On today’s instalment of #FoodieFriday, we spotlight the delicious and wholesome national dish of the Cape Verde islands, Cachupa. Ingredients for this dish usually include cassava, beans, sweet potatoes, hominy, fish or meat, sausage, beef, goat or chicken. Each island, however, has its own distinct recipe for the dish.
Check out the recipe courtesy AFK Travel.
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- 3-4 cups dry corn/hominy (soaked in water overnight)
- 1 cup dry red beans (soaked in water overnight)
- olive oil as needed
- 1 large onion, chopped
- 2 bay leaves
- 4-6 cups of water
- 1 chicken bouillon cube (or 2 cups chicken stock)
- 2-3 cloves of garlic, minced
- 1 chorizo (sliced)
- 1 blood sausage (optional)
- salted pork, chopped into big chunks
- tuna and/or meat
- 1 small cabbage, roughly chopped
- 1 pound sweet potatoes, chunks
- 1-2 cups of hard winter squash
- 1 pound tomatoes
- diced fresh cilantro
- salt and pepper, to taste
- Saute the onions in olive oil, then add the garlic. After sauteeing for a little bit, add 4-6 cups of water, bay leaves, and the soaked hominy and beans. Simmer until nearly tender.
- Separately, saute all of your meat/fish along with any veggies you are using such as cabbage. Add tomatoes, and let simmer until tender.
- Now add the vegetables and meat to your stock pot. Cook on low heat about two-three hours. Turn off heat keep covered pot for around 30 minutes before serving.