi te\u0161ko dobijala boju. Zape\u010denje se radi u turama, u \u0161irokom loncu, jer nagomilani komadi pu\u0161taju paru i ostavljaju sos bez pe\u010denih tonova. Tamnozlatne povr\u0161ine na ko\u017ei i prese\u010denom mesu kasnije se rastvaraju u paradajzu i vodi.<\/p><p>Crveno palmino ulje nosi boju i karakteristi\u010dnu vo\u0107no-zemljanu notu. Polovina ide pod piletinu, druga polovina omek\u0161ava luk i spaja se sa paradajzom i gindungom. Paradajz mora prvo da se redukuje do guste baze; prerano dolivanje vode napravilo bi razre\u0111eno jelo. Piletina zatim kr\u010dka dvadeset pet minuta, dovoljno da pusti sokove i po\u010dne da omek\u0161ava. Bundeva ulazi pre bamije, po\u0161to joj treba vi\u0161e vremena da postane meka, a da ipak zadr\u017ei kockast oblik.<\/p><p>Bamija se dodaje poslednjih deset minuta. Takav raspored \u010duva njene polovine i koristi samo onoliko prirodne viskoznosti koliko je potrebno da sos oblo\u017ei meso. Gotovost se proverava termometrom u najdebljem delu bataka i belog mesa; svaki komad mora dosti\u0107i najmanje 74 \u00b0C. Zavr\u0161ni sos nije supast. Treba sporo da klju\u010da, da bude sjajan i dovoljno gust da ostane na piletini, dok se bundeva ne raspada pri zahvatanju ka\u0161ikom.<\/p><p>U Angoli se muamba \u010desto nalazi u sredi\u0161tu zajedni\u010dkog obroka, gde se sos raspore\u0111uje preko skrobnog priloga, a komadi piletine dele prema veli\u010dini i delu mesa. Zbog toga \u0161irok lonac nije samo tehni\u010dki izbor. Omogu\u0107ava da komadi le\u017ee u jednom sloju, da se bundeva i bamija ravnomerno kuvaju i da svaka porcija dobije deo povr\u0107a. Kada se koristi manji dubok lonac, donji komadi mogu da se prekuvaju pre nego \u0161to gornji prime dovoljno toplote, a me\u0161anje radi izjedna\u010davanja lako lomi bundevu.<\/p><p>Crveno palmino ulje treba da bude prehrambenog kvaliteta, bez ustajalog mirisa. Njegov ukus ostaje prepoznatljiv, pa neutralno ulje nije odgovaraju\u0107a potpuna zamena za ovu verziju. Gindungo donosi \u010distu ljutinu, ali ja\u010dina zavisi od sorte; koli\u010dina ostaje ista, a izbor bla\u017ee ili ja\u010de paprike prilago\u0111ava intenzitet. Posle kratkog odmora od pet minuta van vatre sos se smiri i bolje prianja uz meso. Taj trenutak je dobar za poslednju proveru soli, po\u0161to se ukus palminog ulja i paradajza tada jasnije razdvaja.<\/p><p>Pri serviranju se bira odnos mesa i sosa prema prilogu. Uz \u010dvr\u0161\u0107i funje mo\u017ee da ide vi\u0161e te\u010dnosti, dok pirina\u010d bolje prima umerenu koli\u010dinu sosa i cele komade povr\u0107a. Bundeva se prenosi \u0161irokom ka\u0161ikom, ne me\u0161a neposredno pre sipanja. Ako se jelo kuva unapred, bamija mo\u017ee ostati malo \u010dvr\u0161\u0107a u prvom kuvanju, po\u0161to \u0107e omek\u0161ati pri podgrevanju. Piletina se ipak mora potpuno skuvati do 74 \u00b0C pre hla\u0111enja i \u010duvanja.<\/p><p>Za zavr\u0161nu proveru ka\u0161ika prolazi kroz sredinu sosa: trag treba polako da se zatvori, bez vodene bare i bez paste koja stoji nepomi\u010dno. To je ta\u010dka izme\u0111u razvodnjenog i previ\u0161e redukovanog variva.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Vremenska linija pripreme<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Piletina se za\u010dini i odlazi u fri\u017eider.