Caldo de Mancarra (Bissau-Guinean Fish in Peanut Broth)
Local name: Caldo de mancarra
In short: Firm fish simmered in a thin, savory peanut broth with tomato, onion, bell pepper and chili, finished with lime and spooned over rice. It takes about 55 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 40 min
- Resting
- 15 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 590 kcal
Caldo de mancarra is the stew most often named when people talk about food in Guinea-Bissau. Mancarra is the local word for peanuts, and here ground peanuts are loosened with water to make a thin, savory broth with tomato, onion and chili. Chicken, meat and fish all appear, and fish is the version made here, finished with lime. Spoon it over plenty of white rice.
Instructions
- Toss the fish with the juice of 1 lime and 1/2 tsp of the salt. Rest for 15 minutes.
- Heat the oil in a wide pot over medium heat. Cook the onion and bell pepper for 6 minutes, until soft. Add the garlic for 1 minute.
- Stir in the blended tomatoes and the whole chili. Cook for 8 minutes, until thick and darker in color.
- Whisk the peanut butter with 250 ml (1 cup) of the hot water until smooth. Pour it into the pot with the remaining 350 ml (1 1/2 cups) water and 1/2 tsp salt. Simmer gently for 15 minutes, stirring, until slightly thickened and the oil rises to the surface.
- Slide the fish into the broth. Simmer gently for 8 to 10 minutes without stirring, until opaque and flaking (63°C/145°F).
- Add the juice of the second lime, taste and adjust the salt. Serve over rice.
Tips
- For the classic chicken version, brown 800 g (1 3/4 lb) bone-in chicken pieces first, then simmer them in the broth for 40 minutes before serving. Shrimp also works and needs only 3 minutes.
- Always whisk the peanut butter with hot water before it goes in the pot. Added straight, it forms lumps that are hard to smooth out.
Questions and answers
What does mancarra mean?
Mancarra is the local word for peanuts in Guinea-Bissau. It also names the peanut-based stews and sauces that are among the most popular dishes in the country.
Can I make caldo de mancarra ahead?
Make the broth up to 2 days ahead and refrigerate. Reheat to a gentle simmer, then cook the fish fresh. Peanut broths thicken as they sit, so add a splash of water.
What should I serve with it?
Plain white rice cooked soft. The thin broth is meant to be ladled over it so each grain soaks up the peanut flavor.
How long does it take to make Caldo de Mancarra (Bissau-Guinean Fish in Peanut Broth)?
About 55 min in total: 15 min of preparation and 40 min of cooking.
How many calories are in Caldo de Mancarra (Bissau-Guinean Fish in Peanut Broth)?
About 590 kcal per serving, with 46 g of protein, 55 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 590 kcal |
|---|---|
| Protein | 46 g |
| Carbohydrates | 55 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 680 mg |
Estimated values, calculated from the ingredients.
