cachupa rica
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 !
prep time
cook time
method
Stove Top
yield
Ingredients
- 1/2 cup olive oil
- 16 ounces tomatoes, canned
- 1 cup onions, yellow, medium
- 2 - bay leaves, dried
- 2 teaspoons red chili powder to taste
- About 4 small boneless skinless chicken thighs
- 1 stick chourizo
- 3 -4 - pork spare ribs boneless (cut up)
- 1/2 to 1 pounds beef stew meat
- 5-6 cloves garlic (chopped)
- 2 packages 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 yellow hominy (16 ounce cans to taste)
- 1-2 can red kidney beans (16 ounce to preference)
- 1 small tube cabbage (quartered)
- 4 cups water, cold
How To Make cachupa rica
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Step 1Place olive oil in bottom of large cooking pot. Sauté onions with tomatoes and all seasonings. Add cut up meats.
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Step 2After stirring add water and vegetables adding cabbage last.
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Step 3Add beans and corn (hominy). Some people like more beans and corn so use one or 2 cans of each.
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Step 4Cover and simmer for two hours. Some people like it “soupy” others more like stew. Cook down to desired consistency 1-1 1/2hours simmer.
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