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FoodieAtlas Recipes around the World

Cachupa

Cachupa
Cabo-Verde
⏱ — min. Serves: —

Ingredients

  • 1 cup dried corn kernels
  • 1/2 cup dried beans (such as kidney beans or black beans)
  • 1/2 cup smoked sausage or chorizo, sliced
  • 1/2 cup pork belly or ham, cubed
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 large tomatoes, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 medium potatoes, peeled and cubed
  • 1 cup cabbage, chopped
  • 1 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt (adjust to taste)
  • 2 tablespoons olive oil
  • 4 cups chicken or vegetable broth
  • Fresh cilantro or parsley, chopped (for garnish)

Instructions

Prepare the Beans and Corn

Soak the dried corn kernels and beans overnight in separate bowls of water. Drain and set aside.

Cook the Meat

In a large pot, heat the olive oil over medium heat.

Add the sliced sausage or chorizo and pork belly or ham. Cook until browned and slightly crispy.

Cook the Vegetables

Add the chopped onion and minced garlic to the pot. Cook until softened and translucent.

Stir in the chopped tomatoes, red bell pepper, and green bell pepper. Cook for a few minutes until the vegetables start to soften.

Add the Corn and Beans

Add the soaked corn kernels and beans to the pot. Stir to combine with the vegetables and meat.

Add Broth and Spices

Pour in the chicken or vegetable broth. Add paprika, black pepper, and salt.

Bring to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the corn and beans are tender.

Add Potatoes and Cabbage

Add the cubed potatoes and chopped cabbage to the pot. Continue to simmer for another 30 minutes, or until the potatoes are tender.

Serve

Garnish with fresh chopped cilantro or parsley before serving.

Enjoy your meal!