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:40<\/b><span>Komadi se zapeku u turama.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:08<\/b><span>Redukovan paradajz prima piletinu i vodu.<\/span><\/div><div class=\"gj-rail-stop\"><b>2:20<\/b><span>Bamija je meka, a meso ima najmanje 74 \u00b0C.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Piletina se trideset minuta marinira sa limunom, belim lukom, solju i biberom. U \u0161irokom loncu zapeku se komadi, a od luka, paradajza, gindunga i preostalog palminog ulja kuva gusta osnova. Piletina se vra\u0107a sa vodom i mirno kr\u010dka. Bundeva ulazi pre bamije, kako bi omek\u0161ala bez raspadanja, dok bamija zavr\u0161nih deset minuta blago vezuje sos. Ukupno vreme je 2 sata i 20 minuta, uklju\u010duju\u0107i mariniranje. Jelo je gotovo kada svaki komad piletine dostigne najmanje 74 \u00b0C, bundeva pru\u017ea mali otpor no\u017eu, a sos ostaje sjajan i obla\u017ee meso. Pre serviranja jelo odmara 5 minuta, pa se so proverava tek kada se sos smiri i jasno oblo\u017ei piletinu i povr\u0107e.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div><div class=\"gj-ing-grid\"><div><div class=\"gj-ing-group\"><h3>Za marinadu<\/h3><ul><li><b>1.600 g piletine sa kostima i ko\u017eom, ise\u010dene na 6\u20138 komada<\/b> \u2014 <em>me\u0161avina bataka, karabataka i belog mesa<\/em><\/li><li><b>45 ml sve\u017ee ce\u0111enog limunovog soka<\/b> \u2014 <em>za kratku marinadu<\/em><\/li><li><b>20 g zgnje\u010denog belog luka<\/b> \u2014 <em>sve\u017ei \u010denovi<\/em><\/li><li><b>6 g kuhinjske soli<\/b> \u2014 <em>od ukupno 10 g<\/em><\/li><li><b>2 g mlevenog crnog bibera<\/b><\/li><\/ul><\/div><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za varivo<\/h3><ul><li><b>90 ml crvenog palminog ulja<\/b> \u2014 <em>45 ml za zape\u010denje i 45 ml za sos<\/em><\/li><li><b>300 g \u017eutog crnog luka, tanko se\u010denog<\/b><\/li><li><b>500 g zrelog paradajza, seckanog<\/b><\/li><li><b>10 g sve\u017eeg gindunga ili druge ljute crvene paprike, sitno seckane<\/b> \u2014 <em>ja\u010dinu prilagoditi vrstom paprike<\/em><\/li><li><b>4 g kuhinjske soli<\/b> \u2014 <em>preostala koli\u010dina<\/em><\/li><li><b>500 ml vode<\/b><\/li><li><b>600 g bundeve ili \u010dvrste narand\u017easte tikve, u kockama od 3 cm<\/b> \u2014 <em>mora zadr\u017eati oblik<\/em><\/li><li><b>400 g bamije, o\u010di\u0161\u0107ene i prepolovljene po du\u017eini<\/b><\/li><\/ul><\/div><\/div><\/div><div class=\"gj-ing-note\"><b>Alergeni i bezbednost.<\/b> Nema glavnih deklarisanih alergena. Koli\u010dine su namenjene navedenom prinosu; \u010duvanje i temperature navedeni su u koracima i napomenama.<\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div><p class=\"gj-stage\">Mariniranje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Za\u010dinite piletinu<\/p><p class=\"gj-step-x\">Piletinu osu\u0161ite. Pome\u0161ajte je sa limunovim sokom, belim lukom, 6 g soli i biberom, pokrijte i dr\u017eite u fri\u017eideru. <span class=\"gj-cue\">Svaki komad je tanko oblo\u017een za\u010dinima; sirovu \u017eivinu ne ispirati.