Gambian Caldo (Seafood soup)

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 pound beef or chicken, cut into bite-sized pieces
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 1 celery stalk, sliced
• 1 bell pepper, seeded and chopped
• 2 tomatoes, diced
• 4 cups beef or chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish)

Ingredients for 5 servings (2.4 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat the vegetable oil in a large pot over medium heat.

   Stovetop
2. 2

   Add the finely chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic is fragrant.

3. 3

   Add the beef or chicken pieces to the pot and cook until they are browned on all sides.

4. 4

   Stir in the sliced carrots, cubed potatoes, sliced celery, chopped bell pepper, and diced tomatoes. Cook for a few minutes to allow the vegetables to soften slightly.

5. 5

   Pour in the beef or chicken broth, ensuring that the ingredients are fully covered.

6. 6

   Add the ground cumin, dried oregano, salt, and pepper to the pot. Stir well to incorporate the spices.

7. 7

   Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1–1.5 hours, or until the meat is tender and the flavors have melded together.

   Stovetop
8. 8

   Taste the soup and adjust the seasoning if needed.

9. 9

   Remove the pot from heat and ladle the caldo into serving bowls.

10. 10

    Garnish each bowl with freshly chopped cilantro or parsley. Serve hot.