A slow-cooked Cabo Verdean stew of hominy corn, beans, vegetables and meat.
Cachupa is one of Cabo Verde’s defining dishes. Recipes range from simple vegetable-rich versions to cachupa rica with several meats; the common base is slow-cooked maize, beans and local-style vegetables.
Explore more Cabo Verde recipes in the World Recipe Atlas →
- Prep
- 30 minutes plus soaking
- Cook
- 2 hours 30 minutes
- Serves
- 8
The recipe
As an Amazon Associate I earn from qualifying purchases. Links marked “paid link” may earn a commission at no extra cost to you.
Ingredients
Quantities change with servings; cooking times stay the same.
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.
Chef’s 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.
Serve with
Hot sauce and crusty bread
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.
Allergens
Check sausage labels for gluten, milk, soy or other declared allergens.
Always Cook with Heart. Always!
Made it?
Rate this recipe. Your rating helps other cooks.
No ratings yet. Be the first.
