Peanuts have been grown in Guinea-Bissau for hundreds of years and remain one of the country's most important crops. Farmers grow them across the country, and peanuts appear in many dishes - not just this soup. The peanuts are roasted, then ground into a smooth paste that thickens the soup and gives it its rich, slightly nutty taste.
To make caldo de mancarra, cooks start by frying onions, tomatoes, and garlic until fragrant, then add the peanut paste and enough water or broth to make a thick soup. Vegetables like sweet potato, cassava, and leafy greens are added, and the whole pot simmers slowly until everything is soft and the flavours have blended together. The result is the colour of autumn leaves - deep orange-brown.
Like many beloved dishes, every family has their own version. Some add dried shrimp for depth, others include fresh fish from the Bijagós, and some make it entirely with vegetables. The soup is usually ladled over a mound of steamed rice, which soaks up the sauce perfectly. It is the kind of food that makes a house smell wonderful for hours.
Peanut soups and stews are found across West Africa, but each country has its own version with different spices and ingredients. Guinea-Bissau's version reflects the country's love of seafood - fresh fish from the sea or the lagoons often floats in chunks through the creamy sauce.