Cachupa Rica

Cachupa Rica Recipe - A Delicious Cape Verdean Dish

Region / culture: Cape Verde | Preparation time: overnight | Cooking time: approximately 2 hours | Servings: 8-10

Introduction

Cachupa Rica is a traditional Cape Verdean dish that is hearty, flavorful, and perfect for feeding a crowd. This dish is a staple in Cape Verdean cuisine and is often enjoyed during special occasions and gatherings.

History

Cachupa Rica has its roots in Cape Verdean culture, where it is considered a national dish. It is a dish that has been passed down through generations and is a symbol of Cape Verdean identity. The dish is a reflection of the country's history and the influences of Portuguese, African, and Brazilian cuisines.

Ingredients

4 cups samp (hominy)
1 cup kidney beans
1 cup large lima beans
0.5 cup shell beans
1 whole chicken
2 lb (907 g) spareribs (pork or beef)
1 chourico (garlic spicy sausage), sliced
1 blood sausage, when available, sliced
0.25 lb (113 g) lean bacon, diced
2 lb (907 g) cabbage, coarsely chopped
2 lb (907 g) tomatoes, quartered
2 lb (907 g) green bananas, peeled and sliced
2 lb (907 g) fresh yams, peeled and chunked
2 lb (907 g) fresh sweet potatoes, peeled and chunked
2 lb (907 g) hard winter squash, peeled and chunked (e.g. buttercup, butternut, hubbard etc.)
1 onion, chopped
2 cloves of garlic, peeled
2 bay leaves
Flat leaf coriander

How to prepare

Soak the samp and beans overnight.
In a stock pot, heat six cups of water.
Add two tablespoons of olive oil, onion, garlic, and bay leaf to the water for seasoning.
Bring to a boil and add the samp and beans.
In a separate kettle, cook the vegetables (except the tomatoes) with the spareribs, chourico or linguica, blood sausage, and bacon.
Next, cut up and season the chicken. Sauté the chicken in olive oil.
Add tomatoes and let simmer until the samp and beans are almost fork-tender but not quite done.
Add the cooked vegetables and meats into the stock pot. Cook on low heat for approximately one hour.
About 20 minutes before the cachupa is done, you may mix in a well-sautéed onion, garlic, and tomato paste mixture (sofrito) to adjust and enhance the flavor.
Turn off the heat and let it sit in the covered pot for at least half an hour before serving.
Arrange the meats and vegetables on a large serving platter and serve the corn and beans in a bowl.

Variations

Vegetarian option: Omit the meats and add more vegetables or tofu for a vegetarian version of Cachupa Rica.
Seafood option: Add shrimp, fish, or other seafood to the dish for a seafood twist on Cachupa Rica.

Cooking Tips & Tricks

Soaking the samp and beans overnight helps to soften them and reduce cooking time.

- Adding a sofrito mixture of onion, garlic, and tomato paste enhances the flavor of the dish.

- Letting the cachupa sit in the covered pot for at least half an hour before serving allows the flavors to meld together.

Serving Suggestions

Cachupa Rica can be served with a side of hot sauce or piri piri sauce for added heat. It is traditionally enjoyed with a side of bread or cornbread.

Cooking Techniques

Sautéing the chicken and vegetables before adding them to the pot helps to enhance their flavors.

- Simmering the cachupa on low heat allows the flavors to develop and meld together.

Ingredient Substitutions

If you can't find samp, you can substitute with hominy or corn kernels.

- You can use any type of beans in place of kidney beans, lima beans, and shell beans.

Make Ahead Tips

Cachupa Rica can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve Cachupa Rica in a large serving platter, arranging the meats and vegetables neatly for an attractive presentation. Garnish with fresh herbs like flat leaf coriander for a pop of color.

Pairing Recommendations

Cachupa Rica pairs well with a crisp white wine or a cold beer to complement the hearty flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a pot on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Cachupa Rica is approximately 500-600 calories, depending on the portion size and ingredients used.

Carbohydrates

Cachupa Rica is a carbohydrate-rich dish due to the inclusion of samp, beans, and various vegetables like yams, sweet potatoes, and winter squash.

Fats

The dish contains fats from ingredients like sausage, bacon, and chicken, which add flavor and richness to the dish.

Proteins

Cachupa Rica is a protein-packed dish with chicken, beef, sausage, and beans providing a good source of protein.

Vitamins and minerals

The dish is rich in vitamins and minerals from the variety of vegetables included, such as cabbage, tomatoes, bananas, yams, sweet potatoes, and winter squash.

Alergens

This dish may contain allergens such as gluten from the samp and beans, and potential allergens from the sausage and bacon.

Summary

Cachupa Rica is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Cachupa Rica is a flavorful and hearty dish that is perfect for feeding a crowd. With a rich history and cultural significance, this dish is a true representation of Cape Verdean cuisine. Enjoy this dish with family and friends for a taste of Cape Verdean tradition.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was called Cachupa Rica, a traditional Cape Verdean stew that my neighbor, Maria, had learned to make from her grandmother. Maria had invited me over for dinner one night and as soon as I walked into her kitchen, the delicious aroma of the stew filled the room.

I watched in awe as Maria effortlessly prepared the ingredients for the Cachupa Rica. She had a pot of beans simmering on the stove, while she chopped up vegetables and seasoned chunks of meat with a blend of spices that filled the air with a mouthwatering scent. As she cooked, Maria shared stories of her childhood in Cape Verde, where her family would gather around the table to enjoy a steaming bowl of Cachupa Rica on special occasions.

I had always been passionate about cooking, but this recipe was unlike anything I had ever seen before. The rich flavors and hearty ingredients seemed to embody the culture and history of Cape Verde, a country I had only read about in books. I was determined to learn how to make Cachupa Rica for myself.

After dinner, I asked Maria if she would be willing to teach me how to make the stew. She smiled warmly and agreed, delighted to share her family recipe with me. Over the next few weeks, I spent countless hours in Maria's kitchen, watching and learning as she guided me through each step of the cooking process.

I learned that Cachupa Rica was a dish that brought people together. It was a labor of love, requiring time and patience to simmer and develop its complex flavors. Maria taught me how to layer the ingredients in the pot, starting with the beans and adding in the meat, vegetables, and spices. She showed me how to stir the stew gently, allowing the flavors to meld together and create a harmonious blend of tastes.

As I cooked, Maria shared more stories of her family and their traditions. She spoke of her grandmother, who had passed down the recipe for Cachupa Rica through generations. Her grandmother had taught her that cooking was a way to honor the past and create memories for the future.

With each batch of Cachupa Rica that I made, I felt a deeper connection to Maria's heritage and the culture of Cape Verde. The stew became more than just a recipe to me – it was a symbol of tradition, family, and love. I began to experiment with different variations of the dish, adding my own personal touch while still staying true to the authentic flavors of Cachupa Rica.

Over time, I perfected my recipe for Cachupa Rica, thanks to Maria's guidance and patience. I shared the stew with my own family and friends, who marveled at its rich taste and comforting warmth. The dish became a staple at our dinner table, a reminder of the bond that food can create between people.

As I look back on my journey to learn how to make Cachupa Rica, I am filled with gratitude for Maria and the tradition she shared with me. The recipe has become a part of me, a reflection of the lessons I have learned about cooking, culture, and the power of food to bring people together. And as I continue to cook and share Cachupa Rica with others, I know that I am honoring the legacy of Maria's grandmother and keeping alive the spirit of Cape Verdean cuisine.