Ingredients with Measurements:
- 1 cup dried black-eyed peas
- 1 cup dried corn kernels
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup olive oil
- 1/2 pound chorizo sausage, sliced
- 1/2 pound pork shoulder, cubed
- 1/2 pound beef chuck, cubed
- 1/2 pound sweet potato, peeled and cubed
- 1/2 pound yucca, peeled and cubed
- 1/2 pound butternut squash, peeled and cubed
- 1/2 pound cabbage, chopped
- 4 cups water
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Soak the black-eyed peas in water overnight. Drain and rinse.
2. In a large pot, combine the black-eyed peas, corn kernels, onion, garlic, bay leaves, paprika, salt, black pepper, cayenne pepper, and olive oil. Stir to combine.
3. Add the chorizo, pork, and beef to the pot. Stir to combine.
4. Add the sweet potato, yucca, butternut squash, and cabbage to the pot. Stir to combine.
5. Add the water to the pot and bring to a boil.
6. Reduce the heat to low and simmer for 2-3 hours, stirring occasionally, until the vegetables are tender and the stew has thickened.
7. Remove the bay leaves from the pot.
8. Stir in the parsley and cilantro.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 25g
Sodium: 700mg
Sugar: 8g
Fiber: 10g
Substitutions for ingredients:
- You can substitute black-eyed peas with kidney beans or pinto beans.
- You can substitute chorizo with bacon or ham.
- You can substitute pork shoulder with chicken thighs or beef brisket.
- You can substitute sweet potato with regular potato or carrot.
- You can substitute yucca with taro or cassava.
- You can substitute butternut squash with pumpkin or acorn squash.
- You can substitute cabbage with kale or collard greens.
Variations:
- You can add shrimp or fish to the stew for a seafood version.
- You can add coconut milk for a creamier version.
- You can add hot sauce or chili flakes for a spicier version.
- You can add tomatoes or tomato paste for a tomato-based version.
Tips and tricks:
- Soaking the black-eyed peas overnight will help them cook faster and more evenly.
- You can use canned black-eyed peas and corn if you don't have time to soak and cook them from scratch.
- You can use a slow cooker instead of a pot and cook the stew on low for 6-8 hours.
- You can serve the stew with rice, bread, or cornmeal.
Storage instructions:
- Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
- You can freeze the stew in a freezer-safe container for up to 3 months.
Reheating instructions:
- Reheat the stew in a pot on low heat, stirring occasionally, until heated through.
- You can also reheat the stew in the microwave, covered, for 2-3 minutes, stirring halfway through.
Presentation ideas:
- Serve the stew in a large bowl or individual bowls.
- Garnish the stew with fresh herbs, such as parsley or cilantro.
- Serve the stew with bread or cornmeal.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Hot sauce or chili flakes
- Lemon or lime wedges
Pairings:
- Red wine, such as Merlot or Cabernet Sauvignon
- Beer, such as Lager or Pilsner
- Soft drinks, such as Coca-Cola or Sprite
Suggested side dishes:
- Rice
- Bread
- Cornmeal
Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken it.
- If the stew is too salty, add more water or broth to dilute it.
- If the stew is too bland, add more salt, pepper, or spices to taste.
Food safety advice:
- Make sure to cook the meat and vegetables thoroughly to avoid foodborne illness.
- Store the leftover stew in the refrigerator or freezer promptly to avoid spoilage.
- Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Food history:
Cachupa is a traditional stew from Cape Verde, a group of islands off the coast of West Africa. It is made with a variety of ingredients, including corn, beans, meat, and vegetables, and is often served as a hearty meal for special occasions.
Flavor profiles:
Cachupa is a savory and hearty stew with a rich and complex flavor. The black-eyed peas and corn add sweetness and texture, while the chorizo and pork add smokiness and depth. The vegetables add freshness and color, and the spices add warmth and complexity.
Serving suggestions:
- Serve the stew as a main course for lunch or dinner.
- Serve the stew with bread or cornmeal for a complete meal.
- Serve the stew with a salad or vegetable side dish for a balanced meal.
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Region: Portuguese