The national dish of Cabo Verde: a slow-cooked stew of hominy and beans with meat and vegetables. Leftovers are fried for breakfast (cachupa refogada).
History
Cachupa came from the ingenuity of Cape Verdeans in times of drought, using maize and beans as the base, with sausage or fish added.
Ingredients
- Dried hominy corn
- Beans
- Pork
- Chouriço sausage
- Cassava
- Sweet potato
- Cabbage
- Onion
- Garlic
How it's made
- Soak the corn and beans overnight
- Boil for 3-4 hours until soft
- Add pork and sausage
- Add vegetables and simmer
- Serve hot, and next day fry the leftovers with an egg
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
Ratings & notes
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