Marisco em Caldo de Mancarra (Seafood with Peanut Sauce)
This recipe was kindly contributed by the EU Delegation to Guinea-Bissau. It was selected and prepared by the graduates of a Traditional Culinary course under the project “Promotion of the Creative Economy”, funded by the European Union and implemented by ADPP (Ajuda de Desenvolvimento de Povo para Povo) and partners. The project logo reads “our culture is our wealth”.
- 300 g ground peanuts
- 300 g dried shrimp
- 300 g salted dry fish
- 200 g volutes
- 100 g dried crown conch
- 50 g salted dry barbel fish
- 50 g fresh oysters
- 50 g dried oysters
- 50 g cockles
- 6 large crabs
- 12 small crabs
- 6 sprigs of parsley
- 3 Indian nightshades
- 4 medium sized tomatoes
- 1 large onion
- 1 hot chili
- 1 eggplant
- 4 limes
- 1 green pepper
- 2 kg rice
- salt to taste
Bring one litre of water to a boil. Wash the tomatoes, vegetables and seafood very well (opening the crabs - small and large - to remove any fat with care). In a bowl, manually make a paste of the tomatoes and ground peanuts. Gradually add warm water until it turns into a uniform liquid. Pour this into a pot and boil for 15 mins. Then, add the Indian nightshade, the dry crown conch, dry and fresh oysters, volutes and cockles. Cook on low heat until consistent, and stir continuously. Chop the onion, eggplant, peppers, and parsley and place in a saucepan with the juice of the 4 limes and the remainder of the seafood: the crabs, shrimp, as well as the dried fish. Cook for 10 mins on low heat, then mix in with the seafood that was cooked in the peanut sauce. Season to taste.
Ideally, the dish is served with “pestle rice” (a local wholegrain rice) cooked in salted water. In the absence of pestle rice, use brown rice.
Tip: The dish can also be prepared with smoked catfish, minced chicken, beef, or other ingredients of your choice.
Tip: The dish can also be prepared with smoked catfish, minced chicken, beef, or other ingredients of your choice.
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