Cachupa

Description and History of Cachupa

Cachupa is a beloved traditional stew originating from Cape Verde, an island nation off the northwest coast of Africa. This hearty dish is a staple in Cape Verdean cuisine and is considered the national dish. It embodies the rich culinary tradition of the islands, blending flavors and ingredients brought by different peoples over centuries, including the indigenous African populations, Portuguese colonists, and other settlers.

The stew is slow-cooked and features a variety of beans, corn, meats, and vegetables. It is traditionally prepared in large quantities to be shared among family and friends, often served at social gatherings and festive occasions. The dish is cherished for its versatility and comforting qualities, and it showcases the resourcefulness and creativity of Cape Verdean cooks in using available ingredients.

Ingredients

• Hominy corn (2 cups)
• Kidney beans (1 cup, soaked overnight)
• Pinto beans (1 cup, soaked overnight)
• Lima beans (1 cup, soaked overnight)
• Pork (1 lb, diced)
• Linguica (1/2 lb, sliced)
• Chicken (1 lb, chunks)
• Cabbage (1/2 head, chopped)
• Potatoes (2, diced)
• Sweet potatoes (2, diced)
• Tomatoes (2, chopped)
• Onions (2, chopped)
• Garlic (4 cloves, minced)
• Bay leaves (2)
• Paprika (1 tbsp)
• Olive oil (3 tbsp)
• Salt (to taste)
• Black pepper (to taste)
• Water (enough to cover)

Preparation

Soaking the Beans

Begin by soaking the kidney beans, pinto beans, and lima beans overnight in water. This helps to soften the beans and reduces their cooking time.

Prepping the Meats and Vegetables

While the beans are soaking, prepare the pork, linguica, and chicken by cutting them into manageable pieces. Chop the cabbage, dice the potatoes and sweet potatoes, and chop the tomatoes and onions. Mince the garlic.

Cooking Process

Sautéing the Ingredients

In a large pot, heat the olive oil over medium heat. Add the onions and sauté until they become translucent. Add the garlic and stir for another minute until fragrant.

Cooking the Meats

Add the pork, linguica, and chicken to the pot. Cook until the meats are browned on all sides. This will add depth of flavor to the stew.

Adding Vegetables and Spices

Stir in the chopped tomatoes, and let them break down and cook with the meats. Add the paprika, salt, and black pepper. Mix everything together thoroughly.

Simmering the Stew

Add the soaked beans, hominy corn, cabbage, potatoes, and sweet potatoes into the pot. Insert the bay leaves and pour enough water to cover all the ingredients.

Bring the stew to a boil, then reduce the heat and let it simmer gently for about 2.5 to 3 hours. Stir occasionally and add more water if necessary to maintain the desired consistency. Check your cooking timer to ensure you don’t overcook or burn the ingredients.

Enjoying Cachupa

Serving Suggestions

Cachupa is best enjoyed fresh, while hot. It can be served in bowls and garnished with additional herbs or spices to taste. For an authentic experience, pair it with traditional Cape Verdean bread or rice. You can also enjoy leftovers, as the flavors deepen and improve with time. Refrigerate any remaining portions and reheat them for meals throughout the week.

Sharing with Friends and Family

One of the most beautiful aspects of Cachupa is its communal nature. Share this dish with family, friends, or neighbors to experience the full joy and warmth it is meant to bring. Whether it’s a family dinner or a festive gathering, Cachupa embodies togetherness and celebration of Cape Verdean heritage.