Cachupa Rica

Sandra McGrath


My step son is from Cape Verde and he visits his grandmother whenever he can who lives in Brava. He always comes home with stories of how good the food is. Cachupa is a staple and many times made with only vegetables when meat or fish is not as available or too expensive. It is a peasant dish or can be for a Wedding celebration as well and is even eaten for breakfast with eggs and sausage on the side. Cape Verdeans use dried beans and hominy and all fresh ingredients but I have taken a few shortcuts by using canned. Enjoy !


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Stove Top


  • 1/2 c
    olive oil
  • 16 oz
    tomatoes, canned
  • 1 c
    onions, yellow, medium
  • 2
    bay leaves, dried
  • 2 tsp
    red chili powder to taste
  • About 4 small
    boneless skinless chicken thighs
  • 1 stick
  • 3 -4
    pork spare ribs boneless (cut up)
  • 1/2 to 1 lb
    beef stew meat
  • 5-6 clove
    garlic (chopped)
  • 2 pkg
    boullion (cubes or granules) chicken
  • 2 packets
    goya ham seasoning (optional)
  • 2-3
    carrots sliced
  • 1-2 white large
    potatoes (cut up)
  • 2 cut up
    sweet potatoes
  • 1-2 can(s)
    yellow hominy (16 ounce cans to taste)
  • 1-2 can(s)
    red kidney beans (16 ounce to preference)
  • 1 small tube(s)
    cabbage (quartered)
  • 4 c
    water, cold

How to Make Cachupa Rica


  1. Place olive oil in bottom of large cooking pot. Sauté onions with tomatoes and all seasonings. Add cut up meats.
  2. After stirring add water and vegetables adding cabbage last.
  3. Add beans and corn (hominy). Some people like more beans and corn so use one or 2 cans of each.
  4. Cover and simmer for two hours. Some people like it “soupy” others more like stew. Cook down to desired consistency 1-1 1/2hours simmer.

Printable Recipe Card

About Cachupa Rica

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: African
Other Tag: Heirloom

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