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Cachupa Rica
Cachupa Rica is a hearty and flavorful stew, considered by many to be the national dish of Cape Verde. It's a rich version of the traditional Cachupa, made with a variety of meats, corn, beans, and vegetables, slow-cooked to perfection.
đ§ Ingredienser
- 1 L Dried corn (hominy)(soaked overnight)
- 1/3 L Mixed dried beans (e.g., favona, stone beans, red beans, congo beans)(soaked overnight)
- 2 L Water
- 150 g Bacon(cut into pieces)
- 1 kg Pork spare ribs
- 1 medium Chorizo(sliced)
- 2 large Onions(chopped)
- 4 cloves Garlic cloves(chopped)
- 6 leaves Kale or Savoy cabbage(cut into pieces)
- 400 g Sweet potato(peeled and cut into chunks)
- 400 g Cassava and/or pumpkin(peeled and cut into chunks)
- to taste Salt
- 150 dl Olive oil(for sautéing)
- 2 Bay leaves
đšâđł Instruktioner
- 1
Soak the dried corn and beans in separate bowls of water overnight. Drain the water before cooking.
đĄ Proffstips: Soaking helps to reduce cooking time and makes the beans and corn more digestible. - 2
In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.
- 3
Add the chopped garlic and sauté for another minute until fragrant.
- 4
Add the bacon and pork spare ribs to the pot and brown them on all sides.
đĄ Proffstips: Browning the meat adds depth of flavor to the stew. - 5
Add the soaked and drained corn and beans, sliced chorizo, bay leaves, and enough water to cover everything by about an inch. Season with salt.
đĄ Proffstips: Do not drain the corn and beans cooking water if using a pressure cooker. - 6
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 2 hours, or until the corn and beans are tender.
- 7
Add the kale or cabbage, sweet potato, cassava, and/or pumpkin to the pot. Stir well.
đĄ Proffstips: Ensure there is enough liquid; add more hot water if the stew seems too dry. - 8
Continue to simmer, covered, for another 1 hour, or until the vegetables are tender and the stew has thickened.
- 9
Taste and adjust seasoning with salt if necessary. Serve hot in deep bowls.
đĄ Proffstips: Cachupa is often served with a side of vinaigrette or a fried egg.
đĄ Proffstips
- âFor a richer flavor, you can use a variety of meats like chicken, beef, or even fish in addition to pork.
- âIf you don't have dried corn, you can use canned hominy, but adjust the cooking time accordingly.
- âCachupa is traditionally made in a large pot and can be time-consuming, but the results are worth it.
- âLeftover cachupa often tastes even better the next day as the flavors meld.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Cachupa Pobre (Poor Cachupa): Made with fish instead of meat.
- Vegetarian/Vegan Cachupa: Omit the meat and use vegetable broth.
- Spicy Cachupa: Add more hot pepper or piri-piri to taste.