Traditional Cachupa of Cape Verde

Cachupa is a typical dish of Cape Verde. There are two main types, Cachupa Rica that is made with various types of meat, and Cachupa Pobre (“poor”) made with fish only. The distinction between the types of Cachupa has to do with the fact that Rica (meaning rich) contains meat, which makes the dish more expensive, and only accessible to the better off, while Pobre (meaning poor) is more accessible to all.

Cachupa, a traditional recipe with a prominent place in the Cape Verdean cuisine, is considered by many to be the true delicacy, the queen, or the main star. The preparation can be an authentic ritual, starting the day before with the placing of corn and beans in cold water. Cassava, meat and sausages, collard greens, and sweet potatoes, are other ingredients that give life to this recipe.

In Boavista the cachupa is also sometimes accompanied by the Buchada, in Kriol “butxada” a delicacy made from the bucho do bode, or from the goat (in Boavista), in other countries like Brazil where the buchada is also made from the bucho do bode or from the lamb. As in Portugal with ramifications in other countries like Lebanon. Stuffed with a small chop of clotted blood, guts, and liver, stewed with lemon, garlic, onion, and spices. It is so famous on the island that there is the butxada festival, held in the Rabil area.

The next day, the leftover Cachupa can still be reheated and served with ground sausage and eggs as a breakfast booster, which is appreciated by many for recharging their batteries. 

• ½ kg corn for Cachupa
• 1 cup of white beans, 1 cup of American beans
• ½ green beans
• 1 whole chicken
• 1 kg pork or other meat cutlet
• 1 kg coarsely diced cabbage
• 1 kg of fresh sweet potato peeled and sliced
• 1 kg of winter squash
• 1 kg of cassava
• ½ kg carrot
• 1 Kg yams
• 1 Kg plantains
• ½ kg Savoy Cabbage
• 1 kg ripe tomatoes
• 2 large onions
• 3 cloves of garlic
• 150 dl Olive Oil, 150 dl White Wine
• Salt
• 2 bay leaves

Soak the corn and beans the day before in cold water. Cook them in a pan with cold water for 2h 30m. The cooking water may be seasoned with onion, garlic and olive oil. Once cooked the corn and beans are added to the cabbage, cassava, banana, yam, carrots, and other vegetables. In a casserole dish put the onion, garlic and olive oil with the tomato, the meat cutlet, and the chorizo; all chopped and sautéed with white wine.  Add the corn, beans and vegetables to the pan and season with salt, letting it simmer for 30 minutes over low heat. Serve on a plate with chorizo ​​slices.