The stew combines hominy corn, beans, pork, beef, sausage, and vegetables that slowly simmer together, allowing the flavors to blend into a rich and satisfying broth. Slow cooking creates tender meat and perfectly cooked grains.
Aromatic garlic, onions, tomatoes, and spices enhance the savory taste while vegetables add freshness and texture. Every spoonful offers a comforting balance of protein, vegetables, and hearty grains.
This authentic recipe is filling, nutritious, and packed with traditional Cape Verdean flavors. It is commonly served as a main course and often tastes even better the next day.
Cabo Verdean Cachupa Rica is an excellent choice for special occasions, weekend dinners, or anyone looking to experience authentic Cape Verdean cuisine.
Hominy corn – 2 cups (soaked overnight) , Kidney beans – 1 cup (soaked overnight) , Pork shoulder – 300 g (cubed)
Beef stew meat – 300 g (cubed) , Smoked sausage or chorizo – 200 g (sliced) , Bacon – 150 g (chopped)
Potatoes – 2 (cubed) , Sweet potato – 1 (cubed) , Carrot – 2 (sliced)
Cabbage – 2 cups (chopped) , Onion – 1 (chopped) , Garlic – 4 cloves (minced) , Tomatoes – 2 (chopped)
Tomato paste – 2 tablespoons , Olive oil – 2 tablespoons , Bay leaves – 2
Paprika – 1 teaspoon , Salt – to taste , Black pepper – 1 teaspoon
Water or beef broth – 8 cups , Fresh parsley – for garnish
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