Muffins recipes

National dish of Cape Verde

flag of Cape Verde

  • Independence: 5. 7. 1975
  • Capital: Praia
  • Official language: Portuguese
  • Population: 499 000
  • Area: 4 033 km2
  • International code: CV
  • Currency: Cape Verdean escudo (CVE)
map of Cape Verde

Cachupa

Ingredients:

  • 2 cups dry corn or hominy
  • 3/4 cup dry red beans
  • 8 tablespoons extra-virgin olive oil
  • 2 onions
  • 2 bay leaves
  • 4 cups (1 liter) vegetable or chicken broth
  • 4 cups (1 liter) water
  • 3 cloves of garlic
  • 1 piece (250 grams) chorizo
  • 500 grams ready to use salted pork,
  • 1 tablespoon chili powder (or less if you don't like too much heat)
  • 4 small potatoes, peeled and quartered
  • 1 sweet potato, peeled and quartered
  • 1/4 white cabbage
  • 2 carrots
  • 2 tomatoes, peeled, seeded  and finely chopped
  • 1 can of flaked tuna (optional)
Cachupa is national food (dish) of Cape Verde

Instructions:

Wash the corn and the beans a couple of times. Drain and set aside. Heat 4 tablespoons of olive oil in a pressure cooker. Add half of the chopped onion and one bay leaf. Saute until the onions are translucent. Add the corn and the beans. Stir well and add broth and water. Make sure that there is enough broth and water to cook the corn and beans for 40 minutes without burning (adjust if necessary). In a big pot, heat the remaining 4 tablespoons of olive oil. Add the remaining chopped onion, garlic and one bay leaf. Stir well and saute until the onions are translucent. Add the chorizo, salted pork and chili powder. Stir continously on a low flame until cooked, for about 15-20 minutes. For the vegetarians, separate the quantity of corn and beans desired and  place in a separate pot. Add a portion of the potatoes and cabbage (you can decide how much), mix well, then add a portion of the chopped tomatoes and cook until the vegetables are cooked. This will take about 15-20 minutes. Taste to make sure that there is enough salt and adjust as necessary. Let the mixture rest for a few minutes before serving. For the carnivores, add the corn and beans to the meat mixture. Then add the potatoes and cabbage, mix well, add tomatoes and cook until the vegetables are cooked. This will take about 15-20 minutes. At this stage, you can mix in the tuna if desired. Taste to make sure that there is enough salt and adjust as necessary. Let the mixture rest for a few minutes before serving (note - cachupa is traditionally served on its own - not with rice or any other accompaniment). Cachupa goes wonderfully with a nice chilled bottle of vinho verde (Portuguese "green" wine) or any fresh white wine or a light beer. If served for breakfast as cachupa refogada, enjoy it with a nice big mug of coffee with milk.

Info:

Cachupa is a famous corn based stew from the island of Cape Verde in Western Africa. This dish is considered the national dish of Cape Verde. This corn stew is normally served during the dinner, but, if any leftover remains, then, it is reheated and served for breakfast. Fresh corn kernels and beans are the regular ingredients used in the preparation of this dish. But the choice of other ingredients largely varies depending on the availability of the ingredients in a particular household and the crops produced in a year.  If the produce is good in any given year, then, the stew will contain ingredients like greens, yams, mandioca, potatoes and pork meat. During draught, the ingredients may be limited to beans, a piece of salted pork and a handful of corns. In the rural areas, pig meat is also used in the preparation of the dish. During the special occasions like birthdays, marriages, etc the dish is prepared with ingredients like marinated meats, sausages and all seasonal vegetables and then it is known is cachupa rica. Mostly, fresh ingredients are preferred during the preparation of the stew to accentuate its best flavors. The dry ingredients are avoided to save the cooking time. All islands in Cape Verde have got their own variation of the dish. The variant of this stew followed in the Brava Island is known as munchupa.

 
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