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NAME OF COUNTRY: CAPE VERDE

CONTINENT: AFRICA


Although this dish requires only a few spices, it is flavorful all around — the juices from the meat, the sweetness from the corn, and the starchiness from the beans and root vegetables. Delicioso!

Cachupa — a traditional Cape Verde dish.

What Is Cachupa?

Cachupa is the traditional dish of Cape Verde. It is a thick hearty stew that can be eaten with meat and/or only vegetables. There are two varieties of Cacupa —

  1. Cachupa Rica: Rica meaning “rich” in Portuguese — the stew is made with meat.
  2. Cachupa Pobre: Pobre meaning “poor” in Portuguese — the stew is made with vegetables.

FUN FACT: Cachupa, depending on the region in Cape Verde, is also called: Munchupa, Cachupa Rica, Cachupa Pobre, Cachupa Refogada

Cachupa — a traditional Cape Verde dish up close.

My Substitutions

  • Since I was unable to find pork legs, I substituted it for bone-in pork shoulder from Wild Fork. If you cannot find either, you can also substitute for pork belly.
  • Any type of beef is okay with this recipe. I used flat-iron steak and then diced them into cubes.

Ingredients you need:

  • 10 oz of corn kernels
  • 15.5 oz beans (I used black-eyed peas)
  • 2-4 links of chorizo, sliced thick
  • 1 lb flat iron steak, cubed
  • 1 lb bone-in pork shoulder, cubed
  • 8 oz unsalted bacon, cut 2-inches wide
  • 2 onions, divided, 1 chopped and 1 quartered
  • 4 garlic cloves, minced
  • 2 bay leaves, divided (I used organic bay leaves)
  • 2 tbsp oil, divided
  • 1 small cabbage, cored and sliced thick
  • 1 sweet potato, peeled and cubed
  • 1 potato, peeled and cubed
  • 1 cassava, peeled and cubed
  • 2 cups organic stock (beef, chicken, vegetable — I used chicken stock)

How to Make the Cachupa Rica:

Marinate the Meat:

  • Add all the cubed meat (beef, pork, chorizo, and bacon) into a big bowl and pour in 2 cups of stock. Set aside and let marinate.

Make the Hominy:

  • In a pressure cooker on medium-high, add 1 tbsp of oil. Saute corn kernels, 1 quartered onion, 1 bay leaf, and salt for 5-8 minutes, stirring occasionally, until all the starchiness in the corn is gone.
  • Submerge corn kernels with water.
  • Cover with a lid over medium heat for 30 minutes

Make the Stew:

  • In a big stockpot, add the cooked corn, beans, and the marinated meat with the stock until it starts to boil. Add water if needed.
  • Give it one more stir and cover with a lid. Reduce the heat to a simmer for 30 minutes.
  • Add the cabbage and root vegetables. Cook for an additional 30 minutes or until vegetables is fully cooked through.
  • If there is too much liquid in the stockpot, stir occasionally on high heat until the liquid evaporates and the stew is to your desired consistency.
  • Immediately serve.
Cachupa — a traditional Cape Verde dish.

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Cachupa (Corn and Beans Stew)

Cachupa (Corn and Beans Stew)

Yield: 8-10
Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 10 minutes

This thick hearty stew can be enjoyed with meat or only vegetables.

Ingredients

  • 10 oz of corn kernels
  • 8 oz beans (black-eyed peas)
  • 2-4 links of chorizo, sliced thick
  • 1 lb flat iron steak, cubed
  • 1 lb bone-in pork shoulder, cubed
  • 8 oz unsalted bacon, cut 2-inches wide
  • 2 onions, divided, 1 chopped and 1 quartered
  • 4 garlic cloves, minced
  • 2 bay leaves, divided
  • 2 tbsp oil, divided
  • 1 small cabbage, cored and sliced thick
  • 1 sweet potato, peeled and cubed
  • 1 potato, peeled and cubed
  • 1 cassava, peeled and cubed
  • 2 cups stock (beef, chicken, vegetable)

Instructions

Marinate the Meat:

1. Add all the cubed meat (beef, pork, chorizo, and bacon) into a big bowl and pour in 2 cups of stock. Set aside and let marinate.

Make the Hominy:

1. In a pressure cooker on medium-high, add 1 tbsp of oil. Saute corn kernels, 1 quartered onion, 1 bay leaf, and salt for 5-8 minutes, stirring occasionally, until all the starchiness in the corn is gone.
2. Submerge corn kernels with water.
3. Cover with a lid over medium heat for 30 minutes

Make the Cachupa:

1. In a big stockpot, add the cooked corn, beans, and the marinated meat with the stock until it starts to boil. Add water if needed.
2. Give it one more stir and cover with a lid. Reduce the heat to a simmer for 30 minutes.
3. Add the cabbage and root vegetables. Cook for an additional 30 minutes or until vegetables is fully cooked through.
4. If there is too much liquid in the stockpot, stir occasionally on high heat until the liquid evaporates and the stew is to your desired consistency.
5. Immediately serve.

Notes

1. You can opt to add 1 can (14oz/ 398 mL) of tomato sauce to make the stew more tomato-based.

Did you make this recipe?

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