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About
Considered the national dish of Cabo Verde, this rich corn and bean stew is prepared in its most elaborate form in the Sotavento Islands, particularly on Santiago.
Flavors, dishes and restaurants
Cuisine
Cachupa Rica, indispensable for special occasions and Sunday mornings in Santiago, the heart of the Sotavento Islands, is a culinary masterpiece slow-cooked for hours.
Reflecting the agricultural heritage of Cabo Verde, this dish is made with fresh ingredients sourced from local markets. Sweet potato, cassava, and various meats combine to create a thick texture. You can easily find it in local restaurants using the Map.
Ingredients
- 500g dried white hominy corn (Cachupa corn)
- 200g red or kidney beans
- 300g pork meat or smoked sausage (Chouriço)
- 1 chopped cassava and sweet potato
- 1 medium onion and 3 cloves of garlic
- 2 tablespoons of olive oil and 1 bay leaf
Preparation
- Soak the corn and beans in water overnight.
- In a large pot, sauté the onion and garlic in olive oil.
- Add the meats and sausages, cooking until lightly browned.
- Add the corn, beans, vegetables, bay leaf, and enough water to cover.
- Simmer on low heat for about 2.5 - 3 hours until all ingredients are tender and the broth thickens.
Video
Practical notes before you go
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