Cachupa Rica di Nha Augustinha

Cachupa Rica di Nha Augustinha Recipe - Traditional Cape Verdean Dish

Region / culture: Cape Verde | Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 8

Introduction

Cachupa Rica di Nha Augustinha is a traditional Cape Verdean stew that is hearty and flavorful. This dish is a staple in Cape Verdean cuisine and is often enjoyed during special occasions and gatherings. The combination of corn, beans, meats, and vegetables creates a rich and satisfying meal that is sure to please any palate.

History

Cachupa Rica di Nha Augustinha has been a beloved dish in Cape Verde for generations. It is a dish that has been passed down through families and is often made with love and care. The recipe has evolved over time, with each family adding their own unique twist to the dish. Cachupa is a symbol of Cape Verdean culture and is a dish that brings people together.

Ingredients

2 cups of corn
1 cup of large dry lima beans
0.5 cup of dry stone beans (feijao pedra)
0.25 cup of dry red kidney beans
1 lb (454 g) of lean salt pork meat
1 pig's foot (split), if desired
0.5 lb (227 g) of chorico sausage (or other smoked garlic sausage)
1 whole, uncut blood pudding sausage (if desired)
1 small cabbage, cut in quarters
1-2 cups of big pieces of hard winter squash (if desired)
6 garlic buds (or more to taste)
2 seeded ripe tomatoes
2 laurel bay leaves
1 chicken bouillon cube (or substitute chicken stock for as much of the liquid as possible)
0.5 cup of olive oil
midge cutchido, dried and hulled cracked corn also commercially available in the U.S. as samp or yellow or white corn groats.

How to prepare

Wash all corn and dry beans. In a large kettle (10 qt (9.46 liter)), boil corn for 10 minutes and carefully remove any froth that collects on the top. Add dry beans, 1 bay leaf, and 2 tbsp of olive oil. Bring to a boil. Reduce heat to maintain a steady but slow boil.
Add salt pork. If using pig's feet, add them at this time. Leave the cover slightly ajar. Throughout cooking, ensure that the liquid covers the corn and beans. Use at least 4 qt (3.78 liter) of water or stock. After the mixture has boiled for the first hour, add any pork meat and sausage. Cook partially covered over low heat for an additional one and a half (1.5) hours.
Reforgado
Saute onions, garlic, chopped seeded tomato, or tomato paste in oil until very soft. Add the second bay leaf. Add the mixture to the kettle when the cachupa has about one hour of cooking time left. Adjust the seasoning by carefully adding salt and pepper to taste. If adding squash, do so when there is about 0.5 hour of cooking time remaining. Remember that squash will continue to cook even after the kettle has been removed from the heat.
Some Cape Verdean cooks may even add a cup of canned or fresh tuna to the sauteed onion, garlic, and tomatoes to enhance the flavor of the stew. However, generally, one prepares either a meat cachupa or a cachupa di peixe (fish cachupa).
Serving
For best results, let the cachupa sit covered and off the flame for at least twenty minutes before serving. The spices and salt will be absorbed into the corn, beans, and the gravy will take on its special texture. Arrange the meats and vegetables on a large platter and serve the corn and beans from a bowl. Some people may want to individually drizzle a little Tabasco or piri-piri sauce on top.

Variations

For a vegetarian version, omit the meats and add extra vegetables such as bell peppers, zucchini, and carrots.
Add different types of beans or legumes for added texture and flavor.
Experiment with different spices and seasonings to customize the dish to your taste.

Cooking Tips & Tricks

Be sure to wash the corn and dry beans thoroughly before cooking to remove any dirt or debris.

- Adding the pig's foot and chorico sausage will add extra flavor to the stew.

- Let the cachupa sit covered and off the flame for at least twenty minutes before serving to allow the flavors to meld together.

Serving Suggestions

Cachupa Rica di Nha Augustinha can be served on its own as a main dish or with a side of bread or rice. It is a filling meal that can be enjoyed for lunch or dinner.

Cooking Techniques

The key to making a delicious Cachupa Rica di Nha Augustinha is to cook it slowly over low heat. This allows the flavors to develop and the ingredients to meld together. Be sure to stir the stew occasionally to prevent sticking and burning.

Ingredient Substitutions

If you are unable to find some of the ingredients for Cachupa Rica di Nha Augustinha, you can make substitutions as needed. For example, you can use canned beans instead of dry beans or substitute different types of meats for the lean meat and chorico sausage.

Make Ahead Tips

Cachupa Rica di Nha Augustinha can be made ahead of time and reheated before serving. Simply store the stew in an airtight container in the refrigerator and reheat on the stovetop or in the microwave when ready to eat.

