Ingredients with Measurements:
- 1 lb. dried corn kernels
- 1 lb. pork belly, diced
- 1 lb. chorizo sausage, sliced
- 1 lb. sweet potato, peeled and diced
- 1 lb. cassava, peeled and diced
- 1 lb. pumpkin, peeled and diced
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 can coconut milk (13.5 oz)
- 4 cups water
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Soak the dried corn kernels in water overnight.
2. In a large pot, add the soaked corn kernels, pork belly, chorizo sausage, onion, garlic, bay leaves, and water. Bring to a boil and then reduce heat to medium-low. Cover and simmer for 1 hour.
3. Add the sweet potato, cassava, and pumpkin to the pot. Cover and simmer for another hour or until the vegetables are tender.
4. Stir in the can of coconut milk and season with salt and pepper to taste. Simmer for an additional 10 minutes.
5. Remove the bay leaves and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours and 10 minutes
Temperature:
- Simmer on medium-low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 578
- Fat: 35g
- Carbohydrates: 47g
- Protein: 21g
- Fiber: 7g
Substitutions for ingredients:
- Pork belly can be substituted with bacon or ham.
- Chorizo sausage can be substituted with any spicy sausage.
- Sweet potato can be substituted with yams or butternut squash.
- Cassava can be substituted with yucca or taro root.
- Pumpkin can be substituted with any winter squash.
Variations:
- Add cooked beans such as black beans or kidney beans.
- Add more vegetables such as cabbage, carrots, or bell peppers.
- Use chicken or beef instead of pork.
Tips and tricks:
- Soaking the corn kernels overnight will help reduce the cooking time.
- Cut the vegetables into similar sizes to ensure even cooking.
- Adjust the seasoning to your liking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve in bowls with a sprinkle of chopped cilantro or parsley on top.
Garnishes:
- Chopped cilantro or parsley
Pairings:
- Serve with crusty bread or cornbread.
Suggested side dishes:
- Green salad
- Grilled vegetables
Troubleshooting advice:
- If the cachupa is too thick, add more water or coconut milk to thin it out.
- If the cachupa is too thin, simmer for a longer time to reduce the liquid.
Food safety advice:
- Make sure to cook the pork and chorizo sausage thoroughly to an internal temperature of 145°F.
Food history:
- Cachupa is a traditional Cape Verdean dish that originated from the country's history of slavery and colonialism. It was a staple food for slaves and later became a national dish.
Flavor profiles:
- The cachupa has a savory and slightly sweet flavor from the combination of the pork, chorizo, and vegetables. The coconut milk adds a creamy and nutty flavor.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Cape Verdean
Taste: Savory, Spicy, Coconutty, Hearty, Comforting