Cachupa Rica (Cape Verdean Corn and Bean Stew)
Prep time: 20 minutes (plus overnight soak)
Cook time: 2 hours 30 minutes
Total time: 2 hours 50 minutes
Servings: 6 servings
Country of Origin
Cabo Verde
Description
Cachupa Rica is the soul of Cape Verdean cooking and one of the most distinctive dishes of the Atlantic African diaspora: a slow-simmered stew of whole hominy corn, mixed beans, and smoked and salted meats that cooks for hours until everything softens and merges into a thick, heartwarming pot. The word cachupa is said to come from the Creole for 'a little bit of everything,' and the rica (rich) version earns that name — it is loaded with linguiça sausage, chouriço, salt pork, tuna, and whatever the cook has available. The poor version (cachupa pobre) is just corn and beans. This recipe is unambiguously the feast version.
Presentation & How It's Eaten
Cachupa is eaten in two ways. On the day it is made, it is served as a thick, stew-like broth ladled into deep bowls with the meats and corn clearly visible. The next morning, leftover cachupa is fried in a pan with onions and a fried egg on top — the famous cachupa refogada — which many Cape Verdeans consider better than the fresh version. It is the national dish in every sense.
Ingredients
300g dried hominy corn (whole dried maize), soaked overnight
150g dried kidney beans, soaked overnight
150g dried black-eyed peas, soaked overnight
200g linguiça or chouriço sausage, sliced
150g salt pork or smoked bacon, diced
1 can (185g) tuna in olive oil, drained
1 medium onion, diced
4 cloves garlic, minced
2 bay leaves
1 tsp sweet paprika
Salt and black pepper to taste
2 liters water
Step-by-Step Directions
Soak the Legumes: The night before, cover the hominy corn and both types of beans in separate bowls with plenty of cold water. Leave to soak for at least 12 hours. Drain and rinse before using.
Cook the Corn: In a large, heavy pot, combine the drained hominy corn with 2 liters of fresh water and the bay leaves. Bring to a boil, then reduce to a low simmer. Cook for 1 hour, until the corn is just beginning to soften but still has bite.
Add the Beans: Add the drained kidney beans and black-eyed peas to the pot. Stir and continue simmering for 40 more minutes.
Add the Meats: Add the salt pork and sliced sausage to the pot. Stir in the diced onion, garlic, and paprika. Continue to simmer for 30 more minutes until the meats are cooked through and the corn and beans are completely tender.
Add Tuna: Stir in the drained tuna, breaking it into large flakes. Taste and adjust seasoning with salt and pepper. Cook for a final 10 minutes.
Rest and Serve: The cachupa is ready when it is thick and the stew-like liquid has reduced significantly. Rest for 5 minutes before ladling into deep bowls.
Optional
Cachupa Refogada (Fried Leftover): The next morning, heat 1 tbsp olive oil in a frying pan. Add a large scoop of leftover cachupa and a sliced onion and fry, pressing down with a spatula, until a crust forms on the bottom. Flip sections and fry the other side. Serve with a fried egg on top — this is arguably the best meal on the islands.
Cooking Tips
Hominy corn (dried whole maize kernels treated with lime, also called mote) is the authentic choice — regular polenta or cornmeal will not produce the same texture. Look for it in Latin American or African grocery stores. Do not add salt until the beans are nearly soft, as salt added early can prevent beans from cooking through. If you have a pressure cooker, the cooking time can be reduced significantly: cook the soaked corn for 25 minutes at high pressure before adding the beans.
Nutrition Facts
(Estimated per serving, based on 6 servings)
Calories: ~520 kcal
Total Fat: 18g
Saturated Fat: 6g
Cholesterol: 65mg
Sodium: 820mg
Total Carbohydrates: 62g
Dietary Fiber: 12g
Sugars: 4g
Protein: 30g
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