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cachupa rica

SandyJJ avatar
Recipe by
Sandra McGrath
@SandyJJ
Harrisville, RI

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 as well and is even eaten for breakfast with eggs and sausage on the side. Cape Verdeans use dried beans and hominy and all fresh ingredients but I have taken a few shortcuts by using canned. Enjoy !

method Stove Top

Ingredients For cachupa rica

  • 1/2 c
    olive oil
  • 16 oz
    tomatoes, canned
  • 1 c
    onions, yellow, medium
  • 2
    bay leaves, dried
  • 2 tsp
    red chili powder to taste
  • About 4 sm
    boneless skinless chicken thighs
  • 1 stick
    chourizo
  • 3 -4
    pork spare ribs boneless (cut up)
  • 1/2 to 1 lb
    beef stew meat
  • 5-6 clove
    garlic (chopped)
  • 2 pkg
    boullion (cubes or granules) chicken
  • 2 packets
    goya ham seasoning (optional)
  • 2-3
    carrots sliced
  • 1-2 white lg
    potatoes (cut up)
  • 2 cut up
    sweet potatoes
  • 1-2 can
    yellow hominy (16 ounce cans to taste)
  • 1-2 can
    red kidney beans (16 ounce to preference)
  • 1 small tube
    cabbage (quartered)
  • 4 c
    water, cold

How To Make cachupa rica

  • 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.
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