International > African > Cape Verdean

Traditional Cape Verdean Cachupa Recipe

Ingredients with Measurements:
- 1 lb. dry corn kernels
- 1 lb. dry red beans
- 1 lb. pork ribs
- 1 lb. beef stew meat
- 1 lb. chorizo sausage
- 1 lb. sweet potato, peeled and cubed
- 1 lb. cassava, peeled and cubed
- 1 lb. pumpkin, peeled and cubed
- 1 lb. cabbage, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp. paprika
- Salt and pepper to taste
- Water as needed

Special equipment needed:
- Large pot or Dutch oven

Step-by-step instructions:

1. Soak the corn kernels and red beans overnight in separate bowls.

2. In a large pot or Dutch oven, add the pork ribs and beef stew meat. Cover with water and bring to a boil. Reduce heat and simmer for 30 minutes.

3. Drain the corn kernels and add them to the pot with the meat. Add enough water to cover the meat and corn. Bring to a boil and then reduce heat to medium-low. Cover and simmer for 1 hour.

4. Drain the red beans and add them to the pot with the meat and corn. Add enough water to cover everything. Bring to a boil and then reduce heat to medium-low. Cover and simmer for another hour.

5. Add the chorizo sausage, sweet potato, cassava, pumpkin, cabbage, onion, garlic, bay leaves, paprika, salt, and pepper to the pot. Add enough water to cover everything. Bring to a boil and then reduce heat to medium-low. Cover and simmer for another hour or until everything is tender.

6. Remove the bay leaves and serve hot.


Time:
Preparation time: 30 minutes
Cooking time: 4 hours
Temperature:
Simmer on medium-low heat
Serving size:
8-10 servings

Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 45g
Protein: 25g
Sodium: 800mg
Fiber: 10g

Substitutions for ingredients:
- You can use canned corn and beans instead of dry.
- You can use any type of meat you prefer.
- You can use any type of root vegetables you prefer.

Variations:
- You can add other vegetables such as carrots, bell peppers, or tomatoes.
- You can add seafood such as shrimp or fish.
- You can make a vegetarian version by omitting the meat and using vegetable broth instead of water.

Tips and tricks:
- Soaking the corn and beans overnight will help them cook faster.
- You can add more water if the stew becomes too thick.
- You can 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-low heat until heated through.

Presentation ideas:
Serve in a large bowl with a spoon.

Garnishes:
Chopped cilantro or parsley.

Pairings:
Serve with crusty bread or rice.

Suggested side dishes:
- Fried plantains
- Green salad

Troubleshooting advice:
- If the stew becomes too thick, add more water.
- If the stew is too watery, let it simmer uncovered for a few more minutes.

Food safety advice:
- Make sure all meat is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Cachupa is a traditional dish from Cape Verde, a group of islands off the coast of West Africa. It is a hearty stew made with corn, beans, meat, and vegetables.

Flavor profiles:
Savory, smoky, and slightly spicy.

Serving suggestions:
Serve hot as a main dish.

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Region: Cape Verdean

Taste: Savory, Spicy, Tangy, Hearty, Earthy