Entree: Guinea-Bissau – National Cuisine – Caldo de mancarra (Peanut soup/stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 22 min

Total 37 min

Ingredients

- 1 lb (454 g) firm white fish fillets (such as cod, grouper, or tilapia), cut into 1½-inch pieces
- 3/4 cup (110 g) roasted peanuts, ground to a paste (or 1/2–3/4 cup/120–180 g natural peanut butter if preferred)
- 3 tbsp (45 ml) palm oil (substitute vegetable oil if unavailable)
- 1 medium onion, approx. 1 (about 150 g), chopped
- 3 cloves garlic, minced
- 1–2 bird’s-eye chilies (piri-piri) or 1 small red chili, minced (adjust to heat preference)
- 2 medium tomatoes, approx. 2 (about 300 g), chopped, or 1 cup (240 g) canned diced tomatoes
- 2 tbsp (30 g) tomato paste
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes, about 1 lb (450 g)
- 1 cup (100 g) okra, sliced
- 4 cups (960 ml) fish stock or water
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice (optional)
- 1/4 cup (15 g) chopped cilantro or parsley for garnish

Instructions

1. If using whole roasted peanuts, grind them with a little warm water to form a smooth paste; set aside. If using peanut butter, thin it with 2–3 tbsp (30–45 ml) warm water to a pourable consistency.
2. In a large pot heat the palm oil over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add garlic and minced chili and cook 1 minute more until fragrant.
3. Stir in the chopped tomatoes and tomato paste; cook 3–4 minutes until the tomatoes break down. Add the peanut paste and stir to combine, then pour in the fish stock (4 cups/960 ml), whisking so the peanut paste dissolves into the liquid.
4. Add the sweet potato cubes and bring to a gentle simmer. Cover and cook 10–12 minutes until the sweet potatoes begin to soften.
5. Add the sliced okra and gently stir, then add the fish pieces, tucking them into the simmering stew. Simmer uncovered 8–10 minutes more until the fish is opaque and cooked through and the stew has thickened to a rich consistency.
6. Season with salt and pepper, stirring in lime juice if using. Adjust seasoning and thickness with additional stock or water if needed.
7. Serve hot garnished with chopped cilantro or parsley, traditionally accompanied by rice, boiled yams, or cassava.