Caldo de Mancarra

Background

Caldo de Mancarra is a beloved coastal West African stew from Guinea-Bissau, shaped by centuries of trade and Creole influences. Built around a rich groundnut base and slow-simmered aromatics, it balances savory depth, gentle heat, and leafy greens, then is ladled beside grains for a comforting, nourishing meal shared at family tables and celebrations. In home kitchens it is weeknight-friendly too: from first sizzle to serving can be done in about 45 minutes, while a slower simmer rewards an even silkier texture.

Ingredients

• 1.5 lb chicken thighs, bone-in
• 1 cup natural unsweetened peanut butter
• 1 large onion, finely chopped
• 2 tbsp tomato paste
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 fresh chili, seeded and minced (adjust to taste)
• 2 tbsp vegetable oil
• 4 cups low-sodium chicken stock
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 3 cups chopped spinach
• Wedges of lime, to serve
• Steamed rice, for serving

Preparation

1. Pat the chicken dry and season all over with the salt and black pepper.
2. Warm the vegetable oil in a heavy pot over medium-high heat, then brown the chicken on both sides until well colored, about 8 minutes total. Transfer to a plate.
3. Add the chopped onion to the pot and cook, stirring, until translucent. Stir in the garlic, ginger, and chili; cook just until fragrant, about 2 minutes.
4. Stir in the tomato paste and let it darken slightly, about 1 minute.
5. In a bowl, whisk the peanut butter with a ladle of warm chicken stock until perfectly smooth.
6. Return the browned chicken to the pot. Pour in the remaining chicken stock and the peanut butter mixture, then bring to a gentle simmer.
7. Cook at a steady bubble until the chicken is fork-tender and the broth is glossy and lightly thickened, about 25 minutes, skimming as needed.
8. Fold in the spinach and simmer just until tender, about 3 minutes.
9. Taste and adjust with more salt and a pinch of black pepper. Brighten with a squeeze of lime.
10. Ladle the stew into bowls and serve alongside warm rice.

How to Enjoy

To eat, spoon a bit of stew over the rice so each bite has silky groundnut richness, tender poultry, and greens. Finish with extra lime for brightness or more chopped chili for heat. Leftovers often taste even better the next day as the flavors meld.