Cuisine : Cachupa - Steps to prepare the item from Cape Verde

 

Cachupa is a traditional dish from Cape Verde, an island nation off the northwest coast of Africa. It is considered a staple in Cape Verdean cuisine and reflects the islands' cultural and agricultural heritage. Cachupa is a slow-cooked stew made from corn (hominy), beans, vegetables, and often a mix of meats such as pork, chicken, and sausage, though there is also a vegetarian version known as Cachupa Pobre.

Preparation:

1. Ingredients:

Hominy (corn kernels) or cornmeal

A variety of beans (kidney beans, lima beans, etc.)

Meat (typically pork, sausage, chicken, or even fish)

Vegetables like sweet potatoes, cassava, carrots, and cabbage

Seasonings (garlic, bay leaves, paprika, onions, tomatoes, and peppers)

Olive oil

2. Preparation Process:

Soaking the beans and corn: Before cooking, the beans and hominy are soaked overnight to soften them.

Cooking the base: In a large pot, sauté onions, garlic, and spices in olive oil. Then, meat is added and browned.

Slow-cooking the stew: After the meat is browned, the soaked beans, hominy, and other vegetables are added to the pot. The mixture is covered with water or broth and allowed to simmer slowly for several hours. This slow-cooking process ensures the flavors meld together, making the dish hearty and rich.

Final touches: Near the end of the cooking time, additional seasonings are adjusted, and sometimes more vegetables or meat are added to finish the stew.

Cachupa can be served as a meal, and leftovers are often fried for breakfast, a dish called Cachupa Refogada.