Hearty Cape Verdean-influenced corn stew with beans, vegetables, and meat.
Cachupa is the soul of Guinea-Bissau and Cape Verde, a one-pot stew of hominy corn, beans, and whatever protein and vegetables are available. It's comfort food born from necessity and African resourcefulness. The corn kernels soften into tender nuggets while the broth becomes rich and warming.
Serves 4
Heat oil in a large pot. Brown meat and cook onion until soft, 5-6 minutes.
Stir in tomato paste and cook 2 minutes.
Add corn, beans, and water. Bring to a boil.
Reduce heat and simmer 35-40 minutes until corn is very tender and broth thickens. Season with salt and pepper.
Cachupa should be thick, almost like a porridge.
It thickens as it sits.
Traditionally served for breakfast or dinner.
Add diced pumpkin or sweet potato
Make vegetarian with extra beans
Use chicken instead of pork
Refrigerate up to 4 days. Freezes well for 3 months.
Cachupa is rooted in African cooking traditions but was shaped by Portuguese settlement in Guinea-Bissau and Cape Verde. The use of corn reflects Atlantic trade and colonial agriculture.
Yes, though fresh or frozen has better texture.
Hominy is corn kernels treated with alkali. It's softer and more digestible than regular corn.
Per serving · 4 servings total
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