Taste and atmosphere
About
The undisputed national dish of Cabo Verde, Cachupa is a hearty, slow-cooked stew. Visitors should definitely try this corn and bean-based delicacy at local restaurants marked on the map.
Flavors, dishes and restaurants
Cuisine
Cachupa is a unique dish that reflects the history and agricultural culture of the people of Cabo Verde. It mainly consists of pounded corn, beans, cassava, sweet potato, and fish or meat (usually pork or sausage). Due to its rich ingredients, it can take hours to cook.
It is traditionally cooked in large pots and often fried in a pan the next day with onions and eggs, consumed for breakfast under the name 'Cachupa refogada'. You can find the best examples of this dish in restaurants around local markets, using the map.
Ingredients
- 500g hominy (cracked white corn)
- 200g red kidney beans
- 1 sweet potato, diced
- 1 cassava, peeled and diced
- 300g pork, sausage, or tuna
- 2 onions and 4 cloves of garlic
- Olive oil, salt, and bay leaves
Preparation
- Soak the corn and beans in water overnight.
- The next day, boil the corn and beans in a large pot for about 2 hours until tender.
- In a separate pan, sauté olive oil, chopped onions, garlic, and meat (or fish).
- Add the sautéed mixture, sweet potato, and cassava to the boiling pot.
- Simmer for about another hour until all ingredients are cooked through and the flavors blend, then serve hot.
Video
Practical notes before you go
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