Guinea-Bissau recipes

Caldo de Mancarra: Guinea-Bissau Chicken and Peanut Stew

How to make caldo de mancarra, a Guinea-Bissau stew of chicken simmered in a strained peanut and tomato broth. Covers the ingredients from a recipe credited to writer Filomena Embaló, crushing and straining the peanut paste, the order of adding liquid and paste, safe chicken doneness, peanut butter as a substitute, and serving with rice.