Caldo de Mancarra is one of Guinea-Bissau’s most beloved national dishes, a rich and hearty peanut stew that beautifully blends African culinary traditions with Portuguese colonial influences.
The name “mancarra” refers to peanuts (groundnuts), which are the star of the dish. Typically, the stew is made with a base of ground peanut paste cooked into a creamy sauce, enriched with tomatoes, onions, garlic, and local spices.
Proteins such as chicken, fish, or beef are often added, making it a versatile dish. In this recipe guide, we’ll be using beef tripe.
Caldo de mancarra is served with boiled rice, cassava, making it both filling and flavorful.
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Caldo de Mancarra: Guinea-Bissau’s Creamy Peanut Stew with Chicken
Description
Caldo de Mancarra is one of Guinea-Bissau’s most beloved national dishes, a rich and hearty peanut stew that beautifully blends African culinary traditions with Portuguese colonial influences.
Background and Origin
Caldo de Mancarra reflects Guinea-Bissau’s cultural identity as a crossroads of African tradition and Portuguese colonial heritage. Peanuts, native to South America, were introduced to West Africa by the Portuguese in the 16th century through the transatlantic trade.
Over time, these nuts became deeply rooted in West African cuisines, blending seamlessly with local ingredients and cooking techniques.
In Guinea-Bissau, peanuts evolved into a culinary staple, and Caldo de Mancarra emerged as a symbol of comfort food, commonly prepared for family meals, celebrations, and communal gatherings. I
ts preparation varies slightly by region and household, but the dish always highlights the richness of peanuts and the importance of communal dining. Today, Caldo de Mancarra represents Guinea-Bissau’s unique food culture and tells a story of adaptation, resilience, and fusion between local and global food traditions.
Ingredients
Instructions
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How to Prepare Caldo De Mancarra
- Crush the garlic and add it to the beef tripe. Add salt and the lemon juice. Pressure cook for 10 minutes. It would take longer if you’re using a stove or gas.
- Transfer the peanut butter into a bowl, crush the fresh tomatoes, and mix them with the peanut butter. Once it’s thoroughly mixed. Add about 1 1/2 cups of boiling water and mix until it's a liquid. Sieve it into a pot and put it to boil for 15 minutes.
- Remove the heads of the okra and add them to the peanut sauce. Add the djatoto too.
- Add the cooked beef tripe, the bouillon cube, and the peppers. Continue cooking for an additional 15 to 25 minutes.
- Taste and adjust the salt.
- Once you see oil gathering on top of the sauce, allow it to simmer for another 5 minutes.
- Caldo de mancarra is ready!
- Enjoy it with boiled rice.
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Note
Tips for Preparing Caldo de Mancarra
- You can add other spices of your choice.
- Use chicken, beef or pork a mixture of them as desired.
- Cook the beef tripe for longer if you want it softer.
Read Also: Authentic Guatemalan Pepián: A Rich Chicken Stew with Mayan Roots
Caldo de Mancarra is rooted in tradition yet versatile in every kitchen, bringing together rich flavors and deep heritage in every spoonful. This dish reminds us that food is not just sustenance but a story passed down through generations.