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ostavite meso da se marinira<\/p><p class=\"gj-step-x\">Dr\u017eite piletinu u fri\u017eideru 30 minuta. <span class=\"gj-cue\">Meso ostaje ispod 5 \u00b0C i vi\u0161e ne kaplje obilno.<\/span><\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Zape\u010denje i sos<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Zapecite piletinu<\/p><p class=\"gj-step-x\">U \u0161irokom te\u0161kom loncu zagrejte 45 ml palminog ulja na oko 180 \u00b0C. Zapecite piletinu u turama 8\u201310 minuta i izvadite je. <span class=\"gj-cue\">Ko\u017ea i izlo\u017eeno meso imaju tamnozlatne pe\u010dene povr\u0161ine.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Skuvajte osnovu<\/p><p class=\"gj-step-x\">Dodajte preostalo ulje i luk; kuvajte 6 minuta. Ubacite paradajz, gindungo i preostalu so, pa kuvajte 10\u201312 minuta. <span class=\"gj-cue\">Luk je mekan, a paradajz je postao gusta crveno-narand\u017easta baza.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Kr\u010dkajte piletinu<\/p><p class=\"gj-step-x\">Vratite piletinu, sipajte vodu, delimi\u010dno poklopite i blago kr\u010dkajte 25 minuta. <span class=\"gj-cue\">Sos sporo klju\u010da, a meso po\u010dinje da omek\u0161ava.<\/span><\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Povr\u0107e i zavr\u0161etak<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Dodajte bundevu<\/p><p class=\"gj-step-x\">Ubacite bundevu i kuvajte 15 minuta. <span class=\"gj-cue\">No\u017e ulazi uz mali otpor, a kocke dr\u017ee oblik.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Zavr\u0161ite bamijom<\/p><p class=\"gj-step-x\">Dodajte bamiju i kuvajte nepoklopljeno 10 minuta, uz jedno okretanje piletine. <span class=\"gj-cue\">Bamija je meka, sos sjajan, a piletina u najdebljem delu ima najmanje 74 \u00b0C.<\/span><\/p><\/div><\/li><\/ol><\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i prakti\u010dne napomene<\/h2><\/div><h3>Serviranje<\/h3><p>Slu\u017eiti vrelo uz funje de bomb\u00f3, obi\u010dan pirina\u010d ili kuvani pasulj. Bundevu, bamiju i sos rasporediti oko svakog komada piletine, tako da prilog mo\u017ee da upije te\u010dnost.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Ohladiti u plitkim posudama i staviti u fri\u017eider u roku od 2 sata. \u010cuvati 3\u20134 dana. Podgrejati piletinu i sos do 74 \u00b0C, uz malo vode kada se sos previ\u0161e stegne.<\/p><h3>Varijacije i zamene<\/h3><p>Mo\u017ee se koristiti piletina bez ko\u017ee, ali sa kostima, uz 15 ml manje palminog ulja. Polovina bundeve mo\u017ee se zameniti \u010dvrstim batatom ise\u010denim na iste komade. Bez kostiju vreme kuvanja mora biti kra\u0107e i proverava se temperaturom.<\/p><h3>Saveti iz test kuhinje<\/h3><p>Piletinu zapecati u turama. Paradajz redukovati pre dolivanja vode. Bamiju dodati tek pred kraj. \u0160irok lonac omogu\u0107ava isparavanje bez raspadanja bundeve.<\/p><h3>Potrebna oprema<\/h3><p>\u0160irok te\u017eak lonac sa poklopcem omogu\u0107ava zape\u010denje i ravnomernu redukciju; termometar sa trenutnim o\u010ditavanjem proverava 74 \u00b0C u razli\u010ditim komadima.