Caldo de MancarraChicken and Peanut Stew
A rich, savory soup of chicken simmered in a tomato and peanut broth, a style of groundnut cooking found across guinea-bissau and the wider region. It is especially satisfying served with plain rice, which soaks up the silky, deeply flavored soup.
Prep
20m
Cook
55m
Serves
4
Regional versions
Compare how this dish changes by country.
- Ghana
- Guinea-Bissau
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Soup
- 800gChicken Thigh
- 220gPeanut Paste
- 200gOnion (chopped)
- 15gGarlic (minced)
- 250gTomato (chopped)
- 50gTomato Paste
- 60mlRed Palm Oil
- 1pcsPiri Piri Chili (chopped)
- 10gSalt
- 3gBlack Pepper
- 1.2lWater
Rice
- 300gWhite Rice (rinsed)
- 1.2lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the red palm oil in a large pot. Add the onion and cook until softened, then stir in the garlic and piri piri chili until fragrant.
- 02
Add the tomato and tomato paste and cook until the base is thick and slightly darkened.
- 03
Add the chicken thigh, water, salt, and black pepper. Bring to a simmer and cook until the chicken reaches 74°C (165°F) and is tender.
- 04
Whisk the peanut paste with some hot broth until smooth, then stir it into the pot and simmer until the stew is glossy and lightly thickened.
- 05
Bring the water to a boil, add the white rice, cover, and cook over low heat until tender.
- 06
Serve the caldo de mancarra with the rice.
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