Cachupa

Story

Cachupa emerged in Cape Verde during the early colonial period when enslaved and poor free populations stretched limited staples like maize, beans, and dried greens into a sustaining one-pot meal. Food historians describe it as a product of African foodways fused with Portuguese influence, echoing other Atlantic creole stews but centred on New World corn and local drought-resistant crops. It exists in two expressions: cachupa rica, loaded with sausages and pork, and cachupa pobre, with little or no meat. The dish is so central to Cape Verdean identity that leaving a pot of cachupa on the stove is considered a sign of welcome, and leftovers fried with an egg on top are the country's most common breakfast.

Ingredients

• 500g dried hominy corn (samp), soaked 24 hours
• 90g dried red kidney beans, soaked 24 hours
• 90g dried white or pinto beans, soaked 24 hours
• 800g to 1kg bone-in pork spare ribs, cut into chunks
• 150g smoked bacon, cubed
• 150 to 200g smoked chorizo or linguica, sliced 1 to 2cm thick
• 2 large onions (about 300g), finely chopped
• 4 to 6 garlic cloves, finely chopped
• 300g ripe tomatoes, chopped
• 2 medium carrots (about 200g), cut into large chunks
• 400g sweet potato, peeled and cut into large chunks
• 400g cassava or butternut squash, peeled and cut into large chunks
• 200 to 300g green cabbage or kale, coarsely chopped
• 2 to 3 tablespoons olive oil (30 to 45ml)
• 2 bay leaves
• 1 tablespoon sweet paprika (about 7g)
• Salt and black pepper to taste
• 2.5 to 3 litres water or light stock, added as needed

Method

• 1. The day before: rinse and soak the dried hominy corn and beans separately in plenty of cold water for 24 hours.
• 2. Pre-cook the beans: drain the soaked beans, cover with fresh water, bring to a boil, then simmer for 45 to 60 minutes until just tender. Drain and set aside with a little of the cooking liquid.
• 3. Start the corn: drain the soaked hominy and place in a large heavy pot. Cover with fresh water by 5 to 7cm, add 1 chopped onion, 2 garlic cloves, and 1 bay leaf. Bring to a boil then reduce to a gentle simmer and cook for 60 to 90 minutes, adding hot water as needed to keep the corn submerged.
• 4. Brown the meats: heat olive oil in a large frying pan over medium heat. Add the bacon and cook until it renders fat and begins to colour. Add the remaining chopped onion and cook until golden. Add the remaining garlic and cook for 1 minute. Add the sliced chorizo and sear until lightly browned at the edges. Season the pork ribs with salt and pepper, add to the pan, and brown on all sides.
• 5. Build the stew base: stir the chopped tomatoes and paprika into the pan with the meats and cook for 5 to 10 minutes until the tomatoes break down into a thick, fragrant sauce.
• 6. Combine: when the hominy is just starting to get tender, add the entire meat and tomato mixture to the corn pot. Add the pre-cooked beans and their reserved liquid. Add the carrots, sweet potato, and cassava or squash in large chunks. Pour in enough water or stock to keep everything well covered. Add the second bay leaf and bring back to a gentle simmer.
• 7. Slow cook: simmer on low heat, stirring occasionally, for 1.5 to 2 hours, adding water as needed. The corn should become fully tender and the broth should thicken with the starch from the corn and root vegetables.
• 8. Add greens: when the corn is nearly fully tender, stir in the chopped cabbage or kale. Continue simmering for a further 20 to 30 minutes until the greens are tender and the corn is completely soft and the meat is falling from the bone.
• 9. Rest and serve: turn off the heat and allow the cachupa to rest for 15 to 30 minutes. Serve in deep bowls, making sure each portion gets corn, beans, roots, greens, and pieces of meat and sausage.

Common questions