<\/p><\/div>\n<div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>\u2248 605 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 21 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 37 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 41 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 810 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>Veli\u010dina porcije:<\/b> 1 komad piletine sa oko 300 g variva. <b>Klju\u010dni alergeni:<\/b> Nema glavnih deklarisanih alergena. Vrednosti su pribli\u017ene procene zasnovane na standardnim referentnim podacima; stvarne vrednosti zavise od proizvo\u0111a\u010da, obrade, zadr\u017eavanja ulja i porcionisanja.<\/p><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Zape\u010dena piletina, mirno kr\u010dkanje i bamija na samom kraju daju sos sa jasnom strukturom.<\/p><p>Svaki korak ima prakti\u010dan cilj: suva povr\u0161ina stvara boju, redukovan paradajz daje puno\u0107u, bundeva donosi meko\u0107u, a bamija zavr\u0161no telo. Rezultat ostaje \u010ditljiv u tanjiru, bez razvodnjenog sosa i raspadnutog povr\u0107a.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-angola-muamba-de-galinha\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Muamba de Galinha sa bundevom i bamijom u sosu od crvenog palminog ulja\",\"description\":\"Komadi piletine sa kostima prvo se zapeku, zatim se mirno kuvaju sa paradajzom, bundevom, bamijom, belim lukom, gindungom i crvenim palminim uljem dok sos ne postane sjajan i blago gust.\",\"inLanguage\":\"sr\",\"image\":[\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Muamba-de-Galinha-2.webp\",\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Muamba-de-Galinha-3.webp\",\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Muamba-de-Galinha-1.webp\"],\"author\":{\"@type\":\"Organization\",\"@id\":\"https:\/\/travelshelper.com\/#organization\",\"name\":\"Travel S Helper\",\"url\":\"https:\/\/travelshelper.com\"},\"recipeCuisine\":\"Angolska\",\"recipeCategory\":\"Glavno jelo\",\"cookingMethod\":\"Zape\u010denje i kr\u010dkanje na \u0161poretu\",\"keywords\":\"muamba de galinha,pile\u0107e varivo,crveno palmino ulje,bamija,bundeva,gindungo\",\"prepTime\":\"PT30M\",\"cookTime\":\"PT1H20M\",\"totalTime\":\"PT2H20M\",\"recipeYield\":\"6 porcija\",\"nutrition\":{\"@type\":\"NutritionInformation\",\"calories\":\"605 kcal\",\"carbohydrateContent\":\"21 g\",\"proteinContent\":\"37 g\",\"fatContent\":\"41 g\",\"fiberContent\":\"5 g\",\"sodiumContent\":\"810 mg\",\"servingSize\":\"1 komad piletine sa oko 300 g variva\"},\"recipeIngredient\":[\"1.600 g piletine sa kostima i ko\u017eom, ise\u010dene na 6\u20138 komada\",\"45 ml sve\u017ee ce\u0111enog limunovog soka\",\"20 g zgnje\u010denog belog luka\",\"6 g kuhinjske soli\",\"2 g mlevenog crnog bibera\",\"90 ml crvenog palminog ulja\",\"300 g \u017eutog crnog luka, tanko se\u010denog\",\"500 g zrelog paradajza, seckanog\",\"10 g sve\u017eeg gindunga ili druge ljute crvene paprike, sitno seckane\",\"4 g kuhinjske soli\",\"500 ml vode\",\"600 g bundeve ili \u010dvrste narand\u017easte tikve, u kockama od 3 cm\",\"400 g bamije, o\u010di\u0161\u0107ene i prepolovljene po du\u017eini\"],\"recipeInstructions\":[{\"@type\":\"HowToSection\",\"name\":\"Mariniranje\",\"itemListElement\":[{\"@type\":\"HowToStep\",\"name\":\"Za\u010dinite piletinu\",\"text\":\"Piletinu osu\u0161ite. 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