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Cachupa
A hearty and flavorful Cape Verdean national dish, Cachupa is a slow-cooked stew featuring hominy corn, beans, and a medley of meats and vegetables. It's traditionally prepared overnight and simmered for hours, resulting in a rich, comforting meal.
đ§ Ingredienser
- 400 g Dried hominy corn (milho seco)
- 300 g Dried beans (e.g., pinto, black-eyed peas, or fava beans)
- 600 g Assorted meats (e.g., pork belly, beef, chicken, smoked sausage)
- 200 g Chouriço or other smoked Portuguese sausage
- 200 g Aromatics (e.g., onion, garlic)
- 200 g Root vegetables (e.g., sweet potato, carrot, pumpkin)
- 200 g Leafy greens (e.g., collard greens, cabbage)
- 2 L Water or broth
- 2 pieces Bay leaves
- to taste Salt
- to taste Black pepper
- 2 tbsp Olive oil
đšâđł Instruktioner
- 1
The night before, thoroughly rinse the dried hominy corn and beans. Place them in separate large bowls, cover generously with water, and let them soak overnight. This rehydrates them and reduces cooking time.
â±ïž Overnight - 2
Drain and rinse the soaked corn and beans. In a large, heavy-bottomed pot or Dutch oven, combine the drained corn, beans, assorted meats, sliced chouriço, chopped aromatics (onion and garlic), and bay leaves. Add enough water or broth to cover everything by at least 2 inches (about 2 liters).
â±ïž 15 minutes - 3
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer gently for about 2 hours. Stir occasionally to prevent sticking. The corn and beans should start to soften.
â±ïž 2 hours - 4
Add the diced root vegetables (sweet potato, carrot, pumpkin) to the pot. Continue to simmer, covered, for another hour, or until the corn, beans, and vegetables are tender and the stew has a thick, hearty consistency. If the stew becomes too dry, add a little more water or broth.
â±ïž 1 hour - 5
Stir in the chopped leafy greens (collard greens, cabbage) during the last 15-20 minutes of cooking. They should wilt and become tender.
â±ïž 15-20 minutes - 6
Season the Cachupa generously with salt and freshly ground black pepper to taste. Remove the bay leaves before serving. For an extra rich flavor, you can drizzle a little olive oil over each serving.
â±ïž 5 minutes
đĄ Proffstips
- âCachupa is considered the national dish of Cape Verde, an archipelago with historical ties to Portugal.
- âThere are two main versions: Cachupa Rica (rich, with abundant meats and fish) and Cachupa Pobre (poor, typically vegetarian or with minimal meat). This recipe leans towards Cachupa Rica.
- âLeftover Cachupa often tastes even better the next day as the flavors meld further. It can be reheated gently on the stovetop.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Cachupa Rica: Emphasize a variety of meats, including pork, beef, chicken, and smoked sausages. Some variations even include fish.
- Cachupa Pobre: Omit all meats and fish, focusing on the corn, beans, and vegetables for a hearty vegetarian stew.
- Add a fried egg on top of each serving for an extra decadent meal.