Chef-tested recipe
A slow-cooked Cabo Verdean stew of hominy corn, beans, vegetables and meat.
Recipe at a glance
- Servings
- 8 servings
- Best Served With
- Hot sauce and crusty bread
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 400 g dried hominy corn, soaked overnight paid link
- 200 g dried kidney or butter beans, soaked overnight
- 500 g pork shoulder, cubed
- 200 g smoked sausage, sliced
- 250 g sweet potato, cubed
- 250 g cassava, peeled and cubed
- 300 g cabbage, chopped
- 250 g pumpkin or squash, cubed
- 200 g onion, chopped
- 20 g garlic, chopped
- 2 bay leaves
- 30 ml oil paid link
- 2.5 litres water
- 12 g salt, adjusted to taste paid link
Method
Drain the soaked corn and beans. Cover with fresh water and simmer for about 1 hour.
Brown pork and sausage lightly in oil, then add onion and garlic and cook until softened.
Add the meat mixture and bay leaves to the corn and beans and simmer 45 minutes.
Add cassava, sweet potato, cabbage and pumpkin. Continue cooking until everything is tender and the broth is thick, about 30–40 minutes.
Season carefully and rest 10 minutes before serving.
Beginner Technique Notes
Cachupa should be hearty and spoonable rather than watery. Add hot water during cooking if the grains absorb too much liquid.
Substitutions
Make a meat-free version with extra beans and vegetables. If cassava is unavailable, use more sweet potato.
Storage
Refrigerate for up to 3 days. Cachupa thickens as it sits; add water when reheating. Leftovers are also commonly pan-fried the next day.
Allergen Notes
Check sausage labels for gluten, milk, soy or other declared allergens.
Always Cook with Heart. Always!
