Mangu

caldo-de-mancarra

Next Dish: Milanesa

Caldo de Mancarra is a traditional soup dish from Panama, primarily consumed in the Azuero Peninsula region. It features mancarra, a type of small, local crab, as the main ingredient, along with yucca, corn, and other vegetables. This hearty soup is typically served during the rainy season when crabs are most abundant. The dish is often accompanied by white rice and fresh lime.

mancarra paste

green plantains

potatoes

garlic

salt

water

beef

cilantro

cumin

dried pepper

onion

Recipe

Ingredients:

  • 2 pounds of mancarra (peanut) paste

  • 1 pound of beef bones

  • 1 pound of beef (cut into pieces)

  • 2 green plantains (peeled and cut into pieces)

  • 2 potatoes (peeled and cut into pieces)

  • 1 onion (chopped)

  • 2 cloves of garlic (minced)

  • 1 bunch of cilantro (chopped)

  • 2 teaspoons of cumin

  • Salt and pepper to taste

  • 8 cups of water


Instructions:

  1. Place the beef bones in a large pot, cover with water, and bring to a boil. Cook for about 30 minutes to create a beef broth.

  2. Add the pieces of beef to the pot and continue cooking for another 30 minutes.

  3. In a separate pan, sauté the onion and garlic until they are soft and translucent.

  4. Add the mancarra paste to the onion and garlic, and stir until well combined.

  5. Add the mancarra mixture to the pot with the beef and bones, and stir well.

  6. Add the plantains and potatoes to the pot, and season with cumin, salt, and pepper.

  7. Cover the pot and let it simmer for about 1 hour, or until the vegetables are soft and the stew has thickened.

  8. Before serving, stir in the chopped cilantro for added flavor.

  9. Serve hot, with a side of rice or bread if desired.