–Cape Verde’s National Dish–
3 cups dried white corn
1 1/2 cup white beans
1/2 cup red beans
1-2 kg (approx. 2-4lbs) meat, pork, and/or fish (I prefer fish)
salt and other spices to taste
1/4 cup tomato paste
3 cloves garlic, chopped
1/8 cup olive oil
3-4 crushed malageta (substitute jalapenos in US)
2 medium manioc
2 cups cubed squash
2 cups cubed potatoes
1 medium cabbage
any veggies (carrots, sweet potatoes, etc.)
2 bouillon cubes
3 medium onions, diced
Soak corn and beans in a large pot of water, overnight. Marinate the meat, with salt and any other spices. Refrigerate or leave aside.
Fill a large pot half full of water. Add corn, tomato paste and crushed garlic. Bring to a boil. Add oil and malageta, or jalapenos. The corn needs to boil for about 2 hours or until it begins to get soft (test by squeezing it between your fingertips). As the water evaporates, add more to keep the corn covered at all times. After the corn has cooked for two hours, add beans. A bit later, add manioc. Next, add all vegetables except the onion. Ten minutes later, add meat and bouillon cubes.
In a separate frying pan, heat olive oil and saute the onions, adding a small amount of tomato paste for color. Add the onion and tomato paste mixture to the pot of cachupa. Once the fish or meat is cooked, the cachupa is ready to serve. Enjoy a small taste of Cape Verde!
Refried cachupa — serve as a breakfast dish.
(Fry leftovers with a small amount of oil, and serve with an egg.)
Courtesy of: Peace Corps, Cooking In Cape Verde