Guinea-Bissau Caldo Stew | Amichyfoodcourt

Season the chicken with onion, some spice, and bouillon, then add some water and stir. Cover and cook for 15 minutes.

Assemble aromatics and pepper in a baking dish, drizzle with oil, and roast at 300°F for 15 minutes.

After 15 minutes, add peanuts and the roasted peppers and aromatics to a blender cup, add a little water, and blend until smooth.

Once the chicken is cooked, take it out and fry, then set aside.

Pour palm fruit, peanut paste, chicken stock, and water into a clean pot. Stir to dissolve the peanut paste.

Add seasonings and crayfish, boil down tomatoes, and stir to combine. Cover and bring to a boil for 7 to 10 minutes.

Add in vegetables (sweet potatoes, zucchini, eggplant, and carrots), mix well, cover, and cook for 10 minutes or until the veggies are well cooked.

Add in the air-fried chicken and allow to simmer for an extra 3 to 5 minutes, stirring occasionally.

Equipment Needed

Dietary

Allergens