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Caldo de Mancarra (Guinea-Bissau Peanut Stew)

The Quirky Foodster Team

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Ingredients

  • 600 g (1 1/3 lb) chicken thighs, cut into pieces (or 500 g shrimp)
  • 200 g (3/4 cup) smooth peanut butter (unsweetened)
  • 1 (1) onion, chopped
  • 2 (2) tomatoes, chopped
  • 2 (2) garlic cloves, minced
  • 700 ml (3 cups) chicken or vegetable stock
  • 1 (1) hot chili pepper, whole
  • 2 tbsp (2 tbsp) palm oil
  • Salt to taste

Method

  1. Heat the palm oil in a large pot and brown the chicken pieces on all sides; set aside (skip this step if using shrimp).
  2. In the same pot, sauté the onion and garlic until soft, then add the tomatoes and cook until broken down.
  3. Whisk the peanut butter into the stock until smooth, then pour into the pot.
  4. Return the chicken to the pot along with the whole chili, cover, and simmer for 35 minutes until the chicken is tender.
  5. If using shrimp instead, add it in the last 5 minutes of cooking to avoid overcooking.
  6. Season with salt, remove the whole chili, and serve hot over rice.

Introduction: Widely regarded as Guinea-Bissau's national dish, caldo de mancarra traces back to peanuts introduced by Portuguese settlers.

Cultural Background: Widely regarded as Guinea-Bissau's national dish, caldo de mancarra traces back to peanuts introduced by Portuguese settlers. Traditionally made with chicken, it is equally popular with shrimp, and is served over rice at family tables across the country.

Tips: Whisking the peanut butter into warm stock first prevents it from clumping once added to the pot.

Variations: Shrimp is a common and equally traditional substitute for chicken, as noted in Guinea-Bissau home cooking. Replace chicken with chunks of sweet potato and cassava, and use vegetable stock for a hearty vegan version; nutrition updates automatically via toggle.

Storage: Refrigerate for up to 3 days; the sauce thickens further when chilled.

Reheating: Reheat gently over low heat, stirring frequently and adding a splash of stock if too thick.

Nutrition: Approx. 480 kcal, 32g protein, 30g fat, 18g carbohydrate per serving.

FAQs:

Q: Can I use crunchy peanut butter?

A: Smooth is traditional, but crunchy adds texture if preferred.

Q: Is this dish very spicy?

A: Mild to moderate as written, since the chili is left whole; chop it in for more heat.

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