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. If using dried beans and corn: soak in water overnight, then drain; if using canned beans and corn, skip this step.
2. Optional advance prep (up to 1 week before): clean and cut the chilli peppers in half or into quarters, then soak them in the 100 ml of oil.
3. On meal day: peel the 2 cassava tubers and cut into small pieces.
4. In a pot, bring enough salted water to cover the cassava pieces to a boil, add cassava, and simmer for at least 20 minutes until soft; drain and set aside.
5. While cassava cooks: peel the 3 sweet potatoes and cut into dice.
6. Peel the 4 large carrots and cut into dice.
7. Cut the 8 cabbage leaves into small pieces.
8. Dice the 1 kg of tomatoes.
9. Finely chop or press the 3 cloves of garlic.
10. Cut the 600 g of fish, chicken, or other meat into small pieces.
11. In a large saucepan, combine the diced sweet potatoes, carrots, cabbage, tomatoes, garlic, and meat; add water (roughly enough to cover most of the vegetables) and salt to taste.
12. Bring to a boil over high heat, then reduce to medium heat and simmer for 20-30 minutes until the vegetables are tender.
13. Add the 250 g of corn and 250 g of beans (drained if soaked), stir, and simmer for another 5 minutes to heat through.
14. In a separate pan over medium-high heat, chop the 2 onions and fry for 5-7 minutes until golden brown.
15. Add the fried onions and the cooked cassava to the cachupa stew.
16. Divide into bowls and serve with the chilli-infused oil and piri-piri sauce on the side for guests to add to taste.