Catchupa Vinagre

Background

Catchupa is a traditional dish from Cape Verde, often considered the national dish. It's a hearty stew typically made with a variety of ingredients depending on regional availability and personal preference. This dish embodies the blend of African, Portuguese, and Brazilian culinary techniques and ingredients. The version known as Catchupa Vinagre puts a distinctive twist on the classic by incorporating vinegary flavors that add a refreshing tartness, giving the dish its name.

In Cape Verdean culture, Catchupa is more than just a meal; it's a communal experience that brings families and communities together. It is traditionally prepared in large pots, often taking several hours to cook, as the flavors meld together beautifully.

Ingredients

• Corn (preferably hominy or cracked corn)
• Beans (such as kidney or pinto beans)
• Pork (cut into chunks, such as pork shoulder or ribs)
• Chourico (a type of Portuguese sausage)
• Manioc (also known as cassava or yuca)
• Sweet potatoes
• Cabbage
• Tomatoes
• Onions
• Garlic
• Bay leaves
• Paprika
• Vinegar (preferably wine vinegar)
• Olive oil
• Salt
• Pepper

Preparation

To start, soak the corn and beans overnight in separate bowls of water. This helps in softening them, which will reduce cooking time. Prep the pork by cutting it into bite-sized chunks, and slice the chourico. Dice the manioc, sweet potatoes, and chop the cabbage. Crush the garlic and finely slice the onions and tomatoes.

Cooking Process

Step 1: Cooking the Meats

In a large pot, heat some olive oil over medium heat. Add the pork and chourico to the pot and sauté until they are browned on all sides. This will take about 8-10 minutes. Remove the meats from the pot and set them aside.

Step 2: Building the Flavor Base

In the same pot, add more olive oil if necessary. Sauté the onions, garlic, and tomatoes until the onions are translucent and the mixture is fragrant. Add the paprika and bay leaves and stir to combine.

Step 3: Cooking the Ingredients

Return the pork and chourico to the pot and add the soaked corn and beans. Pour in enough water to cover all ingredients. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the meats are tender and the corn is softened.

Step 4: Adding Vegetables

Add the manioc, sweet potatoes, and cabbage to the pot. If needed, add more water to ensure all vegetables are submerged. Continue to cook until the vegetables are soft, approximately 45 minutes.

Step 5: Final Seasoning

Once all components are thoroughly cooked, add vinegar, salt, and pepper to taste. Allow the Catchupa to simmer for an additional 10 minutes to let the flavors meld.

Set your timer and check frequently during the slow cooking process to ensure adequate liquid levels.

Serving and Enjoying Catchupa Vinagre

Catchupa Vinagre is best enjoyed by scooping a generous ladle of the stew into a bowl and serving it hot. This dish pairs excellently with crusty bread or rice for soaking up the flavorful broth. In Cape Verde, it's commonly eaten for breakfast with a fried egg on top, but it can be enjoyed at any time of day. Reheat leftovers slowly on the stove for intensified flavors. Serve with a refreshing drink to balance its hearty richness.