Cachupa

Summary

Ingredients

• 250 g corn, dried, mashed or canned
• 250 g beans (Cono beans), dried or other mixed varieties
• 2 tuber / n cassava
• Water (salt water)
• 3 sweet potato (s) or potatoes
• 1 kg tomato (s)
• 3 cloves garlic
• 2 onions)
• 8 leaves white cabbage or savoy cabbage
• 4 large carrot (s)
• 600 g fish or chicken or other meat
• 0.5 ½ handful chilli pepper (s), small (Malagueta)
• 100 ml oil or
• Piri-Piri - ready-made sauce
• water
• salt

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Instructions

1. Cachupa is the national dish of Cape Verde and is a corn and bean stew. The basic recipe always consists of corn, beans, cabbage, garlic and onions. The more vegetables the Cape Verdean housewife has, the richer the stew becomes.
2. The Cachupa rica also contains meat or fish. This recipe comes from a restaurant cook from the Serra Malagueta on Santiago, I prepared it here as follows:
3. If you have neither cassava nor sweet potatoes, you can use local potatoes! If you don`t have mini pills, take what you get and cut small pieces accordingly. Instead of the mashed dried corn, you can also use canned corn - but it`s extremely sweet. Instead of Congo beans, you can also use a mixture of white beans and kidney beans.
4. Bring the dried beans and corn to the boil the day before and leave to soak. If you don`t have any dried original ingredients, you can take canned products (see above) and save yourself this step. Clean the small chillies, cut in half or quarter and soak in the oil. The longer the chillies lie in the oil, the better - so if you want to prepare the oil 1 week in advance.
5. On meal day: Peel the cassava and cut into small pieces. Cook in salted water for at least 20 minutes.
6. Peel and dice the sweet potatoes. Peel and dice the carrots. Cut the cabbage into small pieces. Dice the tomatoes, finely chop or press the garlic. Add diced meat or fish.
7. Put all of this in a saucepan with some water and salt and cook until al dente. At the end of the cooking time, add the corn and beans and heat everything. Chop the onions and fry them until golden in a pan and then add them to the stew with the manioc.
8. Everyone spices the stew themselves on their plate with the Malagueta oil or the piri-piri ready-made sauce.
9. If there is still something left over from the stew, it is customary in Cape Verde to sear the rest in a pan and serve with an egg for breakfast. If you don`t like it that hearty for breakfast, try this leftover use (I personally almost like it better than before) for lunch.
10. Pudim de Queijo made from goat cheese is perfect for dessert.

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