Cachupa Rica Recipes
CACHUPA RICA
My step son is from Cape Verde and he visits his grandmother whenever he can who lives in Brava. He always comes home with stories of how good the food is. Cachupa is a staple and many times made with only vegetables when meat or fish is not as available or too expensive. It is a peasant dish or can be for a Wedding celebration...
Provided by Sandra McGrath
Categories Other Main Dishes
Number Of Ingredients 19
Steps:
- 1. Place olive oil in bottom of large cooking pot. Sauté onions with tomatoes and all seasonings. Add cut up meats.
- 2. After stirring add water and vegetables adding cabbage last.
- 3. Add beans and corn (hominy). Some people like more beans and corn so use one or 2 cans of each.
- 4. Cover and simmer for two hours. Some people like it "soupy" others more like stew. Cook down to desired consistency 1-1 1/2hours simmer.
CACHUPA RICA
Make and share this Cachupa Rica recipe from Food.com.
Provided by Member 610488
Categories Stew
Time 22m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Add the beef, bacon, sausages and pig trotter to a pot. Add oil and saute for 5 minutes. Add the red potatoes, garlic, onion, chilli paste, bayleaves and salt. Saute until onions are translucent, stirring occasionally. Add 1 cup white wine then cover the pot and reduce to a simmer. Check in 20 minutes. Add cup of water. Return to a simmer and cook for 20 minutes, topping-up the water as necessary.
- Meanwhile add the corn and beans to a pot with enough water to cover. Bring to a boil and cook covered until the beans are tender (1 1/2 hour approx.). Transfer to a larger pot and add the meat mixture. Add a little more water, if necessary then bring to a boil and cook for 30 minutes before adding the potatoes, cassava and cabbage.
- Cook for a further 25 minutes then take off the heat, allow to stand for 10 minutes and serve immediately.
Nutrition Facts : Calories 786.2, Fat 41.1, SaturatedFat 13.7, Cholesterol 47.4, Sodium 303.6, Carbohydrate 85.2, Fiber 9.3, Sugar 4.7, Protein 16.4
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- In Dutch oven, heat oil over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and bay leaves and cook, stirring, for 1 minute. Add tomatoes and juice, and stock and bring to a boil. Add pork belly and return to a boil. Reduce heat and simmer for 30 minutes.
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- Bol of Cus-Cus. While its name might remind of the Maghrebi couscous, the Cape Verdean bol of cus-cus is an entirely different dish. It’s usually served for breakfast and ideal for anyone with a sweet tooth.
- Goat Cheese With Papaya Marmalade. Who doesn’t love cheese? It is a staple all over the world, and Cape Verde has its famous cheese too. On its islands, goat cheese is not only appreciated by locals, but it’s also a true delight for its visitors.
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- Fishes of Cape Verde. One thing you’ll find out quickly when visiting Cape Verde is that there are so many fish or seafood Cape Verdean recipes that you’ll be spoiled with choices when ordering your lunch or dinner.
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- Frango Assado – Grilled chicken. There is nothing quite like enjoying a nice spicy chicken after soaking up the sun for the whole day. After all, the West African peri peri grilled chicken is famous throughout the world for a reason.
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