Presentation Ideas

To make Cachupa Rica di Nha Augustinha look more appealing, you can arrange the meats and vegetables on a large platter and serve the corn and beans in a separate bowl. Garnish with fresh herbs or a drizzle of olive oil for added flavor.

Pairing Recommendations

Cachupa Rica di Nha Augustinha pairs well with a side of bread, rice, or a simple salad. You can also serve it with a glass of wine or a refreshing beverage such as a tropical fruit juice.

Storage and Reheating Instructions

Leftover Cachupa Rica di Nha Augustinha can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place the stew in a pot on the stovetop and heat over low heat until warmed through.

Nutrition Information

Calories per serving

The calorie content of Cachupa Rica di Nha Augustinha will vary depending on the portion size and ingredients used. On average, a serving of cachupa can range from 300-500 calories.

Carbohydrates

Cachupa Rica di Nha Augustinha is a carbohydrate-rich dish due to the corn and beans. Carbohydrates are an important source of energy for the body and can help keep you feeling full and satisfied.

Fats

The addition of olive oil and meats in Cachupa Rica di Nha Augustinha adds healthy fats to the dish. Fats are essential for overall health and can help the body absorb important vitamins and minerals.

Proteins

The lean meat, pig's foot, and chorico sausage in Cachupa Rica di Nha Augustinha provide a good source of protein. Protein is important for building and repairing tissues in the body.

Vitamins and minerals

Cachupa Rica di Nha Augustinha is a nutrient-dense dish that provides a variety of vitamins and minerals. The vegetables and meats in the stew offer a range of essential nutrients that are important for overall health.

Alergens

Cachupa Rica di Nha Augustinha contains pork products and may not be suitable for those with pork allergies. Be sure to check for any other allergens in the ingredients used.

Summary

Overall, Cachupa Rica di Nha Augustinha is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty and satisfying meal that is sure to please your taste buds.

Summary

Cachupa Rica di Nha Augustinha is a delicious and comforting dish that is perfect for any occasion. With its hearty ingredients and rich flavors, this traditional Cape Verdean stew is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a sunny day in the Cape Verde islands, and I was visiting my dear friend, Nha Augustinha. She was known throughout the village for her delicious cooking, and I had been lucky enough to be invited to her home for lunch.

As soon as I walked into her kitchen, I was greeted by the most amazing aroma. Nha Augustinha was standing over a large pot, stirring a rich and fragrant stew. The ingredients were a mystery to me, but the smell alone was enough to make my mouth water.

I watched as she added chunks of tender meat, colorful vegetables, and aromatic spices to the pot. With each stir, the flavors melded together, creating a symphony of taste and aroma that was unlike anything I had ever experienced.

Curious, I asked Nha Augustinha what she was making. She smiled and told me it was Cachupa Rica di Nha Augustinha, a traditional Cape Verdean stew that was a favorite among her family and friends. She explained that the recipe had been passed down through generations, and she had learned it from her own grandmother many years ago.

I was entranced as she continued to cook, adding ingredients with expert precision and stirring the pot with a gentle hand. She told me stories of her childhood, of learning to cook at her grandmother's side, and of the joy of sharing this dish with loved ones.

As the stew simmered on the stove, Nha Augustinha invited me to stay for lunch. I eagerly accepted, eager to taste the dish that had captivated my senses. When it was finally ready, she ladled steaming portions into bowls and served it with a side of fresh bread.

The first bite was a revelation. The flavors were complex and layered, with hints of smokiness, sweetness, and spice. The meat was tender, the vegetables perfectly cooked, and the broth rich and satisfying. It was a meal that warmed me from the inside out, a taste of Cape Verdean tradition and love.

As I savored each bite, I knew that I had to learn how to make this dish myself. I begged Nha Augustinha to teach me her recipe, and she agreed with a smile. Over the next few days, I watched and learned as she guided me through the steps, explaining the importance of each ingredient and technique.

I was a quick study, and soon I was able to recreate Cachupa Rica di Nha Augustinha in my own kitchen. Each time I made it, I felt a connection to the past, to the generations of women who had cooked this dish before me. I shared it with my own family and friends, passing on the tradition and the love that Nha Augustinha had shared with me.

Now, whenever I make Cachupa Rica di Nha Augustinha, I think of that sunny day in the Cape Verde islands, of the warmth and hospitality of my dear friend, and of the joy of discovering a new recipe that would become a cherished part of my own culinary repertoire. And I am grateful for the gift of learning from a master, of carrying on a tradition, and of sharing a taste of Cape Verdean culture with those I love.