Gambian Caldo (Seafood soup)
Caldo is a traditional Gambian soup known for its rich and comforting flavors. It is typically made with a variety of ingredients such as meat, vegetables, and spices, resulting in a hearty and nourishing dish. Caldo is a popular choice during the colder months or as a comforting meal any time of the year.
- Prep
- 43 min
- Cook
- 1 hr 41 min
- Total
- 2 hr 24 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Large pot
Equipment
Wooden spoon or spatula
Equipment
Knife
Equipment
Cutting board
Procedure
Heat the vegetable oil in a large pot over medium heat.
Procedure
Add the finely chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic is fragrant.
Procedure
Add the beef or chicken pieces to the pot and cook until they are browned on all sides.
Procedure
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.
Procedure
Pour in the beef or chicken broth, ensuring that the ingredients are fully covered.
Procedure
Add the ground cumin, dried oregano, salt, and pepper to the pot. Stir well to incorporate the spices.
Procedure
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.
Procedure
Taste the soup and adjust the seasoning if needed.
Procedure
Remove the pot from heat and ladle the caldo into serving bowls.
Procedure
Garnish each bowl with freshly chopped cilantro or parsley. Serve hot.
Photo: Wotancito · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 14 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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