Entree: Guinea-Bissau – Southern Culinary Region – Caldo de Mancarra (Traditional West African peanut-based chicken soup with tubers and leafy greens)

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 1 hr

Total 1 hr 20 min

Ingredients

- 1 tbsp (15 ml) red palm oil or vegetable oil
- 1 lb (450 g) bone-in chicken thighs, about 4 thighs, skin removed and cut into pieces
- 1 1/2 tsp (9 g) salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 1 small hot pepper (Scotch bonnet or habanero), left whole or seeded and chopped for milder heat
- 2 medium tomatoes, chopped
- 1 tbsp (15 ml) tomato paste
- 1/3 cup (80 g) natural unsweetened peanut butter (or ground roasted peanuts)
- 4 cups (960 ml) chicken stock
- 1 medium sweet potato, peeled and cubed
- 1 cup (150 g) cassava (yucca), peeled and cubed
- 4 cups (120 g) fresh spinach, roughly chopped
- 1 tbsp (15 ml) lime juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley

Instructions

1. In a large pot, heat the palm oil over medium heat. Season the chicken pieces with 1 tsp (5 g) salt and 1/4 tsp (0.5 g) pepper. Brown the chicken in the oil on all sides, about 6–8 minutes total. Remove and set aside.
2. Add the chopped onion to the pot and sauté until translucent, about 4–5 minutes. Stir in the garlic, ginger, and hot pepper and cook 1–2 minutes until fragrant. Add the chopped tomatoes and tomato paste and cook 3–4 minutes to break down the tomatoes.
3. Whisk the peanut butter into 1 cup (240 ml) of the chicken stock until smooth, then add to the pot along with the remaining stock. Return the browned chicken to the pot. Bring to a simmer.
4. Add the sweet potato and cassava, reduce heat to medium-low, cover, and simmer 25–30 minutes until the tubers and chicken are tender and the flavors meld. Skim any excess fat from the surface.
5. Stir in the chopped spinach, lime juice, remaining salt and pepper to taste, and simmer 3–5 minutes until the greens are wilted. Remove the whole hot pepper if left whole.
6. Finish with chopped cilantro and serve hot, traditionally with white rice, couscous, or cassava fufu.