FoodieAtlas
Recipes around the World
Caldo de mancarra—literally "peanut stew" in Guinea-Bissau's Creole—is the national dish, a creamy peanut-based stew with chicken that represents centuries of culinary history. The Portuguese colonial influence is evident in the name and technique, but the flavors are purely West African, with peanuts providing deep, nutty richness and warmth. Mancarra is the local word for peanut, reflecting Guinea-Bissau's linguistic independence and pride in its version of this beloved West African dish. Every family has their own approach, but the goal is always a silky, flavorful sauce that coats each piece of chicken.
In a large pot, heat the vegetable oil over medium heat. Add the beef or chicken chunks and cook until browned on all sides.
Add the chopped onion, minced garlic, and bell pepper to the pot. Sauté until the onion is soft and translucent.
Stir in the chopped tomatoes, paprika, ground cumin, ground black pepper, and salt. Cook for 5 minutes, allowing the tomatoes to break down and the spices to release their aroma.
Add the carrots, potato, green beans, and cabbage to the pot. Stir to combine.
Pour in the beef or chicken broth, stirring to mix everything together.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the meat and vegetables are tender.
Taste and adjust seasoning with additional salt or pepper if needed.
Garnish with chopped fresh parsley or cilantro before serving.
Mancarra is the Guinea-Bissau Creole word for peanut. Using the local term reflects the region's linguistic and cultural identity. It's the same ingredient as peanuts used elsewhere, but calling it mancarra honors the place and its people.
Smooth peanut butter creates a silkier sauce, which is more traditional. Chunky adds texture but can make it harder to achieve the creamy consistency caldo de mancarra is known for. Smooth is the safer choice.
In Guinea-Bissau, caldo (which means broth or soup) refers to any thick, saucy dish served over rice. It's more stew-like than soup in consistency, but the name reflects the dish's historical roots and linguistic tradition.
Yes, beef is used too. If using beef, extend the simmer time to 45-60 minutes until it's completely tender. Tougher cuts like chuck or brisket actually develop better flavor through the long cooking.
Serve it over fluffy white rice, with the sauce pooling around the grains. A simple salad or fresh lime on the side balances the richness. Some families also serve cassava or plantains alongside.