Ingredients with Measurements:
- 1 cup dried corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup chopped okra
- 1 lb shrimp, peeled and deveined
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 4 cups water
- 1 cup coconut milk
- 2 tbsp olive oil
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, heat the olive oil over medium heat. Add the onion, garlic, green and red bell peppers, and okra. Cook for 5 minutes or until the vegetables are softened.
3. Add the soaked corn kernels, black beans, kidney beans, diced tomatoes, paprika, cumin, salt, black pepper, and water. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour or until the corn kernels are tender.
5. Add the shrimp and coconut milk to the pot and stir well. Cook for an additional 10 minutes or until the shrimp are pink and cooked through.
6. Serve hot with rice or bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Medium heat for sautéing vegetables
- Low heat for simmering the cachupa
Serving size:
- 6 servings
Nutritional information:
- Calories: 420
- Fat: 15g
- Carbohydrates: 47g
- Protein: 25g
- Fiber: 12g
Substitutions for ingredients:
- Dried corn kernels can be substituted with canned corn.
- Shrimp can be substituted with chicken or beef.
Variations:
- Add chorizo or bacon for a smoky flavor.
- Use different types of beans, such as pinto or navy beans.
- Add other vegetables, such as carrots or celery.
Tips and tricks:
- Soaking the corn kernels overnight will help them cook faster.
- Use fresh okra for the best flavor.
- Adjust the seasoning to your taste.
Storage instructions:
- Store the leftover cachupa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the cachupa in a pot over medium heat until heated through.
Presentation ideas:
- Serve the cachupa in a large bowl and garnish with chopped cilantro or parsley.
Garnishes:
- Chopped cilantro or parsley
Pairings:
- Serve with bread or rice.
Suggested side dishes:
- Fried plantains
- Green salad
Troubleshooting advice:
- If the cachupa is too thick, add more water or coconut milk to thin it out.
- If the corn kernels are still hard after simmering for 1 hour, cook for an additional 15-20 minutes.
Food safety advice:
- Make sure the shrimp is fully cooked before serving.
Food history:
- Cachupa is a traditional dish from Cape Verde, a group of islands off the coast of West Africa.
Flavor profiles:
- Savory, slightly sweet, and spicy.
Serving suggestions:
- Serve hot as a main dish.
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Region: Portuguese