Entree: Guinea-Bissau – Northern Culinary Region – Caldo de Mancarra (peanut and tomato stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 1/2 cups (360 g) unsweetened creamy peanut butter or freshly ground roasted peanuts
- 6 cups (1.4 L) chicken stock or water
- 2 tbsp (30 ml) palm oil or sub vegetable oil if unavailable
- 1 large (10 oz / 280 g) onion, finely chopped
- 4 cloves (12 g) garlic, minced
- 2 medium (10 oz / 280 g) ripe tomatoes, chopped, or 1 cup (240 g) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1–2 hot peppers (piri‑piri, Scotch bonnet, or jalapeño), finely chopped, to taste
- 2 medium (8 oz / 225 g) okra, sliced (optional but traditional)
- 1 large (5 oz / 140 g) sweet potato or yam, peeled and cut into 1-inch (2.5 cm) cubes
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) lime juice
- 1/4 cup (15 g) fresh parsley or cilantro, chopped
- Optional: cooked rice, couscous, or cassava fufu for serving

Instructions

1. Season the chicken thighs with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) black pepper. In a heavy pot, heat 2 tbsp (30 ml) palm oil over medium-high and brown the chicken 4–5 minutes per side until golden. Remove and set aside.
2. Reduce heat to medium and add the chopped onion. Sauté 5–7 minutes until translucent. Add the garlic and chopped hot pepper and sauté 1 minute until fragrant.
3. Stir in the chopped tomatoes and tomato paste. Cook 3–4 minutes to break down the tomatoes and release their sweetness.
4. Add the browned chicken back to the pot with the sweet potato cubes. Pour in 6 cups (1.4 L) chicken stock or water and bring to a simmer. Cover and cook 20–25 minutes until chicken and sweet potato are nearly tender.
5. In a bowl, thin the peanut butter with 1/2 cup (120 ml) warm stock from the pot until smooth and pourable (this prevents lumps). Stir the thinned peanut butter into the stew along with smoked paprika, cumin, and remaining 1/2 tsp (2.5 g) salt. Simmer gently, stirring often, 10–12 minutes to meld flavors.
6. Add sliced okra if using and simmer 5–7 minutes until okra is tender and stew has thickened. Taste and adjust seasoning with additional salt, pepper, or chopped hot pepper for heat.
7. Finish with 1 tbsp (15 ml) lime juice and stir in chopped parsley or cilantro just before serving.
8. Serve Caldo de Mancarra hot over rice, couscous, or with fufu, ensuring each portion has both chicken and hearty peanut broth.