Guinea-Bissau | Soup

Caldo de Mancarra

Guinea-Bissau peanut broth with chicken, tomato, sweet potato, ginger, chile, and a creamy mancarra sauce for rice.

Country
Guinea-Bissau
Region
West Africa
Time
70 min
Serves
6
Level
medium
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Recipe overview

What to know before you cook

Use this overview to check the occasion, serving ideas, regional context, and cooking commitment before you begin.

When to cook it

Best for Everyday meals. Plan on a medium cook and about 70 minutes total.

What to serve alongside it

White rice, lime, cilantro, or boiled cassava

Regional lane

Guinea-Bissau national table. A structured Guinea-Bissau dish in the AfroKitchen archive.

Chef watch-outs
  • Adding too much liquid after the rice goes in.
  • Stirring too often once the grains should be steaming.
  • Stopping the base before the pepper, onion, or spice edge has mellowed.
How you know it is ready
  • The grains should be tender but still distinct, with steam carrying the seasoning upward.
  • The sauce should coat the spoon and taste rounded, not watery or raw.
  • The aroma should smell rounded rather than raw or sharp.
Recipe photos

See the dish before you cook

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Caldo de Mancarra recipe from Guinea-Bissau
Caldo de Mancarra finished dish
Chef board

Build the table around Caldo de Mancarra

White rice, lime, cilantro, or boiled cassava

Best route from here

Guinea-Bissau national table

Collections to keep cooking
Swallow and Soup Table
Servings 6

Scale the dish before you shop, then use the checklist while you cook.

How to cook it

Step-by-step method

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Guinea-Bissau
5 steps 20 min prep 50 min cook 70 min total medium
1
Season and brown chicken
Season chicken with salt and pepper. Brown in oil, then remove.
Brown chicken 10:00
2
Cook the base
Cook onions, garlic, ginger, and tomatoes until soft and saucy.
Cook base 10:00
3
Add peanut broth
Whisk peanut paste with warm stock, then add to the pot with remaining stock, chicken, sweet potatoes, and hot pepper.
4
Simmer
Simmer gently until the chicken is tender and the sweet potato is soft.
Simmer caldo 45:00
5
Serve
Taste for salt and pepper. Serve hot over white rice.

Chicken, fish, shrimp, okra, carrot, or sweet potato may appear depending on the cook and coast.

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