Gambian Caldo (Seafood Soup)
Photo: Wotancito, CC BY-SA 4.0
Gambian caldo is a slow-simmered soup of meat and vegetables that builds its body from a long, gentle cook. Beef or chicken is browned first, then simmered with potatoes, carrots, celery, bell pepper and tomatoes until the meat gives way at the touch of a spoon. Cumin and oregano keep the broth savory and warm, and a handful of fresh herbs at the end brightens each bowl.
Instructions
Heat the oil in a large pot over medium heat. Add the chopped onion and garlic and cook until the onion turns translucent and the garlic smells fragrant.
Add the beef or chicken and cook, turning the pieces, until they are browned on all sides.
Stir in the carrots, potatoes, celery, bell pepper and tomatoes. Cook for a few minutes, until the vegetables have softened slightly.
Pour in the broth so that everything is covered. Add the cumin, oregano, salt and pepper, and stir well to spread the spices through the pot.
Bring the soup to a boil, then turn the heat down to low and cover the pot. Simmer for about 1 to 1.5 hours, until the meat is tender and the flavors have come together.
Taste and adjust the seasoning. Ladle the soup into bowls, scatter chopped cilantro or parsley over each one, and serve hot.
Make it personal.
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