The resources of Cape Verde are limited in terms of gastronomy, since imports are expensive and local products are divided between the islands of the archipelago, some islands are virtually deserted with a very dry climate and very few rainy days per year does not favor agriculture. On the island of Sal you will enjoy the excellent fish freshly caught that morning, enjoy the swordfish carpaccio, grilled fillets (above) and tuna tartare. The goat cheese served in thin slices accompanied by a sweet papaya jam is a local dessert.
But test the recipe national dish, the cachupa:
Ingredients for 8 people
750g dry corn gutchido
500g white beans
250g Salted pork
1 chicken cut into pieces
125g bacon cut into small pieces
125g pound sausage
olive oil, salt and pepper
1 red pepper
1 green pepper
1 yellow pepper
1 cabbage
1 sweet potato
A green banana
6 tomatoes
1 tablespoon tomato paste
3 potatoes
3 carrots
2 onions and garlic
3-4 hot peppers (preferably malageta)
2 roots of cassava medium.
Dish Preparation
- The night before soak the corn and beans in a pot of water for twelve hours to reduce cooking time.
- Marinate meat in a mixture of garlic, salt and other spices to taste. Allow a few hours in the refrigerator (if using dried pork do not marinate: rinse the meat and add it to the cachupa same time as the rest of the meat).
- Fill a large pot of water to half its height. Add corn, tomato paste and 2 cloves crushed garlic. Bring to a boil. Add a little vegetable oil and hot peppers malagetas, to taste. Corn should boil two hours or until soft.
- Add water regularly in the pot so that the corn is still covered.
- When the corn is good cooking, add the beans. Simmer a few minutes then add the cassava.
Fry the pork in olive oil, chicken, bacon, sausage, peppers, onions, tomatoes, tomato paste, garlic, then add corn. After half an hour to boil, add the cabbage, beans and potatoes, sweet potatoes, carrots, bananas. Simmer over low heat until everything is cooked.
Serve hot!
Courtesy of the hotel Morabeza
cam hungry and eats the environment
And I will write some recipes soon Seychelles! ...
I am a Cape Verdean dish about "cachupa" I will like to know the origin of the person who put the recipe online, I would like to simply say that he or she is dead wrong design as a true cachupa the truth does not consist of such ingredients What I know in time the "cachupa" was considered a dish for everyone and put it as the main ingredients but two or three different beans a little salt pork, also tuna or mackerel to the end of the cooking when it was onion in a little oil with tomatoes and cilantro. That's the real "catchup! Thank you
For the cons catchup if named in the photo does not look like ours but rather a catchup is how the rich who comes squarely under our true tradition
Rodrigues Hello, and welcome to the pages of A World Elsewhere ...
As I note at the end of my article, this recipe was given to me (and I photographed) by the chef of the hotel Morabeza located south of the island of Sal, Cape Verde when I stayed there a few years. Just as Spanish paella which has different variants and sauerkraut who knows some French geographical wanderings, the cachupa is one of those national dishes that are "rehabilitated" by region and every budget.
And thank you for taking the time to make this valuable contribution that allows my readers to know more about this delicious dish of an archipelago that we know very badly ...
