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Caldo de Mancarra (Chicken in Peanut Sauce)
Caldo de Mancarra (Chicken in Peanut Sauce) is a traditional Guinean (from Guinea-Bissau) recipe for a classic stew of chicken in a peanut base with onion, tomatoes and hot chillies. The full recipe is presented here and I hope you enjoy this classic Guinea-Bissau version of: Chicken in Peanut Sauce (Caldo de Mancarra).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6–8
Rating: 
Tags : Chilli RecipesChicken RecipesFowl RecipesVegetable RecipesGuinea-bissau Recipes
Caldo de Mancarra, a Classic Guinea-Bissau recipe for a stew of chicken in a peanut butter base.
Ingredients:
1 whole chicken, cut into serving-sized portions
1 large onion, chopped
olive oil
250g peanuts (mancarra) or peanut butter
1 chicken stock cube
2 ripe tomatoes
salt and freshly-ground black pepper, to taste
hot chillies, to taste
Method:
Season the chicken pieces with salt, black pepper and chilli (you can either use hot chilli powder, or as is more traditionally, pound hot chillies in a mortar then rub this paste over the chicken pieces). Set aside to marinate in a bowl for 10 minutes.
Heat a little oil in a large pot, add the chicken and chopped onion and fry briefly until the chicken is just coloured. Pour in 500ml water, crumble in the chicken stock cube, and cook over low heat for about 18 minutes.
In the meantime, if you are using fresh peanuts, grind finely in a coffee grinder. Turn into a blender, add the chopped tomatoes and process to a smooth paste.
Stir this peanut paste into the meat broth then bring to a boil. Cook for about 20 minutes more, or until the chicken pieces are cooked through and tender.
Serve hot, accompanied by white rice.
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