Guinea Bissau

Last week's potluck featured Caldo de mancarra (Peanut stew) in two versions, veggie make the sauce the same way and substitute meat for okra and palm hearts), and chicken version (traditional), as well as, peanut and banana dessert, something sold on the streets in Guinea that I couldn't find a recipe so it is sort of my creation.

Caldo de macarra (Peanut stew)

Ingreditents:
1 cup of water
2 cups of peanuts
1 large onion
2 lb of chicken (I used a mix of boneless chicken thighs and chicken breast tenders)
1 lemon
3 tomatoes
salt and hot peppers to taste

1. Cut the chicken in pieces, season it with salt, hot peppers and onion
2. Cook in low heat um some water, until there is almost no sauce
3. Grind the peanuts in a hand mortar or food processor, as fine as possible. Add the tomatoes to form a paste.
4. Add hot water and stir to blend
5. Sieve it and add the sauce to the chicken. Simmer for a while.
6. Out of the stove, add juice of one lemon and stir. Serve over white rice.

Banana e amendoim (Peanut and banana dessert)

Ingredients:
4 ripe bananas
1 cup of ground peanuts
sugar and cinammon to taste

Mash the bananas in a bowl, add the previously ground peanuts (food processor is best), add sugar and cinammon to taste. Stir, pour in individual cups and refrigerate. Before serving sprinkle with additional peanuts for presentation.