What is Cachupa?
Many Cape Verdeans consider Cachupa as the national dish of Cabo Verde. The 'stew' can be found served on all the inhabited islands in the archipelago. Because of the unique nature of each island, certain regional variations have evolved with specific local ingredients. Cachupa has a traditional day of the week that it's served in many households and restaurants, usually freshly made on a Saturday. A real family affair as both men and women take turns in creating the dish.
How Old is the Cachupa Recipe?
The meal can be dated back to the 15th century when Portuguese sailors / settlers started to grow vegetables on the islands.
Varieties of the Dish
There are two distinct individual Cachupa dishes; one is called Cachupa Rica (Rich) and second dish is Cachupa Pobre (Poor). The distinction between the two recipes is that Pobre contains vegetables and Rica is made with local varieties of meat.
Prep. & Nutrition
|Prep time: 40 minutes||1 L of corn (hominy), soaked overight.|
For each litre of corn, use 1/3 of beans
|Cook time: 03:00 minutes||Favona (large white bean species)|
|Total time: 03:40 minutes||Stone beans|
|Yield: 5 servings||Red beans|
|Calories per serving: 500||Congo beans|
|Fat per serving: 24g||Black beans|
|2 L of water|
|150 g of bacon|
|2 large onions|
|4 garlic cloves|
|1 medium chorizo|
|6 leaves of kale or Portuguese / savoy cabbage|
|1 kg of pork spare ribs|
|400 g of sweet potato|
|400 g of cassava and / or pumpkin|
|Soak the corn and beans 24 hours before.|
|When the water is boiling, add the corn and beans to the water, together with the bacon, the onions, the chopped garlic cloves and the chorizo.|
|When the corn is almost cooked, put the spare ribs, the cut cabbage, the manioc and / or pumpkin and the sweet potato.|
|It is necessary to check that the stew does not dry out so makes a lot of sauce.|
|Serve in deep dishes and spoon.|