Cachupa (Cape Verdean Corn Stew)
Cachupa is a popular dish eaten throughout West Africa. It requires a lot of time to prepare.
Source and licence
"Cachupa (Cape Verdean Corn Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Cachupa_(Cape_Verdean_Corn_Stew), revision 4518583), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Cachupa_(Cape_Verdean_Corn_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518583
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Cape Verde. Associated with Cape Verde by the source's category: Cape Verdean (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2 pounds corned beef brisket, cut into cubes
- 1½ pound salt pork, cut into big chunks
- 3 teaspoons apple cider or white vinegar
- 2 fresh bay leaves
- 2 teaspoons powdered smoked paprika
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 3 tablespoons crushed garlic
- 1 cup feijao Pedro beans (rock beans)
- 3 tablespoons olive oil
- 2 medium-size onions, neatly chopped
- 2 large beef bouillon cubes
- 3 teaspoons tomato paste
- About 18 cups watery
- 2 cups dry yellow hominy, well-rinsed
- 1 cup cranberry beans
- 1¼ cup large white fava beans
- 1 medium size madioca or yuca
- 4 cups collard greens or kale, rinsed and chopped
- 2 pounds chourico or linguica sausage, rinsed and sliced into rounds
Method
- Season the corned beef and salt pork the night before with vinegar, bay leaves, smoked paprika, salt, black pepper, and 2 tablespoons crushed garlic. Let the meat marinate in the refrigerator overnight.
- Soak the beans overnight as well.
- In a saucepan, heat the olive oil over medium heat and add the neatly chopped onions and the remaining tablespoon of garlic. Transfer the bay leaves from the seasoned meat to the saucepan. Sauté the onions until fragrant.
- Add the marinated meat to the saucepan and let brown for about 10 minutes (5 minutes for each side). Remove the meat from the saucepan and set aside.
- Add the tomato paste and some of the crushed bouillon cubes to the saucepan. Whisk until smooth.
- Add the meat back to the saucepan, then cover with water. Cover the pot and bring to a boil.
- Stir in the hominy, bring to a boil, and reduce the heat to low. Cover and simmer for about 1 hour. Make sure there is enough water in the saucepan, and check on the hominy about every 20 minutes to give it a stir.
- Remove the meat from the saucepan and shred it by lightly dragging a fork against it. This step is optional but can help break up some of the pieces of meat to make more space in the saucepan for the remaining ingredients.
- Add the meat back to the saucepan, stir it again and add the cranberry beans, fava beans, yuca, and greens. If the ingredients seem too bulky, add about half of the greens at first and let it cook for about 5 minutes, then add the remaining ones. Let everything cook for about 50 minutes.
- Add the chourico, and let cook for about 20 minutes.
- Stir and taste the cachupa, then adjust the seasoning as desired. Leave it to simmer for another 10–15 minutes.
- Remove from the heat, and let the cachupa rest, covered, for 20 minutes.
- Enjoy with any complimentary or favourite side dish of your choice.