Waiting for a cook

Caldo de Mancarra

Guinea-Bissau

What we know so far

Caldo de mancarra is Guinea-Bissau's national chicken dish: chicken simmered with onion, salt and chilli until almost dry, then finished in a sauce of pounded peanuts (mancarra, in Guinean Creole) and tomato, sharpened at the end with lime. It belongs to the same family as Senegal's maafe, but the Bissau-Guinean version is lighter, tangier and served over plain white rice, with home-reared chicken that needs a long, slow cook.

The draft was written from 3 published sources and holds 8 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting

Waiting for a cook

Caldo de Mancarra

Guinea-Bissau

What we know so far

The draft was written from 3 published sources and holds 8 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting